Tender Beef Back Ribs in the Oven
Theis oven-baked beef back ribs recipe is cooked low and slow in a sealed foil pouch until fork-tender. A simple dry rub builds deep flavor, and a quick broil with BBQ sauce creates a sticky, caramelized finish.
Servings: 4 servings
Ingredients
- 4 lbs beef back ribs
- 2 tbsp brown sugar
- 1 tbsp kosher salt
- 1 tbsp ground black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- ¼ tsp cayenne pepper
- 2 tbsp apple cider vinegar or water
- ⅔ cup BBQ sauce
Instructions
- Preheat oven to 275°F.
- Flip ribs bone-side up and loosen the thin white membrane with a butter knife. Grip it with a paper towel and pull it off completely.
- In a small bowl, mix brown sugar, kosher salt, coarse black pepper, garlic powder, smoked paprika, onion powder, and cayenne. Press the rub evenly over all sides of the ribs.
- Place a long sheet of heavy-duty foil on a large baking sheet. Set the ribs in the center and fold the edges up to form a shallow boat. Pour apple cider vinegar or water underneath the ribs, keeping it away from the spices. Seal tightly with another sheet of foil so no steam escapes.
- Bake for 3 hours. The meat should begin to pull back from the bone tips.
- Carefully open the foil, watching for hot steam. Increase oven to broil.
- Brush BBQ sauce evenly over the ribs. Return to the oven uncovered and broil about 5 minutes, until bubbling and lightly charred in spots.
- Rest 15 minutes before slicing between the bones and serving.
Video
Notes
Beef Back Ribs: These come from the prime rib area, so most of the meat sits between the bones. They need time to soften. If they seem tough, they are still undercooked. Reseal and return to the oven.
Membrane Removal: Removing the silverskin improves tenderness and allows seasoning to penetrate. If it tears, just remove as much as you can.
Foil Seal: Make sure the foil packet is tightly sealed so steam stays inside. This is what makes the ribs tender without drying out.
Tongs Test: Lift the rack with tongs about one-third from the end. If it bends into a U shape and the surface cracks slightly, it is ready. If stiff, bake another 20 to 30 minutes.
Homemade BBQ Sauce: Use the sauce portion of my Spare Ribs recipe.
Storage: Store leftovers in an airtight container in the fridge up to 4 days. Reheat covered at 300°F or gently in the microwave until warmed through.
Nutrition
Calories: 615kcal | Carbohydrates: 27g | Protein: 56g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Cholesterol: 171mg | Sodium: 2434mg | Potassium: 1188mg | Fiber: 1g | Sugar: 22g | Vitamin A: 407IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 7mg