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Easy Oven Baked Beef Ribs Recipe (VIDEO)

Want to have ribs that are so delicious your guests fight over the last few ribs at your BBQ? These Oven Baked Beef Ribs are so easy! Dry rubbed with simple seasonings that are baked slowly to yield fall of the bone, tender, juicy, meaty ribs. They will be the hit of any BBQ, game day party or casual dinner all in less than 15 minutes of actual effort!

Full slab of Oven baked beef ribs on a try

Although we BBQ all year long there is something about when summer is finally here and BBQ season officially begins.  While I’m normally a HUGE grilling fan, today’s Beef Rib Recipe is actually baked in the oven.  While the recipe can be made on the grill I found it to be even easier in the oven.

Beef Ribs always remind me of the Flintstones.  Fred would eat the HUGE bone of ribs and have all the sauces all over him after eating.  Beef ribs are so meaty its hard to not go all in and end up with sauce all over you when eating them.  (yes, some people might use a fork for ribs but we are way to casual for that at our house!)

What Kind Of Beef Ribs should you buy?

There are basically two kinds of beef ribs Full Slab ribs and short ribs.  The best explanation about the ABC’s of Rib cuts here! For BBQ Ribs the full slab ribs work best.  Short Ribs are primarily cooked by braising like in this recipe for Braised Boneless Shortribs (omg, seriously melt in your mouth ribs with a wine/chocolate sauce)

Beef Back Ribs are not nearly as prominent as pork ribs are but if you can’t find them ask the butcher or anyone in the meat department at your local grocery store.  They can easily cut some for you.

TIME SAVING TIP:  You do want the whole slab of beef ribs and if at all possible ask them to remove the silver skin membrane for you.  While it’s easy to do (here is a video on how to do it) it will save you time if you have them do it for you!

Finger licking good beef ribs just from the oven

How to Cook Beef Ribs in the Oven

The secret to fall off the bone ribs is slow cooking them at low-temperature heat.  Low temperature as in 250° – 275° oven temp.

To start you will make a dry rub of simple seasonings (chili powder, paprika, dry mustard, brown sugar and salts) and slather it on with some liquid smoke and mustard with your fingers making sure to get in all the crevices.

Large Meaty slab of BBQ Beef ribs, seasoned and ready to go into the oven

You’ll place the ribs bone side down on some foil and seal it. Then all you have to do is place it in a foil packet the oven and let them bake.  You’ll take them out of the foil after a couple of hours and let them finish.

If you choose to put on additional bbq sauce, you would put the sauce on in this last open baking.  The ribs are seasoned so nicely they don”t need sauce, but I have some family members that don’t think ribs are ribs if you don’t have them all saucy!

By cooking the ribs in foil first, you guarantee you will have juicy ribs and they won’t be dried out.

What temperature do ribs fall off the bone?

Rib meat is cooked long before they are tender enough to fall off of the bone. They start to give way at 200° but I usually let them go a little bit longer than that for complete tenderness.  It can be difficult to get the thermometer in to check, but its easy to tell if they are ready just by lifting a rib (use a towel to not burn yourself). If the meat is falling off you know you are done!

MORE BBQ meal favorites to try! 

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This Oven Baked Beef Ribs recipe is so easy. Dry rubbed with delicious seasoning, low temp bake yield fall off the bone tender, juicy  meaty ribs that will be the hit of any BBQ party all in less than 15 minutes of work!   
Yield: 8 2 ribs each

Oven Baked Beef Ribs Recipe

Tender fall off the bone Beef ribs cut into single ribs

This Oven Baked Beef Ribs recipe is so easy. Dry rubbed with delicious seasoning, low temp baked slowly yield fall off the bone tender, juicy  meaty ribs that will be the hit of any BBQ party all in less than 15 minutes of work!

