These fall-off-the-bone, dry rub, BBQ ribs are cooked in the slow cooker, making them an easy, no-mess meal or side for game day.

For the past few years, we’ve been purchasing local 100% grass-fed beef by the half cow. We have it butchered and freeze all the delicious cuts for future meals. This allows us to save money and know where our meat comes from.

If you haven’t had the pleasure of trying it, the meat from Highland cattle (the breed we get) is relatively low in fat compared to other breeds and can be a tad tough if it’s not marinated or cooked properly. But, when it is, it puts most other meats to shame.

This past year, a new butcher cut and packaged our meat and we were given a HUGE rack of ribs. In an attempt to tenderize the ribs and make them meal-worthy, we came up with this recipe. What we got were the most TENDER, MOIST and SLIDE-off-the-bone ribs we’ve ever had. Forget cooking ribs on the grill, this recipe has become our go-to favorite.

Why slow cook?

Well, first and foremost, it’s easy and doesn’t require much cleanup. But more importantly, it creates the most tender, moist and slide-off-the-bone meat you’ll ever eat. These ribs are the perfect way to satisfy your craving year round and are a great side for game day too.

If you prefer your ribs to have a caramelized, sweet crunchy bark like you’d get on the grill, transfer your cooked ribs onto a parchment paper-lined baking sheet. Broil them 3-5 minutes, until they’re to your desired crispiness (keep a close watch on them so they don’t burn).

Prep ahead

These fall-off-the-bone, slow cooked ribs are easy to make and can be prepped with the rib rub the night before to save on time. Follow the prep instructions (stop just before cooking), cover and refrigerate overnight. Remove from fridge and bake.

Freezer-friendly

If you love prepping ahead as much as we do, you can even make a batch and place them in a Ziplock bag in the freezer for a future meal.

Should I remove the membrane from the ribs?

YES! We’ve tried making ribs with the membrane on before and they ended up tasting like tough, chewy leather. What we discovered is that there is an opaque skin on the underside of the ribs (the bone side) that needs to be removed. No matter how long you cook the ribs, the membrane won’t break down and become tender.

The quick and easy way to remove it? Starting at one end of the rack, slide a spoon or butterknife under the membrane to separate it from the bone. Once it’s loosened and you’ve formed a “pocket,” slide two fingers under and slowly peel it away from the ribs.

You can even make split chickens this way.

We’ve discovered this recipe also works well for split chickens. Just use the same recipe but reduce your crockpot time to 4-6 hours.

A few creative ways to reuse your leftovers:

• As a tasty bagel pizza topping (toast half of a bagel, top it with a tablespoon of tomato sauce, finely chopped onion, rib meat and your favorite cheese).
• Tossed in scrambled eggs. We’ll throw anything in scrambled eggs. It’s literally one of the BEST ways to mix and match leftovers! (scramble your eggs with some cherry tomatoes, chopped green peppers, spinach and rib meat. Top with avocado slices and BAM! You’ve got yourself an amazing brekki!)
• Layered in a flavorful Huevos Rancheros Breakfast Casserole.
• Served in a bowl with sauteèd veggies, rice, beans and avocado slices.
• Quesadilla style! Add leftovers to a tortilla. Top it with a small amount of cheese and a second tortilla. Grill it and garnish with salsa or avocado for a great tasting lunch.