For finger-licking, fall-off-the-bone beef back ribs with melt-in-your-mouth tenderness, low and slow oven cooking is the way to go. Oven cooked beef back ribs allow the collagen to break down into gelatin, making the ribs incredibly succulent.
In this guide, you’ll learn how to prep, season, and slow cook beef back ribs in the oven for the most tender, flavorful results
Selecting the Best Beef Back Ribs for Oven Cooking
Not all ribs are created equal when it comes to oven cooking. Here’s how to shop for the best back ribs for low and slow oven cooking:
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Choose meaty, well-marbled racks – Look for racks of back ribs with plenty of meat between the bones. Good marbling between layers of fat and meat means more flavor.
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Get ribs with some flex – Hold a rack in the center and gently flex it. Some bend indicates tenderness. Ribs that are stiff likely come from an older animal and will be tougher.
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Scan for size uniformity – Look for rib racks that are similar in size from top to bottom. This promotes even cooking. Avoid ribs of dramatically different sizes.
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Pick racks 3-4 pounds – For oven cooking choose racks in the 3-4 pound range. 5 pounders may not fit as well while smaller racks can overcook.
With well-marbled evenly sized racks of back ribs that show some flex you’re ready for delicious oven cooked ribs.
Prepping Beef Back Ribs for the Oven
Before seasoning and cooking, proper prep ensures the ribs cook evenly from end to end.
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Remove the membrane – Turn racks over and loosen the thin membrane covering the backside of the bones using a knife. Peel and discard the membrane for tenderness.
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Trim excess fat – Use a sharp knife to trim any large chunks of hard fat from the ribs, leaving a thin layer of fat intact for moisture.
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Cut into individual ribs (optional) – For more even cooking, cut between each rib bone to separate them.
With any membrane removed, excess fat trimmed, and ribs optionally separated, the ribs are ready for a flavorful dry rub before oven cooking.
Choosing a Dry Rub for Beef Back Ribs
A classic BBQ dry rub adds serious flavor as the ribs oven cook low and slow. Consider these rub options:
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Basic barbecue rub – A mix of brown sugar, chili powder, garlic and onion powder, salt, pepper, paprika, and cayenne. Adjust to your spice preferences.
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Coffee chili rub – Wake up those ribs with ground coffee, ancho chili powder, cumin, brown sugar, salt, and pepper.
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Memphis style rub – For Memphis BBQ flavor, use mustard powder, chili powder, dark brown sugar, garlic, onion, paprika, oregano, salt, and pepper.
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Texan style rub – Go big with cumin, garlic, mustard powder, salt, pepper and lots of chili powder and cayenne.
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Kansas City rub – For KC style, use brown sugar, smoked paprika, garlic powder, ground mustard, pepper, and salt.
Whichever regional rub you choose, thoroughly coat the ribs for ultimate flavor.
Low and Slow Oven Cooking Method for Beef Back Ribs
Cooking the ribs low and slow is the key to melt-in-your-mouth tenderness. Here’s how:
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Bring to room temp – Remove ribs from fridge 30 minutes before cooking so they cook evenly.
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Prep oven and pans – Arrange racks on wire baking sheets. Preheat oven to 275°F-300°F.
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Cook uncovered first – First, cook ribs uncovered at 275°F for 2-3 hours to get color on the outside.
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Wrap in foil – Next, tightly wrap each rack in heavy duty foil and return to oven.
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Finish cooking wrapped – Continue oven cooking wrapped ribs at 275°F for another 2-3 hours until an instant read thermometer inserted into the ribs reads 190°-200°F.
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Optional smoker cook – For ultimate flavor, cook ribs uncovered in a smoker at 225°F for 5-6 hours first before wrapping and oven cooking.
Low and slow oven cooking for a total of 4-6 hours at 275°F renders beef back ribs incredibly juicy, tender and flavorful.
Saucing Oven Cooked Beef Back Ribs
With oven cooked beef back ribs, saucing is optional since ample flavor comes from the spice rub. If saucing:
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Choose a thin sauce – Opt for a thin, tomato or vinegar-based BBQ sauce as thicker sauces can overwhelm the flavor of the rub.
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Apply the sauce sparingly – Either drizzle or brush sauce lightly over ribs. Too much risks overpowering that amazing dry rub flavor.
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Sauce the ribs last 5-10 minutes – After ribs are cooked, brush with sauce and broil 3-5 minutes until lightly caramelized and charred.
When oven cooking beef back ribs low and slow, the real star of the show is the dry rub, so apply sauce sparingly, if at all.
