If you're a meat lover you'll love the irresistible goodness of these beef back ribs in the oven. They're cooked low and slow for the ultimate blend of tenderness, flavor, and juiciness in every bite. So, are you ready to sink your teeth into these beef ribs that are practically falling off the bone?
Good news... although ribs are a popular summer food, you can enjoy the delicious flavor of these beef back ribs in the oven all year long. But wait, it gets even better, these ribs are so simple to make. All you need to do is:
- Season
- Wrap them tightly in foil
- Cook low and slow
My popular Oven Baked Beef Short Ribs inspired this recipe and pairs well with this awesome Roasted Asparagus and Carrots recipe and this Easy Sweet Buttermilk Cornbread.
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Ingredients
I used my all-purpose homemade Cajun seasoning blend. If you're not in the mood to make your own, no problem at all. Snag your favorite store brand from the grocery store and go to town with seasoning up your ribs.
- Onion powder
- Garlic powder
- Smoked paprika
- Dried parsley
- Dried thyme
- Red pepper flakes
- Cayenne pepper
- Black pepper
- Kosher salt
If you're looking to amp of the smoky flavor more, add in about 1 teaspoon of cumin.
See recipe card for quantities.
How to Cook Beef Back Ribs in the Oven
You'll be surprised just how easy it is to make the most delicious, flavorful, and tender BBQ beef back ribs in the oven. So, whenever you're craving ribs, even in the midst of gloomy weather refer back to the no-fail easy recipe.
There's one caveat. This recipe requires a low and slow cooking method 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 you're usual time.
- Wash your ribs.
- Dry them thoroughly with paper towels.
- Place them on 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.
Substitutions
This cooking method is also a great idea if you prefer pork ribs over beef.
Serve with these Side Dishes
Once you're beef back ribs are out of the oven, serve them hot with:
Equipment
For this recipe, I used a ½ sheet baking pan with sides about 1 inch high. I also used multiple sheets of foil to cover the ribs tightly. This ensures that the steam does not escape during the cooking process.
Storage and Reheat
Store
When storing, place any leftover beef ribs in a large ziploc bag and seal securely. Or, place in a large container with a tight-fitting lid. If you do not 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.
Reheat
To reheat, place your ribs on a baking sheet in a 375 degree preheated oven until warm throughout.
Top tip
- 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: To get the most fork tender meat, cook your beef ribs in the oven at a low temperature (i.e. maximum temperature of 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.
- Finish with a burst of flavor: When the ribs are done, slather on your BBQ sauce and place under the broiler for a few minutes to char the edges.
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 ensuring that the ribs say moist and tender throughout the cooking process.
Other Low and Slow Cooked Recipes
Looking for other recipes like this? Try these:
More Serving Suggestions
Here are a few of my other favorite sides to serve with these ribs:
Did you make this recipe?
If so, let me know how it went. Leave a 'Star Rating' within the recipe card down below and/or TAG @cookingwithbliss on Instagram. I can't wait to see how it turned out.
📖 Recipe
Beef Back Ribs in the Oven
Beef Back Ribs in the OvenEquipment
- 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.