Here's some good news... You don't have to wait for summer to enjoy ribs. These oven-baked beef back ribs deliver the same juicy, fall-off-the-bone tenderness you'd expect from the grill, but they're baked low and slow right in your kitchen.
Even better, they're almost foolproof. All you need is a simple dry rub, foil to lock in moisture, and a few hours in the oven, and that's it. This is the same method I use for my oven-baked beef short ribs and my slow-roasted chuck roast.
This recipe is part of my beef recipes, focused on oven-baked and slow-cooked cuts that turn out tender.
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Ingredient Notes
I used my homemade Cajun seasoning blend. But if you're not in the mood to make your own, no problem at all. Grab your favorite store brand from the grocery store and go to town with seasoning up those ribs.
- Cajun Seasoning: This blend adds a bold kick. I love it because it brings that smoky, slightly spicy edge without needing a marinade.
- Choosing the Right Ribs: Not all beef back ribs are created equal. I don't recommend racks that have more fat than meat. Instead, look for ribs with a good balance: a nice layer of meat with just enough marbling to keep them juicy and tender as they bake low and slow.
- BBQ Sauce (optional) - Brushing on BBQ sauce at the very end and giving them a quick broil creates a caramelized, sticky finish.
If you're looking to amp-up the smoky flavor more, add in about 1 teaspoon of cumin.
See recipe card below for quantities.
Cree's Top Tips
- Finish BBQ sauce: When the ribs are done, slather on your BBQ sauce and place under the broiler for a few minutes to char the edges.
- Ribs: Look for well-trimmed meaty ribs with marbling. The marbling will ensure tender juicy meat.
- Dry rub: Season your ribs heavily with your dry rub and gently massage every square inch of meat, so the entire surface is coated.
- Low and slow cooking: The secret to these ribs is low-and-slow cooking for fall-off-the-bone tenderness. To get the most fork-tender meat, cook your beef ribs in the oven at a low temperature (I recommend 300 degrees F). This will ensure juicy, tender meat that pulls away from the bone easily.
- Wrap in foil: Keep the moisture locked in by covering the ribs tightly with foil. This will ensure that the steam doesn't seep out throughout the cooking process.
How to Cook Beef Back Ribs in the Oven
You'll be surprised by just how easy it is to make the most delicious fall-off-the-bone tender BBQ beef back ribs in the oven. So, whenever you're craving ribs, even during gloomy weather, refer back to this no-fail, easy recipe.
There's one caveat: This recipe is baked low and slow, which means that your ribs need to be cooked at a low temperature for an extended period of time. I recommend putting them in the oven early, so dinner is served at your usual time.
- Wash your ribs.
- Dry them thoroughly with paper towels.
- Place them on a baking sheet.
- Season them generously with your dry ribs.
- Gently massage the seasoning into the meat.
- Wrap the ribs tightly with foil (use multiple sheets and secure the edges).
- Place into oven at 300 degree F.
- Remove ribs from the oven when they're tender.
- Slather on your favorite BBQ sauce.
- Place under broiler (keep an eye on your ribs as they can burn real fast under the broiler).
Note: The quick burst of intense heat from the broiler gives the ribs a slight char on the edges.
Store and Reheat
When storing, place any leftover ribs in a large ziploc bag and seal securely. Or, place in a large container with a tight-fitting lid. If you don't have a tight-fitting lid, cover the container tightly with multiple sheets of plastic wrap. Store in the fridge for up to 3 days, or place in a freezer-safe ziploc bag and freeze for up to 2 months.
To reheat, place your ribs on a baking sheet in a 375 degree preheated oven until warm throughout.
FAQ
You should cook your ribs low and slow for maximum tenderness. I recommend cooking them in a preheated 300 degree oven tightly covered with foil for 3 hours. You can check for doneness by gently pulling on the meat. If the meat pulls easily away from the bone. You're ribs are done.
Absolutely, the night before, rinse your ribs under cool water, pat dry thoroughly with paper towels, season generously with your favorite all-purpose dry rub, place in a large ziploc bag, and store in the fridge overnight. Place them on your countertop so they come to room temperature before placing them in the oven to cook.
Yes, they should be covered tightly with foil. This creates a steamy environment, making sure the ribs stay moist and tender throughout the cooking process.
What to Pair with Oven-Baked Beef Back Ribs
I love making these ribs when we're craving something comforting without the hassle of outdoor grilling. I like to serve them with classics like honey butter-glazed cornbread, tender collard greens, baked candied yams, baked mac and cheese, or roasted asparagus and carrots. What are some of your favorite sides to pair with beef ribs?
📖 Recipe
Easy Beef Back Ribs in the Oven (Baked Until Tender)
Easy Beef Back Ribs in the Oven (Baked Until Tender)Equipment
- 1 Baking sheet if you're cooking more ribs, use an additional baking sheet
- Paper towels use paper towels to pat dry your ribs thoroughly before seasoning.
- Foil Paper cover your ribs tightly with a few layers of foil paper.
Ingredients
- 6.5 lbs beef back ribs
Dry Rub
- 1.5 tablespoon Onion powder
- 1 tablespoon Garlic powder
- 1 tablespoon Dried Parsley
- 1 tablespoon Smoked paprika
- ½ tablespoon Dried Thyme
- ½ teaspoon Red pepper flakes (or more if you prefer more heat)
- ¼ teaspoon Cayenne pepper (or more if you prefer more heat)
- ½ tablespoon Kosher salt (plus 2 tsp)
Instructions
- Preheat oven to 300 degrees F.
- Combine all the seasoning for the dry rub into a small bowl. Set aside.
- Trim off any excess fat. Rinse the ribs under cool water and pat dry thoroughly with paper towels.
- Season your ribs generously with the dry rub then gently massage so that the entire surface of each rib is well coated.
- Arrange onto a single layer on the baking sheet. Cover tightly with multiple sheets of foil paper. Make sure the sides are securely covered so steam doesn't escape.
- Place in oven and allow the ribs to cook for 3 hours. Test doneness by gently pulling meat away from the bone using a fork or tongs. If the meat pulls away from the bone easily and without effort, they're done.
- Slather on your favorite BBQ sauce, and place your ribs under the broiler for 6 minutes. Check closely as broiler times may vary. Do not walk away when your ribs are in the broiler.
Video
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
Richard says
Cooking temperature?
Cree says
Hi Richard - thank you for bringing this to my attention. I mentioned the oven temperature in the FAQ section, but I forgot to include it in the recipe card. To answer your question. I recommend 300 degrees F.