Serving Up Your Oven Cooked Beef Back Ribs
These flavorful, fall-off-the-bone ribs pair perfectly with:
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Baked beans – Classic BBQ beans with bacon, onion, brown sugar, and spices.
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Cornbread – Bake up some sweet cornbread with kernels of corn in it.
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Coleslaw – Cool, creamy cabbage slaw with carrots dresses up the plate.
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Mac and cheese – Ooey-gooey mac and cheese makes the ultimate rib companion.
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Potato salad – Creamy mustard or mayo-based potato salad balances the ribs.
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Corn on the cob – Grilled or broiled corn on the cob provides a sweet, simple counterpoint.
A hearty dry rub and low, slow oven cooking transforms inexpensive beef back ribs into incredibly flavorful barbecue fare. Just add your favorite sides, grab some napkins, and get ready for finger-licking, fall-off-the-bone beef back ribs!
Common Questions About Oven Cooked Beef Back Ribs
Still have some questions about cooking beef back ribs low and slow in the oven? Here are answers to some commonly asked questions:
What oven temperature works best?
Aim for 275°F-300°F to cook the ribs low and slow. Higher temps risk drying them out.
How long does it take to oven cook beef back ribs?
Plan on 4-6 hours total cook time, with 2-3 hours uncovered and 2-3 hours wrapped in foil.
Do I need to add liquid to the baking sheet?
No, the ribs will release their own juices as they cook. Adding liquid isn’t necessary.
When do I apply a barbecue sauce?
Wait until the ribs are fully cooked, then lightly brush sauce on in the last 5-10 minutes if desired.
Can I finish ribs on the grill?
Yes! Cook most of the way in the oven, then finish on the grill 5-10 minutes per side to add char.
With this complete guide to oven cooked beef back ribs, you’ll be on your way to incredible ribs right at home. Happy slow cooking!
Need delicious side dish ideas for these beef ribs?? Check them out here!
Wow, that girl can get on my nerves!! I love her so much!! I think we used to hate making beef ribs because we didn’t have a good recipe to use.
Yes, I have another oven-baked beef rib recipe on my site but I grew tired of that one. It was a little too saucy and time-consuming. Also, they weren’t very good at making my husband do the “pretend booty slap dance” after he ate them. Which is what he does when I make something amazing.
I wanted an oven-baked beef rib recipe that was simple, easy, and made the best beef ribs consistently. I did what any girl does when she needs a tried-and-true recipe that will blow their mind: I called my grandmother!!!
Ms. Barbara never disappoints honey. When my husband and I went to visit, she made us oven-baked BBQ beef ribs. Yes, she cooks a full spread for anyone who tells her they are coming over. Like seriously. She is insanely sweet like that) and he raved about how good they were. I love it when my food makes my husband happy, so I was determined to make him mom’s ribs again.
Guess what? My husband liked this oven-baked BBQ rib recipe more than Grandma Barbs!! The only thing I changed was I made the rib spice rub recipe with more spices. I think this made the BBQ sauce taste better and even made them a little more tender.
I now only make this beef rib recipe in the oven. Once you try it, you might not make it any other way. My husband won’t let me try any other recipes because these beef ribs took him on a trip and he couldn’t stop eating them. He seriously almost ate the entire pan. That’s right, they’re great! They’re juicy, fall-off-the-bone tender, well-seasoned, saucy, and sticky—everything I want in a good oven-baked BBQ beef rib.
Ok, enough blabbering about these doggone beef ribs. Go make them for your man. For your wife. For yourself. For your kids. Somebody! Just make them. And devour them one by one until you push back from the table totally stuffed. I may or may not have done that. I made these BBQ beef ribs and baked them in the oven. I served them with garlic toast, broccoli, steamed corn, mashed sweet potatoes with cinnamon, and sweet ice tea.
Watch Me Make These Oven Baked BBQ Beef Ribs From Start To Finish!
My sister and I always have to make the beef ribs for family gatherings. The reason for this is unknown. Maybe it’s because we make really great oven-baked beef ribs. We really don’t know what we’re doing, and our oven-baked ribs used to be all over the place.
Here’s how the conversation would go. My sister calls me up:
Sister: Mama wants you to make beef ribs for {insert any occasion}.
Me: No she doesn’t. You know good and well she asked you to make them.
Sister: Yes, but I don’t want to. So, I’ll buy them and let you make them ok.
Me: Umm…no ma’am!
Sister: Ok I’ll drop them off.
Me: Shon don’t bring those ribs over here, seriously! I’m not even at home. (total lie)
Sister: Ok then I’ll just leave them by the door m-kay. Byeee. Thanks boo!!!!!! (and she hangs up before I have a chance to respond).