Slow Cooked Bourbon Braised Beef Back Ribs

"Excellent ribs slow cooked for optimal taste! Serve over rice."
photo by Super San Mateo Che photo by Super San Mateo Che
photo by Super San Mateo Che
Ready In:
6hrs 15mins




  • In small bowl or tray, mix rub ingredients thoroughly.
  • Rub onto beef back ribs.
  • In a large hot skillet, heat oil.
  • Brown ribs for several minutes on each side in batches.
  • Transfer ribs to slow cooker insert.
  • Add remaining meal ingredients into slow cooker insert and mix thoroughly.
  • Cover and cook for 4-6 hours.
  • Serve over rice.

Questions & Replies

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  1. This is fasntastic!!!!!!!!! I made thee for DH's bday dinner snd everyone raved about them! I will make these many times through the summer nd winter. I usually just put the ribs in the crock weith the rub or sauce and this time decided to do the extra steps. It was so worth it! I did add in an additional step of deglazing the pan wityh a 1/4 c of additional bourban and poured that into the crock over the ribs. Wonderful flavors melded together and my house smelled "delicious" as everyone said coming through the door. pics to follow
  2. ***PERFECT!*** I'm not a big beef rib fan, but Wow.. Just Wow! My husband brought home some beef ribs and I thought , what am I going to do with those. I can't have sugar so I didn't want to BBQ them. So I headed to RecipeZaar and this recipe stuck out immediately. I substituted splenda for the sugar and deleted the carrots (I didn't have any). This was hearty, slightly sweet, sticky and wonderful. I really enjoyed this dish. I'm making it again tomorrow using a seven bone roast. I plan to serve it over sour cream mashed potatoes. A great hearty meal for a cold winters day! Thanks so much.
  3. I agree this recipe is awful bad after taste simply not appealing and I too now have nothing prepared for dinner and my beautiful ribs go to the trash this is just terrible
  4. I would give this zero stars if that were an option. This is inedible, we just wasted time and food. It smelled good cooking but tastes like nothing but pepper. Also its soupy, the meat is tough and the veggies taste terrible. We followed directions exactly.


We no longer live in San Mateo but still close by so we'll keep the name Super San Mateo Chefs. :-) <br> <br>Greetings Recipe Enthusiasts, <br> <br>We are the Super San Mateo Chefs and thanks for checking out our page. We live in the beautiful San Francisco Bay Area and work at high tech computer companies. We have one darling baby girl. We both love to cook and I love to bake as well. <br> <br>In addition to spending time in the kitchen, we enjoy training for triathlons, hiking, and baby outings. <br> <br>We often host parties for crowds from anywhere from 4 to 50 people. Some of our party themes have been Southwestern, Italian, Dessert & Cocktails, Mom's Brunch, Halloween and others. Our guests usually bring something to add to the mix and a great time is had by all.
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