Decadent Slow Cooker Beef Back Ribs {a Crowd Favorite on Camping Trips} - The Roving Foley's
ribs andd mashed potato on plate
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Decadent Slow Cooker Beef Back Ribs {a Crowd Favorite on Camping Trips}

Beef Baby Back Ribs Recipe Slow Cooker

One of my favorite camping meals is ribs, it’s easy to cook and I know everyone loves ribs so there won’t be leftovers!  Normally I marinate the ribs overnight and then throw them in the slow cooker with some beefy onion soup seasoning and let them cook all day long.  this time we tried a different recipe.

No leftovers, everyone loved it so I thought I’d share!  You can also make this recipe ahead of a camping trip and heat everything up at the campground! 

Get more tips on meal prep tips that will give you more time with your family and less time cooking!

Ingredients – Beef Baby Back Ribs Slow Cooker

3 T. extra virgin olive oil, divided

3 lbs. beef back ribs
½ t. garlic powder
Sea salt and black pepper, to taste

1 large shallot, chopped
½ c. beef broth
¾ c. strained tomatoes
¼ t. chipotle powder
1 t. dried oregano
1½ T. real maple syrup
2 T. fresh parsley, finely chopped

baby back ribs on plate
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Instructions For Beef Back Ribs Slow Cooker

  • 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.
  • 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.
Slow cooker baby back ribs served on plate
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  • Add the strained tomatoes, chipotle powder, dried oregano, and 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 potatoes or your choice of sides. Serve it up with mashed potatoes and baked beans and you have one of the best meals you’ll ever have. Enjoy!

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Grainne Foley

Grainne Foley grew up in Ireland and spent summers caravanning around Europe with her family. Now, as a wife and mother of 2, she spent 5 years traveling the USA as a full time RVing family. She is passionate about travel, and helping others who are considering the RV lifestyle. She has created dozens of helpful RVing checklists which are available throughout the website, and has curated hundreds of simple, flavorful meals for families on the go.

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