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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
Total Time 3 hours 45 minutes

Instructions

  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 1 more hour. 
  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 20 minutes, then cut into one bone sections and serve immediately.  

Notes

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:

Yield:

8

Serving Size:

8 2 ribs each

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

Monday 27th of July 2020

Your directions are really confusing and the spice and wet liquid instructions don’t match the video. Neither do your super confusing foil pocket instructions. In the video you just wrap the ribs in foil. In your wordy description I’m not sure what you do.

MNTom

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.

Michele

Sunday 5th of January 2020

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

Robbie Carter

Wednesday 27th of November 2019

One piece of feedback....your math is off.

You have the cooking set at 3hrs 39 mins but in the detail instructions you have 3hrs, then remove foil and cook for about another hour...I get it, it can vary.

But this 3h 30mins combined with the 15 min prep time gets us the total time of 3h 45mins but this also is off because you neglect to take into account the 20 min resting time.

Sure it's not picking but this additional 20-50mins is the difference between eating dinner on time or not noticing until it's too late and eating dinner late.

Other than that it is delicious and thank you so much!!

DadIsTheCookOfTheFamily

Monday 30th of September 2019

I made a slightly amended version of this yesterday (using this recipe as the basis). I used a yellow mustard (not Dijon) and Liquid Smoke first, then a rub of brown sugar, cayenne (not chili powder), cumin, garlic powder, onion powder, black pepper, salt, and paprika. For finishing I used a southern style whiskey barbecue sauce. I cooked in the foil at closer to 275°, but dropped it to 250° when the packets were opened, and the sauce added. My wife - who is a beef ribs fanatic - loved them, and had seconds. My son - who isn't keen on anything 'on the bone' - also had seconds. The meat was tender, smoky, juicy, and delicious. Great recipe. I will do this again, and again.

Michele

Sunday 6th of October 2019

You sure made my day! Thank you so much for letting me know you enjoyed it! :) ~m

Julie Menghini

Sunday 1st of September 2019

Ribs are my favorite meat and these babies look amazing! I can't wait to give your recipe a try!

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