Slow Cooker Moroccan-Spiced Beef Back Ribs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender beef back ribs cooked low and slow with a fragrant blend of Moroccan spices, resulting in a rich and hearty dish perfect for a comforting meal. This moroccan-inspired beef ready in about 435 minutes pairs beef back ribs, ground cumin, ground coriander for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 420 min Serves 6 Moroccan cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rub 3 lbs beef back ribs with 1 tbsp ground cumin, 1 tbsp ground coriander, 2 tsp smoked paprika, 1 tsp ground cinnamon, 1 tsp ground turmeric, 1 1/2 tsp salt, and 1 tsp black pepper, coating evenly.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat and sear the ribs on all sides for 4-5 minutes until browned and caramelized. Transfer ribs to a slow cooker.
  3. Step 3: In the same skillet, add 1 diced medium onion and 4 minced garlic cloves, sauté for 3-4 minutes until softened and fragrant. Stir in 2 tbsp tomato paste and cook for 1 minute more.
  4. Step 4: Pour in 1 cup beef broth, scraping up browned bits from the pan, then transfer this mixture into the slow cooker over the ribs.
  5. Step 5: Cover and cook on low for 6-7 hours until the ribs are tender and meat is falling off the bone.
  6. Step 6: Garnish with 1/4 cup chopped fresh cilantro before serving to add a fresh, herbal contrast to the rich spices.

Frequently asked questions

How long does Slow Cooker Moroccan-Spiced Beef Back Ribs take to make?

Total time is about 435 minutes (15 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow Cooker Moroccan-Spiced Beef Back Ribs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef back ribs from drying out.

Can I substitute ingredients in Slow Cooker Moroccan-Spiced Beef Back Ribs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow Cooker Moroccan-Spiced Beef Back Ribs for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow Cooker Moroccan-Spiced Beef Back Ribs?

Moroccan beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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