Crock Pot Jerked Beef Short Ribs

This Crock Pot Jerked Beef Short Ribs recipe is bold and tender, which uses bone-in beef short ribs and apricot preserves. It’s a restaurant-quality dish, ready in about 8 hours and 10 minutes.

Crock Pot Jerked Beef Short Ribs Ingredients

• 1 tablespoon ground coriander
• 2 teaspoons ground ginger
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon dried thyme
• 3/4 teaspoon ground allspice
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 10 bone-in beef short ribs (about 5 pounds)
• 1 large sweet onion, chopped
• 1/2 cup beef broth
• 1 jar (10 ounces) apricot preserves
• 3 tablespoons cider vinegar
• 3 garlic cloves, minced

How To Make Crock Pot Jerked Beef Short Ribs

1. Make the spice mix: In a small bowl, combine coriander, ginger, onion powder, garlic powder, salt, pepper, thyme, allspice, nutmeg, and cinnamon. Reserve 2 tablespoons for later.
2. Season the ribs: Rub the remaining spice mixture all over the beef short ribs.
3. Layer the crock pot: Place the chopped onion and beef broth in the bottom of a 6-quart slow cooker. Add the seasoned ribs on top.
4. Cook the ribs: Cover and cook on low for 6-8 hours, or until the ribs are tender.
5. Make the sauce: While the ribs cook, mix the apricot preserves, cider vinegar, minced garlic, and reserved spice mix in a bowl.
6. Serve with sauce: Spoon the apricot sauce over the ribs when ready to serve.

Recipe Tips

• Can I use boneless short ribs? Yes, but reduce cooking time slightly and watch for tenderness.
• What if I don’t have apricot preserves? Peach or mango preserves make a good substitute.
• How to make it spicier: Add crushed red pepper or cayenne to the spice mix for extra heat.
• Do I need to sear the ribs first? It’s optional—searing adds extra flavor, but isn’t required.
• Can I thicken the sauce? Simmer it on the stove for a few minutes if you’d like it thicker.

What To Serve With Jerked Beef Short Ribs

These flavorful ribs go great with tropical or hearty sides:

• Coconut rice
• Roasted sweet potatoes
• Steamed broccoli
• Caribbean slaw
• Cornbread

How To Store Jerked Beef Short Ribs

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.

Freeze: Freeze cooked ribs and sauce in a freezer-safe container for up to 2 months. Reheat in the slow cooker or microwave.

Jerked Beef Short Ribs Nutrition Facts

• Calories: 265
• Fat: 11g
• Saturated Fat: 5g
• Cholesterol: 55mg
• Sodium: 330mg
• Carbohydrates: 23g
• Sugar: 14g
• Fiber: 1g
• Protein: 19g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I cook this recipe on high?
It’s best cooked on low for tender ribs, but you can use high for 4-5 hours if short on time.

What cut of meat works best for jerk-style ribs?
Bone-in beef short ribs are ideal for rich flavor and texture.

Can I make the sauce ahead of time?
Yes, prepare and refrigerate the sauce for up to 3 days in advance.

What if the ribs aren’t falling apart?
Cook them longer—tender ribs should easily pull away from the bone.

Can I use a different vinegar?
Apple cider vinegar gives the best flavor, but white or rice vinegar can work in a pinch.

Try More Recipes:

• Crock Pot Beef Burritos With Green Chiles
• Crock Pot Beef Tater Tot Casserole
• Crock Pot Roast Beef And Gravy

Crock Pot Jerked Beef Short Ribs

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

8

hours 

Calories

265

kcal

A bold and tender Caribbean-inspired short rib recipe slow-cooked with a sweet and tangy apricot sauce.

Ingredients

• 1 tbsp ground coriander
  

• 2 tsp ground ginger
  

• 2 tsp onion powder
  

• 2 tsp garlic powder
  

• 1 tsp salt
  

• 1 tsp pepper
  

• 1 tsp dried thyme
  

• 3/4 tsp ground allspice
  

• 3/4 tsp ground nutmeg
  

• 1/2 tsp ground cinnamon
  

• 10 bone-in beef short ribs (5 lbs)
  

• 1 large sweet onion, chopped
  

• 1/2 cup beef broth
  

• 10 oz apricot preserves
  

• 3 tbsp cider vinegar
  

• 3 garlic cloves, minced

Directions

• Mix all spices and reserve 2 tbsp.
• Rub remaining spice mix over ribs.
• Add onion and broth to slow cooker. Place ribs on top.
• Cover and cook on low for 6-8 hours.
• Mix apricot preserves, vinegar, garlic, and reserved spices.
• Serve ribs with sauce spooned over to