Beef Ribs in the Oven

My beef ribs in the oven are cooked low and slow until they are fall-off-the-bone tender! I season the meat with a savory dry rub, then coat it with barbecue sauce to add a tangy-sweet glaze.

My Easy Recipe for Beef Ribs

The first time that I made these beef ribs in the oven, the aroma coming from the kitchen drew Ben right in like a moth to the flame. He asked what I was making, and when I let him know that ribs were on the menu, he could hardly wait!

Ever since I started cooking oven baked beef ribs, I haven’t wanted to make them any other way. As much as I love firing up the grill, I also love the ease of simply popping ribs into the oven and walking away. Once these ribs are in the oven, they’re completely hands-off until it’s time to add the barbecue sauce in the last few minutes.

When it was finally time to give them a try, Ben said that my beef ribs recipe was absolutely worth the wait. They smelled great from the start, but the final results tasted even better!

And, if you love good rib recipes, try my recipes for baby back ribs in the oven, braised short ribs, air fryer baby back ribs, and air fryer country style ribs!

Beef Ribs Recipe Ingredients 

• Beef ribs – I use 3 to 4 pounds of beef back ribs for my recipe! This moderately meaty but flavorful cut comes from the upper rib cage. 
• Olive oil – For browning and to help the seasoning stick. Any neutral oil, such as sunflower oil or avocado oil, can be substituted if preferred.
• Kosher salt – Brings just the right amount of saltiness to the recipe without being too much.
• Black pepper – Gives the meat a subtle, peppery flavor. White pepper will work just fine also.
• Garlic powder – This seasoning infuses savory flavor into the meat but won’t burn like fresh garlic does when cooked for a long time.
• Onion powder – Adds an earthy flavor to the blend. 
• Smoked paprika – To add depth, smoky flavor, and a dash of color.
• Barbecue sauce – Sweet Baby Ray’s is my favorite, but any store-bought or homemade BBQ sauce will work well!

How to Cook Beef Ribs

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Preheat the oven to 275 degrees F. While the oven warms up, line a baking sheet with foil.

STEP TWO: Place the ribs bone-side up. Next, use a knife to locate and either score or fully remove the silver membrane on the back. Pat the ribs dry on both sides to remove excess moisture.

STEP THREE: Rub a light coat of oil over both sides of the ribs. Mix the garlic powder, salt, pepper, onion powder, and paprika in a small bowl, then sprinkle the mixture evenly over the ribs. Press the seasoning in gently so it sticks.

STEP FOUR: Place the beef ribs on the pan, meat side up. Tent loosely with foil, then bake it for 3 hours until they reach a safe internal temperature and the meat is pulling away from the bone.

STEP FIVE: Take the ribs out of the oven and carefully remove the aluminum sheet. Dab (don’t brush) the meat side generously with barbecue sauce. Increase the oven temperature to 400 degrees F, then return the ribs to the oven. Continue cooking, uncovered, for 15 to 20 minutes until the sauce is sticky and caramelized.

STEP SIX: Allow them to rest for 10 minutes before slicing them between the bones.

Tips for the Best Beef Ribs in the Oven

• Lining the baking tray with foil is my favorite tip for an easy clean up!
• Remove excess moisture before seasoning. I like to pat dry the meat with a paper towel so that a nice crust forms while cooking.
• Apply the seasoning evenly after oiling. Pressing it in lightly with my fingers always helps!
• I use an instant read thermometer to check the internal temperature of the meat. The ideal temperature is 195 to 203 degrees F in the thickest part.
• When working with a tricky oven that runs hot or unevenly, using a double layer of heavy foil helps build a buffer and distribute the heat.

Oven Baked Beef Ribs Variations and Substitutions

• If smoked paprika isn’t available, regular paprika or a tiny bit of liquid smoke will work instead. 
• To make the dish sweeter, I’ve used brown sugar in the dry rub. It caramelizes beautifully in the oven.
• For a spicy twist, add in some cayenne pepper! I’ve also used spicy barbecue sauce to bring up the heat.
• I use beef short ribs or English cut rubs if I can’t find any back ribs. The cooking time needs to be adjusted with these, but the texture and flavor still turn out incredible.

What to Serve with Ribs

My tender ribs taste delicious with classic sides like my Cajun corn on the cob or my creamy macaroni salad! My recipe also pairs well with a refreshing side of coleslaw or a chicken Caesar salad.

Beef Ribs in the Oven FAQs 

Why are my beef ribs tough? 

A common reason that ribs come out tough in the oven is cooking them at too high of a temperature. They also may not have been cooked long enough for the collagen in the meat to break down. It’s best to cook them low and slow, then crank up the heat at the very end to caramelize the glaze. 

How should I store leftover baked beef ribs?

Leftover ribs can be cooled and then wrapped tightly in plastic or placed in an airtight container. They will last in the refrigerator for up to 4 days. For longer storage, I like to wrap individual ribs tightly in plastic wrap first, then in a layer of foil before freezing. The ribs can be stored for up to 3 months in the freezer.

How do I reheat leftovers?

If starting with frozen ribs, thaw them overnight in the refrigerator before reheating. My favorite way to reheat ribs is in the oven at a low temperature between 275 and 300 degrees F. I’ll add a splash of broth or water to help bring back the moisture, then cover with foil and bake for 20 to 30 minutes, or until warmed through. I’ll also usually brush on some fresh barbecue sauce and pop them back in the oven for an extra minute or two before serving.

More Easy Dinner Recipes

• Garlic butter steak bites
• Boneless turkey breast
• Baked salmon
• Oven baked bone-in pork chops
• Baked italian sausage
• Breaded chicken cutlets