Oven Baked Beef Ribs
Tender beef ribs are seasoned with a simple spice rub, slow-baked in the oven, and finished with your favorite barbecue sauce.
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
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.