These oven-baked beef ribs are slow-cooked until the meat is exceptionally tender. A simple spice rub and a coating of barbecue sauce give them a deep, savory flavor.
While the ribs take several hours in the oven, the hands-on time is minimal. This method is a great way to enjoy slow-cooked ribs without a smoker or grill.
Why is Oven Baked Beef Ribs a Must-Try?
Low and slow cooking: Baking at a low temperature for a long time breaks down the tough connective tissues in the beef, resulting in very tender meat.
Foil wrap: Cooking the ribs in a sealed foil packet steams them gently, ensuring they stay moist and do not dry out during the long bake.
Broiler finish: A quick trip under the broiler at the end caramelizes the BBQ sauce, creating a sticky, flavorful glaze.
Ingredients for Oven Baked Beef Ribs
• Beef Ribs: Look for beef short ribs, sometimes called plate ribs. Choose meaty ribs with good fat marbling for the best flavor and texture.
• Brown Sugar: Dark brown sugar adds a deep, molasses-like sweetness to the rub. Light brown sugar can be used in its place.
• Liquid Smoke: This is optional but adds a smoky flavor without a smoker. Use it sparingly as a little goes a long way.
• BBQ Sauce: Use any store-bought or homemade barbecue sauce you enjoy. A sweet and tangy sauce works well with the rich beef.
Exact quantities are in the recipe card below.
How to Make Oven Baked Beef Ribs
Step 1: Season the Ribs
First, prepare the ribs by patting them completely dry with paper towels. In a small bowl, combine the brown sugar and all the spices. Rub the ribs all over with the olive oil and optional liquid smoke, then coat them generously with the spice mixture.
Step 2: Bake Low and Slow
Let the seasoned ribs rest in the refrigerator for at least an hour. When ready to cook, preheat your oven and place the ribs on a foil-lined baking sheet. Cover the ribs with another sheet of foil, crimping the edges to create a sealed packet and bake for about 4 hours.
Step 3: Sauce and Broil
Once the ribs are tender, carefully open the foil packet and drain off the cooking liquids. Switch the oven to the broil setting, brush a generous layer of BBQ sauce over the ribs, and broil for just a few minutes until the sauce is bubbly and slightly caramelized.
What to Serve with Oven Baked Beef Ribs
Serve these beef ribs with classic sides like coleslaw, potato salad, or cornbread for a complete meal.
Expert Tips for Oven Baked Beef Ribs
Temperature Note: For maximum tenderness, these ribs are cooked until they reach an internal temperature of 200-205°F (93-96°C), allowing connective tissue to break down. The minimum safe internal temperature for whole cuts of beef is 145°F (63°C) with a 3-minute rest.
Foil Pouch: Sealing the foil pouch tightly is important. It traps steam, which helps keep the ribs moist and tender as they cook.
Broiling: Watch the ribs closely under the broiler. The sugar in the BBQ sauce can go from caramelized to burned very quickly.
Membrane: Some beef ribs have a tough membrane on the bone side. If present, you can ask your butcher to remove it, or slide a knife under it and pull it off for more tender results.
How to Store and Freeze Oven Baked Beef Ribs
Store leftover ribs in an airtight container in the refrigerator for up to 3 days. To reheat, wrap them in foil and warm in a 300°F (150°C) oven until heated through.
Oven Baked Beef Ribs Recipe FAQs
Can I use a different cut of beef ribs?
This method works best for beef short ribs or plate ribs. Back ribs have less meat and will cook faster, so you would need to adjust the cooking time.
Do I have to let the ribs marinate?
Letting the ribs rest with the dry rub for at least an hour helps the flavors penetrate the meat. For even better results, you can let them marinate overnight.
Can I make these ribs on the grill?
Yes, you can adapt this for a grill. Set up your grill for indirect heat at around 275°F (135°C), wrap the ribs in foil as directed, and cook until tender. Finish them over direct heat with the sauce.
Oven Baked Beef Ribs
Ingredients
- 3 lbs beef short ribs about 1.4 kg
- 2 tbsp olive oil 30 ml
- 2 tbsp packed dark brown sugar 25 g
- 1 tbsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp chili powder
- 1 tsp dried oregano
- 1 tsp black pepper
- 2 tsp salt
- 1 tsp liquid smoke optional
- 1/2 cup BBQ sauce 120 ml
Instructions
- Pat the beef ribs completely dry with paper towels. Rub them all over with the olive oil and the optional liquid smoke.
- In a small bowl, mix the brown sugar, paprika, garlic powder, onion powder, chili powder, oregano, pepper, and salt. Sprinkle the rub generously over all sides of the ribs and press it into the meat.
- Place the ribs in a dish, cover, and refrigerate for at least 1 hour or up to overnight to allow the flavors to meld.
- Preheat the oven to 275°F (135°C). Line a baking sheet with a large piece of aluminum foil. Place the ribs bone-side down in a single layer on the foil.
- Cover the ribs with another large piece of foil. Tightly crimp and seal the edges of the top and bottom foil sheets together to create a sealed packet.
- Bake for 3.5 to 4 hours, or until the meat is very tender when pierced with a fork.
- Carefully open the foil packet, watching for hot steam. Set the oven to broil on high. Pour off and discard the accumulated liquid from the baking sheet.
- Brush the ribs generously with BBQ sauce. Broil for 3 to 5 minutes, watching closely, until the sauce is bubbling and lightly caramelized.
- Remove from the oven and let the ribs rest for 5 to 10 minutes before cutting and serving.
Notes