Prep Time 15 minutes
Cook Time 3 hours 30 minutes
20 minutes
Total Time 4 hours 5 minutes


  1. Preheat oven to 275°
  2. Line two baking sheets or roasting pans with foil.
  3. Remove beef ribs from their packaging.  If the silver skin/membrane is still on the back take a sharp object to get it started and them remove completely.  (I have a link to a video in the post for visual examples)
  4. In a small bowl mix the liquid smoke and mustard.  Slather that over both sides of the ribs.
  5. In another small bowl mix all of the dry spices and seasonings and stir to combine.
  6. Sprinkle dry mix over all sides of ribs, rubbing in with your fingers to cover all meat on the bones. 
  7. Onto another sheet of foil you will place one slab of rib onto the top and then close to seal in a pocket.  Do this for both slabs (you will have two packages. )
  8. Place rib packet onto foil lined tray and bake for 3 hours.  Remove from foil and put back on baking sheet the ribs for the last hour.  You will cook the ribs until they are 200° for fall off the bone, about 30 mins more. 
  9. If you choose to put on bbq sauce,  put the sauce on in this last open out of the foil baking.  The ribs are seasoned so nicely they don"t need sauce, but I have some family members that don't think ribs are ribs if you don't have them all saucy!  
  10. Remove from oven.  Let rest for up to 20 minutes, then cut into one bone sections and serve immediately.  


Note:  Video shows the wet method of applying the spices.  Same spices just a little more intense flavor.  Both ways work equally well.  

Nutrition Information:



Serving Size:

8 2 ribs each

Amount Per Serving: Calories: 366Saturated Fat: 10gCholesterol: 105mgSodium: 589mgCarbohydrates: 4gSugar: 3gProtein: 38g

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Saturday 18th of September 2021

My husband "doesn't like ribs," but he loved these! We used pork ribs (my store was out of beef) and used regular salt instead of Lawry's as a personal preference, but otherwise followed your instructions. Thank you! We are throwing this into our rotation. :)

Michele Hall

Monday 20th of September 2021

Thank you for taking the time to say you enjoyed them! That makes my day! I love that this recipe works with whatever ribs you can get! Cheers! ~m


Thursday 5th of August 2021

I have a very picky family. so what I'm about to say should be taken as a huge compliment. We loved these ribs! Was so good. Thank you for sharing. Will definitely be making again and again. Lol

Michele Hall

Friday 6th of August 2021

You are kind to come back and share that! Compliments like this make my day and is one of the many reasons I share my recipes! Thank you! ~m


Friday 26th of February 2021

I made these ribs the other night. They were great. I don’t think they should cook so long as they don’t have to be that tender in my opinion. Next time I’ll just cook for 2 hours & then remove the foil & let cook for 45 minutes. I’ll do a review on that method


Tuesday 2nd of February 2021

Hey, I'm planning to make this recipe sometime in the next week for my boyfriend and some of our friends. What kind of ribs do you suggest using, short ribs, back ribs, prime ribs, etc., or does it work with any of them? Thanks!

Michele Hall

Friday 5th of February 2021

Hi Luke~. This recipe will really work with any of them--- I personally LOVE Beef Back Ribs, but they aren't always easy to find and Ive used pretty much any I could purchase! ~m


Sunday 15th of December 2019

Used this recipe for baking beef back ribs. Lots of them done on the smoker, but not in the oven. At least not for more years than I can remember. My only slightly negative comment is that the rub was too sweet for what the family is used to for beef. Good flavor, and will definitely try on some pork, but a tad sweet. More used to the Montreal Steak Seasoning style - salt, pepper, onion & garlic powder, etc. But didn't stop us from finishing two racks.

May try a minor modification to the cooking instructions next time. Low & slow is a must on a smoker. Want to give them time to absorb the smoke and build bark without the heat drying out the meat. But oven baking them fully wrapped in foil, drying out is almost a non-isssue. (Instapots & pressure cookers are cooking at near 400F, but lock in moisture) So, next time going to try 325F for 2hrs (mine at 325F for 90 mins were temp'd at 185F) which should put the ribs' temp right about 200F. Remove top foil, sauce them and return to 325F oven for 15-20 mins. Watching for any burning of the sauce. So these should finish in the oven in less than 2 1/2 hrs total cooking time.


Sunday 5th of January 2020

MN tom~ . I think the Montreal Seasoning would be a great option to avoid a little sweetness! ~m

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