These keto slow cooker beef ribs are so succulent after simmering all day in the crock pot. The absolute best way to cook beef back ribs to make them tender and juicy. Serve over your favorite cauliflower or turnip mash for an ultimate comfort food meal!
Juicy Keto Slow Cooker Beef Back Ribs
I love ribs! Beef or pork, I don’t care! They are just so good!
But I find that most people don’t cook beef back ribs enough. I think the reason is that they don’t quite understand that beef back ribs have to be cooked slower and longer than say a beef short rib.
Enter your slow cooker or crock pot, an appliance that I think is indispensable!
Read this article to get further info on the differences between beef back ribs and beef short ribs.
And if you want more info on the nature of beef back ribs, who would know more about ribs than the people of Texas!? Read what they have to say about cooking beef back ribs here.
Note: There are some differences between a slow cooker and a crock pot but for cooking these beef back ribs, we can treat them the same.
What You Will Need To Make These Keto Beef Back Ribs in the Crock Pot
- olive oil
- beef back ribs
- garlic powder
- Sea salt and black pepper, to taste
You will be also making a homemade sauce (optional see notes below) with the following ingredients:
- beef broth
- strained tomatoes (or passata)
- chipotle powder
- dried oregano
- sugar free maple syrup like this crazy good maple syrup with 1 net carb!
If right now you are thinking ‘Who’s got time to make a homemade sauce!?’ No worries, I often cheat and I will use diluted sugar free BBQ bottled sauces when I’m making slow cooked meats.
Serve these ribs over low carb mashed cauliflower for extra deliciousness!
And of course also need either a slow cooker or a crock pot or you can use an Instant Pot (instructions in the Recipe card below).
Printable Recipe Card for Keto Slow Cooker Beef Ribs
- 3 Tbsp extra virgin olive oil, divided
- 3 lbs. beef back ribs
- ½ tsp garlic powder
- Sea salt and black pepper, to taste
- 1 large shallot, chopped
- ½ cup beef broth
- ¾ cup strained tomatoes
- ¼ tsp chipotle powder
- 1 tsp dried oregano
- 1½ Tbsp sugar free maple syrup
- 2 Tbsp fresh parsley, finely chopped
- Heat one tablespoon olive oil in a large skillet over medium heat and season the ribs with the garlic powder, salt, and black pepper.
- Add half of the seasoned ribs to the hot skillet. Brown the ribs, approximately 2-3 minutes per side. Once browned, transfer ribs from the skillet to a platter. Repeat process with the remaining ribs and an additional tablespoon of olive oil. Transfer the second batch of ribs to the platter once browned.
Make Sauce (unless using bottled sauce)
- Pour remaining oil into the skillet and add the shallot. Cook, stirring occasionally, until the shallot softens and develops some color, approximately 3-4 minutes.
- Deglaze the skillet by pouring in the beef broth and gently scraping the bottom of the skillet with a spatula to incorporate the flavorful brown bits into the liquid.
- Add the strained tomatoes, chipotle powder, dried oregano, and sugar free maple syrup to the skillet. Season with additional salt and black pepper, if desired, and stir to combine. Cook, stirring frequently, for 1-2 minutes or until the sauce is heated through.
- Transfer the browned ribs to a 6 quart or larger slow cooker crock and top with the tomato sauce mixture. Cover and cook on high for 4 hours or on low for 8 hours.
- When cook time is complete, remove lid and serve immediately with mashed cauliflower or your choice of sides.
- Spoon some of the sauce over the ribs and garnish with fresh parsley before serving.
If you do not want to make your own sauce, my favorite cheat is to take 1 cup of G.Hughes bbq sauce and water it down with either water or broth. It makes a perfect cooking liquid for ribs!
Instant Pot instructions:
- Place trivet in bottom and then add 1/2 cup broth or water to Instant Pot.
- Set ribs in pot on their sides. Cut to fit if necessary.
- Cook on Meat setting, then natural release for 10 minutes
- While the ribs are cooking, prepare sauce in a pan
- When ribs are ready you can baste with sauce and either sear, broil or grill them.
Amount Per Serving: Calories: 755Total Fat: 53gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 203mgSodium: 283mgCarbohydrates: 3gNet Carbohydrates: 2gFiber: 1gSugar: 1gProtein: 62g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar.