Slow Cooker Moroccan-Spiced Beef Back Ribs

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

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 recipe, 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.

Ingredients

• 3 lbs beef back ribs
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 2 tsp smoked paprika
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 4 garlic cloves, minced
• 1 medium onion, diced
• 2 tbsp tomato paste
• 1 cup beef broth
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup fresh cilantro, chopped

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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.