My Oven Baked Beef Ribs recipe is a family favorite recipe. I show you how to cook beef ribs in the oven in just a few simple steps with only 3 ingredients, beef ribs, bbq seasoning and bbq sauce. The result is sweet and sticky BBQ Beef Ribs with tender and delicious meat.
Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
Oven-baked beef ribs are so easy to cook, as the hands-on prep time is minimal. With this recipe, the oven really does all the hard work for you.
Low and slow is the perfect way to cook beef ribs in the oven. Once you’ve removed the membrane, season the beef ribs with a little bbq seasoning, then slow-cook the beef ribs in the oven for 3 hours. After a quick glaze with your favorite bbq sauce, they’re placed back under the broiler for 5 minutes to caramelize and become crispy around the edges.
Here’s what you will need to make bbq beef ribs:
- Beef ribs – I use 6 pounds of beef ribs to serve 8.
- BBQ Seasoning – use any brand of bbq seasoning, or try making your own Homemade BBQ seasoning.
- BBQ Sauce – use any variety of bbq sauce or my homemade bbq sauce.
How to cook beef ribs in the oven
Preheat the oven to 275 degrees Fahrenheit (135C).
Remove the membrane from the back of the ribs. Season both sides of the ribs with bbq seasoning.
Place the ribs in a large baking dish or roasting pan and cover the pan with foil.
Bake for 2 hours and 45 minutes to 3 hours, or until the meat is tender.
Remove the ribs from the oven, remove the foil, and brush the ribs with your favorite bbq sauce.
Increase the heat to broil.
Return the ribs to the oven and broil for 4-5 minutes, until the sauce has caramelized and the edges are crispy.
Remove from the oven.
Let the ribs cool a little before slicing and serving.
These tips will help you make the best oven-baked beef ribs you’ve ever tried.
- For the best flavor, take time to properly season the ribs, rubbing the bbq seasoning over the entire set of ribs, front and back.
- This recipe is easily doubled up to serve a larger group of diners, as the cooking time for the ribs will remain the same for more or fewer ribs.
- The ribs should reach a temperature of 190 degrees Fahrenheit to 200 degrees Fahrenheit after baking and before broiling. This will result in tender ribs.
- For ease, I recommend using a quick-read thermometer to check the internal temperature of the ribs.
- Allow the ribs to cool a little before serving, otherwise, you risk burning as the bbq sauce will be molten hot!
- I’ve used a bbq seasoning, but you can use any dry rub blend to season the beef ribs. I find rubs more flavorful than just salt and pepper when it comes to ribs.
- Use any variety of bbq sauce; for example, for a really smoky flavor, use chipotle bbq sauce. Or try my jerk bbq sauce if you like that Caribbean flavor.
- If you like a little chili heat, add some red pepper flakes or chili powder to bbq seasoning or some of your favorite hot sauce to the bbq sauce.
- Try an Asian twist and swap the bbq sauce for hoisin or plum sauce.
What to serve with Beef Ribs in BBQ Sauce
These ribs make a delicious meal with a few easy vegetable side dishes served alongside. Try my Air Fryer Baked Sweet Potato with Hot Honey Butter, Sweet Potato Wedges, French Fries, and Cheddar and Sour Cream Corn on the Cob.
Should beef ribs fall off the bone?
The answer to this question depends on personal preference. Some people prefer their beef ribs to be fall-off-the-bone tender, while others prefer to have a bit of chew. I prefer my beef ribs to be tender, and moist and pull away from the bone easily.
If you prefer fall-off-the-bone ribs, cook them longer in the oven while they are covered in foil.
How to store
To refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, place the ribs into a hot oven to warm through.
To freeze: Once cooked and cooled, place the bbq ribs into an airtight container and store them in the freezer for up to 3 months. Defrost in the refrigerator before reheating in a warm oven to piping hot.
Removing the membrane (silver skin) from beef ribs is recommended as it can make them more tender and easier to eat. It can also help smoke and seasoning penetrate the meat more evenly for a more flavorful final product.
I like to cook ribs low and slow, so the meat is tender. Cook for 2 hour 45 minutes to 3 hours at 275 degrees Fahrenheit (135C).
The back ribs that I have used in this recipe are cut from the upper back of the cow, and the meat is between the bones. Whereas beef short ribs are cut from the lower section of the rib cage, beneath the back ribs, and with this cut, the meat sits on top of the bones.
Yes, it’s generally a good idea to cover beef ribs with foil while baking them in the oven. This will help to keep the meat moist and tender by trapping in steam and preventing it from drying out.
If you have tried this Oven Baked Beef Ribs recipe or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
Oven Baked Beef Ribs
- Preheat the oven to 275 degrees Fahrenheit (135C).
- Remove the membrane from the back of the ribs. Season both sides of the ribs with bbq seasoning.
- Place the ribs in a large baking dish or roasting pan and cover the pan with foil. Bake for 2 hours and 45 minutes to 3 hours, or until the meat is tender.
- Remove the ribs from the oven, remove the foil and brush the ribs with your favorite bbq sauce.
- Increase the heat to broil.
- Return the ribs to the oven and broil for 4-5 minutes, until the sauce has caramelized and the edges are crispy. Remove from the oven.
- Let the ribs cool a little before serving.
- The cook time for the ribs will remain the same for more or fewer ribs.
- The ribs should reach a temperature of 190F to 200F after baking, and before broiling. This will result in tender ribs.
- Use a quick read thermometer to check the internal temperature of the ribs.