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Two racks of beef ribs sliced and sauced on a wooden cutting board.

Easy Beef Ribs in the Oven

Samantha Erb
Making beef ribs in the oven has never been easier! My recipe is simple to prepare and pop in the oven, with no more hands-on work required until the BBQ sauce is added. My family loves these ribs with corn, macaroni salad, and other classic sides!
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Prep Time 15 minutes
Cook Time 3 hours 20 minutes
Resting Time 10 minutes
Total Time 3 hours 45 minutes
Course Dinner Recipes, Main Course, Meat
Cuisine American
Servings 6
Calories 418 kcal

Equipment

Ingredients

  • 3–4 pounds beef back ribs
  • 2 Tablespoons olive oil or any neutral oil
  • 1 Tablespoon kosher salt
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon smoked paprika optional, adds nice color and depth
  • 1 cup barbecue sauce store-bought or homemade

Instructions
 

  • Set the oven to 275 degrees F. Line a baking sheet with aluminum foil for easy cleanup.
  • Place the ribs bone-side up. Using a knife, locate the thin silver membrane on the back and remove the membrane entirely. Pat the ribs dry with paper towels on both sides.
  • 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 them evenly over the ribs. Press the seasoning in gently so it sticks.
  • Place the ribs on the foil-lined pan, meat side up. Tent the ribs loosely with foil (don't wrap them tightly) and bake them for 3 hours, until the internal temperature reaches 195 degrees F and the meat pulls away from the bone.
  • Remove the ribs from the oven and carefully remove the foil. Dab (don’t brush) the meat side generously with barbecue sauce. Increase the oven temperature to 400 degrees F, then place the pan back in the oven, uncovered, for 15–20 minutes, until the sauce is sticky and caramelized.
  • Let the ribs rest for 10 minutes before slicing between the bones. Serve them with extra barbecue sauce on the side.

Notes

  • Lining the baking tray with foil is my favorite tip for an easy clean up!
  • Pat the meat dry with a paper towel so that a nice crust forms while cooking.
  • 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, use a double layer of heavy foil.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat leftovers in the oven at 275 to 300 degrees F with a splash of broth and covered in foil for 20 to 30 minutes.

Nutrition

Calories: 418kcalCarbohydrates: 21gProtein: 32gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 98mgSodium: 1763mgPotassium: 737mgFiber: 1gSugar: 16gVitamin A: 275IUVitamin C: 0.5mgCalcium: 37mgIron: 4mg

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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