Slow Cooker Beer and Onion Beef Ribs are slow-cooked with beer and onion soup mix for a fantastic taste. This recipe seriously couldn’t get any better! I wanted to do something special with these ribs, so I’m skipping the barbecue sauce recipe this time.
The way the house smells when beef and beer cook together, I can’t even describe it! Pure heaven, let me tell you. Crockpot Beer Ribs will be your favorite ribs recipe yet!
What are beer ribs?
In short, beer ribs are just that – ribs cooked in beer. The primary question people wonder is why do people cook with beer, and here’s why. Beer provides foods with an earthly type of flavor that pairs well with meat.
In addition, beer has a way of helping make meat more tender and has also been known to cut the cooking time in half. Beer just makes recipes better!
- Beef Ribs: Beef back ribs (also known as spare ribs) are the perfect size for this recipe. You’ll need about 3-5 lbs. in total for this rib recipe. I used 2 small packages.
- Beer: I used a Bud Light but you can choose any light beer of your choice.
- Cooking Oil: Used to brown at least one side of the beef ribs.
- Onion Soup Mix: Adds the finishing taste of flavor to the beer and onion beef ribs.
- Onion: You’ll want to cut the onion into thick slices for the perfect bite.
Step One – Start by placing a large pan over medium-high heat on the stovetop. Add enough oil to coat the bottom of the pan. Brown the ribs, no need to cook through. Place ribs in the slow cooker.
Step Two – Pour beer over ribs (use your favorite). Spread onion slices evenly and add one envelope of Lipton Onion Soup Mix.
Step Three – Cover and cook on low for 8 hours or until tender without opening the lid during the cooking time.
Step Four – Serve and enjoy!
How to serve
- These fall-off-the-bone ribs would go perfectly with traditional sides such as mashed potatoes, green beans, or other roasted veggies of your choice.
- You can also serve the ribs and onions on a bed of white or brown rice. You can even add a touch of bbq sauce to each plate.
- Switch things up by serving it with pasta too, topped with freshly ground pepper!
- And don’t forget the bread! A good buttery dinner roll, French bread, or baguette would taste great.
Yes! You can use beef broth instead of beer if needed. You can also use a red wine such as red blend or merlot.
Absolutely. Simply follow the recipe accordingly. You can you country style ribs or pork baby back ribs instead.
Place any leftover ribs into an airtight container and store them in the fridge for up to 4 days.
Yes, and cooking in the slow cooker does too! It’s a match made in heaven.
Slow Cooker Beer and Onion Beef Ribs
- 2 Tbsp. vegetable oil
- 4 lbs. beef back ribs (3-5 lbs. in total; I used 2 small packages; also called spare ribs)
- 1 oz. Lipton onion soup mix
- 1 large onion thickly sliced
- 12 oz. beer (I use Bud Light, Coors Light or any other light beer I have on hand)
- Place a large pan over medium-high heat. Coat the pan with cooking oil. Brown the beef ribs. (I could only brown one side since they have such a curve on the other side.) I left the ribs in 4-5 ribs per section, though you can cut the ribs individually if desired.
- Place the ribs into a 6-quart slow cooker.
- Add the onion soup mix, onions, and pour over the beer.
- Cover and cook on LOW for 8 hours without opening the lid during the cooking time.
- If you prefer, you can degrease the sauce before serving by placing paper towels over the top of the sauce and removing it! Works like a charm!
- Serve and enjoy!
- You can use beef broth instead of beer if needed. You can also use a red wine such as red blend or merlot.
- Place any leftover ribs into an airtight container and store them in the fridge for up to 4 days.
- Want pork ribs instead? You can you country style ribs or pork baby back ribs.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.