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These beef back ribs are insanely juicy and flavorful! Baked in the oven until fall-off-the-bone tender, this foolproof recipe yields perfectly cooked ribs every time. Finish these oven baked beef back ribs with a slathering of your favorite barbecue sauce and enjoy!
What Makes This Recipe So Good
- The oven takes all of the guesswork out of cooking this particularly tricky cut of meat! Simply season your beef back ribs, wrap them in foil, and transfer them to the oven. Leave them to cook low and slow, before returning to perfectly tender and juicy ribs – YUM!
- You can serve them however you’d like! The quick and easy homemade dry rub included in the recipe is insanely delicious on its own. However, if you’re like me and crave even more flavor, finish your ribs off with your favorite barbecue sauce. These beef back ribs are incredibly tasty no matter which way you serve them!
- They’re a total crowd pleaser! Everyone will go crazy for this intensely flavorful recipe. I especially love throwing this recipe together for dinner guests and watch as they go crazy over this dish!
Key Ingredients
Beef Back Ribs – Beef back ribs are the meat remaining after the butcher removes the ribeye roast off the bones. These ribs are known for being particularly lean since they don’t contain much meat. Though you’ll still find a decent amount of beef that when properly cooked is juicy and delicious! You can make this recipe using either a full rack of beef back ribs, or sliced ribs. I used sliced ribs since an entire rack is sometimes hard to come by.
Smoked Paprika – Since we’re cooking these ribs in the oven, the smoked paprika emulates that delightful smokey flavor as if you’d cooked them on the grill. If you don’t have smoked paprika, I highly recommend you pick some up. However, you can definitely use regular paprika instead!
Chef’s Tips
- Resist the urge to remove the ribs from the oven before at least the 3 hour mark. By baking them wrapped in foil, the meat soaks in as much flavor as possible. If you check on them too early, you risk releasing too much steam, and therefore flavor, from the beef back ribs.
- These ribs are best enjoyed immediately after cooking! However, you can store leftovers in an airtight container in the fridge for up to 4 days. To reheat, transfer the ribs to a baking sheet, cover them with aluminum foil, and bake at 350° Fahrenheit for 15 to 20 minutes or until warm throughout.
- Do not attempt to increase the temperature of your oven. Four hours seems like a long time, but trust me, it is so worth it! Cooking these beef back ribs low and slow encourages the collagen in the meat to slowly break down, creating super tender beef.
Other Barbecue Recipes You’ll Love
- Instant Pot Country Style Ribs
- Sous Vide Ribs
- Keto BBQ Sauce
- BBQ Jackfruit Sandwiches
- Chick-Fil-A Coleslaw
- Cauliflower Potato Salad
Beef Back Ribs in the Oven
Equipment
- baking sheet
- 2 large sheets Aluminum Foil
- Cutting board
- small mixing bowl
- small whisk or mixing sopon
Ingredients
For the Dry Rub
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
For the Ribs
- 4 pounds beef back ribs
- ½ cup BBQ sauce see Notes
Instructions
- Preheat oven to 275° Fahrenheit. Line baking sheet with sheet of aluminum foil and set aside. Place 4 pounds beef back ribs on cutting board.
- Add 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1 teaspoon black pepper to small mixing bowl. Mix until ingredients are well blended, then cover ribs with dry rub on all sides.
- Place seasoned ribs on foil-lined baking sheet, bone-side up. Cover ribs with second sheet of foil and wrap edges of foil sheets tightly to seal foil around ribs. Note: see video below if unsure how to cover ribs.
- Place baking sheet in oven and bake ribs bone-side up for 4 hours.
- After 4 hours, remove ribs from oven. Unwrap ribs and discard aluminum foil. Drain any remaining fat from baking sheet, then return ribs to baking sheet with bone side facing down.
- Brush ½ cup BBQ sauce on ribs, coating ribs thoroughly on all sides.
- Set broiler to High. Place baking sheet approximately 6 inches below broiler and broil 3 to 5 minutes, or until skin of ribs is crispy and caramelized.
- Carefully remove baking sheet from oven. Divide ribs into preferred portions and serve warm with desired sides.
Video
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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I’ve made this twice already. First with an uncut rack, and then with a cut rack of six bones. Both came out perfect. Costco sells beef back ribs pretty cheap, too!
So glad both of them came out perfect! Thanks for sharing, Malcolm! 😊
Tried them today and the flavor was delicious the meat was so tender it melted in my mouth. The one thing I changed in the recipe is that instead of the measurements being tsp, I changed them to tbsp measurements. That way I was able to rub the ribs fully and completely.
So glad you enjoyed them, Bryan! 😊
This cut of beef has a lot of fat. If I cooked them longer….say 30 extra minutes, would it render the fat?
We didn’t try cooking them past their “done” point, so I can’t say what an extra 30 minutes might do. Maybe someone else has tried it, though, and can weigh in!
I am making these ribs today/ just as your recipe is written.
I can start to smell the deliciousness now.
I cannot believe in reading these comments ..NO MATTER what, there has to be some kind of fighting going on ….
Parchment paper / dutch oven with lid …don’t make them …
LOL ..the world is crazy enough / food should be unifying …stop the insanity ..
this is my new go to beef rib recepie. fall off the bone great!!!
Thanks so much, James! Appreciate the kind review!
We mixed some fresh garlic in the rub – delicious!
Yumm, that sounds great! Thanks for sharing, Ian. 😊
Do you think this would work with short ribs? We have that cut from a butchered cow and I am so clueless what to do with them to make them actually usable and delicious!
I’m so sorry! We didn’t test this method with short ribs and I can’t say how they would turn out if cooked this way. If you try it, please let us know your results!
I seldom leave comments but these ribs were amazing. My husband said it was the best dinner he had in a long time. I did double the rub ingredients and cut back on the salt and used a little crazy salt instead. I felt there was enough salt in the bbq sauce. This recipe is definitely a keeper.
Thank you so much for taking the time to leave a review! We’re so glad to hear that you and your husband loved these! 🙂💛
Thank you for sharing this recipe. Turned out so good and so easy to make.
So glad you enjoyed it, Julia! 😊
I hate your site…force to join your business…not what made Pinterest wonderful
I’m so sorry, Heather. We certainly don’t want you to feel that way! Joining our newsletter list or our VIP program are both entirely optional. You’re 100% welcome to browse our blog without joining in any way.
Delicious ribs! Rude commenter! Lol!
So glad you love them, Tina! 🙂