Slow Cooker Beer Ribs Rice Bowl
This post may contain affiliate links. Please read my disclosure policy.
No fuss, perfect for a weeknight dinner, these easy slow cooker beer ribs with smoked paprika make the perfect topping for a rice bowl.
Let me ask you something, are you looking for a meal, that would taste regally good, won’t require any major work or 10 hours by the stove? A dinner that you can make on a weeknight, that is easy, delicious and satisfying? Well, let me introduce you to my slow cooker beer ribs rice bowls! Say hi to them! 🙂
This meal is insanely easy and no fuss, what I like to do is actually cook a big batch of brown rice over the weekend and store it in the fridge for quick, hearty and healthy dinners. Also, I would like to give the credit in this case to my slow cooker, he is the star and I am so happy I invested in one. Just take a look at these ribs that I cooked in it.
In my family we love food, and my husband is the type of guy that can’t just eat scrambled eggs for dinner, it just not satisfies his hunger, and since we both work, I always look for creative ways to put on the table a delicious yet easy dinner.
These beer ribs are a staple in our house, we used them to make tacos, but mostly we just eat them over rice with creamy avocado and a ton of cilantro.
The ribs are cooked to perfection in beer with smoked paprika, which makes the meat super soft, falling of the bone and melting in your mouth. The delicious smoked paprika adds such a nice flavor, and combined with the beer, and the juices from the meat after so many hours of slow cooking it creates the most amazing smoked sauce that you just have to pour over the rice.
All you have to do is brown the ribs, but if you don’t feel like adding this extra step, don’t worry just add them to the slow cooker with the rest of the ingredients, they will turn out delicious anyway.
Before I go to work, I like to cut the ribs, add them to the slow cooker and forget about it. When we come home after a long day our house smells heavenly, embedded with the aroma of a delicious home cooked dinner. All I have to do is get the rice from the fridge, microwave it for a minute and top with the slow cooker beer ribs, pour a good amount of the sauce over the rice and serve the bowls with avocado and some cilantro to brighten up the dish.
Aren’t these rice bowls beautiful? My day at work even goes smoother and I am not stressed knowing that I already took care of dinner, and I can use the leftovers for lunch the next day. My husband loves this meal and keeps asking me to make it to him over and over again. You can’t beat the convenience, all you have to do is eat, put the plates in the dishwasher and relax on the couch, also you will hear constant praises from your family how they dined like kings.
- For the Ribs:
- 1 full rack of pork ribs
- 1 bottle of beer Budweiser (12oz)
- 3 tablespoons smoked paprika
- 1 tablespoons salt
- 1 tablespoon black pepper
- ½ cup canola oil
- ¾ cup water
- 3 tablespoons garlic powder
- For the rice:
- 2 cups dry brown rice
- 4½ cups water
- 1 tablespoon olive oil
- ¼ teaspoon salt
- Cooking the Ribs:
- On the stovetop on medium heat, add ½ cup of oil to a frying pan and when the oil is hot add the ribs. Brown them on both sides, just until a golden brown color starts to appear. If you have an InstantPot type of slow cooker, you can sauté the ribs into it.
- Add ½ cup of oil to the slow cooker, and add the ribs. Pour the beer over the ribs. In a bowl combine water, paprika, salt, pepper and garlic powder, mix a little and add the mixture to the slow cooker. Close the slow cooker and cook for 5 hours.
- Once the ribs are done, remove from the slow cooker and separate the meat from the bones. Place meat in a deep dish and add a few tablespoons of the sauce from the slow cooker to keep it warm and juicy.
- For the rice:
- Rinse the rice in a rice colander under cool, running water until it runs clear, about 5 minutes. Transfer the rice to a wide pot.
- Add the water and oil, stir in the salt and cook on high until it starts to simmer.
- Set the heat to low and cover the pot with a tight-fitting lid.
- Cook for 45 minutes with the lid on. After 45 minutes check for doneness, if the rice hasn't achieved the desired level of doneness, continue cooking in 5 minutes increments until done.
- Take the rice of the stove, covered with the lid and let it sit for 10 minutes.
- The rice can be stored in the fridge in an airtight container for up to one week.