A foolproof, hands-off way to cook beef ribs: cook them slowly in the oven in your own BBQ sauce until the meat falls apart and is ridiculously juicy on the inside and browns and sticks to the outside. Also known as short ribs, these are a prized cut for slow cooking!.
Plus, it all fits in one pan, so it’s easy to make ahead and freeze. Plus, it makes its own barbecue sauce, which might be the best you’ve ever had!
Beef ribs can be an amazing centerpiece for a barbecue or dinner party when cooked properly Their meaty texture and bold flavor make them a carnivore’s delight. However, achieving fall-off-the-bone tender beef ribs requires some technique and know-how Through trial and error, I’ve discovered the best way to cook beef ribs so they come out perfect every time.
Select the Right Cut of Beef Ribs
There are a few different cuts of beef ribs to choose from:
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Back ribs – This is the most common cut and what you’ll generally find at the grocery store. Back ribs contain less meat than other cuts but have the most tender, flavorful meat.
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Short ribs – Short ribs come from the lower portion of the rib cage and contain more connective tissue. They are best for braising recipes.
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Dinosaur or beef plate ribs – These meaty ribs come from the belly/plate section and contain the most meat
For oven-baking or grilling, I recommend selecting a rack of back ribs. While more expensive than other cuts, back ribs cook up the most tender and reward you with plenty of finger-licking meat. Look for racks with long rib bones and meat that’s marbled with fat.
Remove the Membrane
Beef ribs have a thick, papery membrane on the underside that can make them tough and chewy if not removed. Take a knife or your fingers and loosen the membrane at one end of the rack. Grab a hold of it with a paper towel and peel it off slowly like a sticker. Getting the entire membrane off in one piece takes patience but is worth the effort. Your seasonings will penetrate better, and the ribs cook up more uniformly.
Apply a Dry Rub
A flavorful dry rub infuses the meat with spices and aids browning. Use 2-3 tablespoons per rack. I like a rub with brown sugar, chili powder, smoked paprika, garlic, onion, cumin, and pepper. Massage it all over the ribs, on both sides as well as in between each rib. Let them sit for at least 30 minutes or up to overnight for the best flavor penetration.
Low and Slow Oven Method
The key to tender beef ribs is cooking them low and slow. Ribs do best when baked in a 275°F oven, which gently breaks down their collagen. Cook for 2 1/2 to 3 1/2 hours, depending on thickness. The ribs are done when a fork slides easily through the meat and the bones are visible.
For easy oven cooking, place each rack on a large sheet of heavy-duty foil. Wrap the foil up around the ribs and seal to make a pouch. The ribs essentially braise in their own steam, ensuring moist meat that falls off the bone. I bake my ribs straight on the oven rack, but you can also place them on a sheet pan.
Finish With Barbecue Sauce
During the last 15 minutes of oven time, open the foil pouches and slather the ribs in barbecue sauce. Place them directly on the oven rack under the broiler to caramelize the sauce. Watch carefully because the sugars can burn quickly. For maximum lacquered sauce, brush on another layer after broiling and run them under the broiler again for 1-2 minutes more.
Other Cooking Methods
While the oven is ideal for cooking beef ribs indoors, you can also smoke or grill them successfully:
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Smoking – Smoking infuses the deepest flavor. Maintain a temperature of 225-250°F and smoke for 4-6 hours with hickory, pecan, or mesquite wood.
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Grilling – Grill over indirect heat, with a cooler side to avoid burning. Grill for 2 1/2 – 3 hours with the lid closed as much as possible.
No matter which cooking method you use, the same principles apply—remove the membrane, use a spice rub, cook low and slow, and finish with barbecue sauce. Proper preparation and cooking is the key to beef ribs that make you say “wow!” every time.
Frequently Asked Questions About Cooking Beef Ribs
How long should I cook beef ribs in the oven?
Cook beef ribs at 275°F for 2 1/2 to 3 1/2 hours, depending on thickness. They’re done when tender and pulling away from the bones. Always use a meat thermometer to confirm doneness.
What temperature do you cook beef ribs at?
For oven cooking, 275°F is ideal. For grilling or smoking, maintain 225-250°F. The low heat tenderizes the meat and melts the connective tissue.
Should beef ribs be cooked in foil?
Yes, wrapping ribs in foil while oven cooking helps them braise in their own juices for tender, fall-off-the-bone meat. Unwrap for the last 15 minutes to glaze with sauce.
What wood do you smoke beef ribs with?
Opt for bolder woods that can stand up to the hearty beef. Hickory, oak, or mesquite all pair beautifully. Avoid more delicate fruit woods.
Do you remove the membrane from beef ribs?
Always remove the membrane before cooking beef ribs. Slit it with a knife, grab with a paper towel, and peel it off slowly. This helps the ribs cook evenly and takes only a few extra minutes.
How can you tell when beef ribs are done?
Check for doneness using the bend test—the meat should crack slightly. Meat pulling away from the bones is another sign they’re ready. Use a meat thermometer to confirm ribs reach 195-205°F.
Can you cook beef ribs from frozen?
Yes, frozen ribs can go straight into the oven, but they will take 50% longer to cook. Remember to thaw first if applying a spice rub, as the rub won’t adhere to frozen meat.
Should I wrap ribs in foil when baking?
Wrapping ribs in foil helps steam and braise them, so they end up fall-off-the-bone tender. Leave them unwrapped for the last 15 minutes if glazing with barbecue sauce.
Is it better to bake ribs meat side up or down?
Place ribs meat side down in the foil pouches so the underside braises in the juices. Flip them over meat side up to broil with sauce at the end.
Conclusion
With the right cut of ribs and proper cooking technique, you can achieve amazingly tender, juicy beef ribs at home. Low, slow oven baking gives the best results. Be sure to remove the membrane, rub with spices, and finish with sticky barbecue sauce. Your patience will be rewarded with beef ribs that your family and friends will rave about. Once you master the method, it’s easy to cook beef ribs that outshine any barbecue joint.
Beef Ribs braising liquid / homemade BBQ sauce
Below is the ingredients for the homemade BBQ sauce that also serves as the braising liquid for the beef ribs. This sauce soaks up the flavors as it cooks slowly, which is why we don’t need to marinate the ribs.
- Ketchup is the primary flavour base for homemade barbecue sauce. There’s barbecue sauce in all of my recipes, like this (easy!) Baked BBQ Chicken for the middle of the week, BBQ Pork Ribs, Pulled Pork with BBQ Sauce, and slow-cooked brisket with BBQ Sauce. Sub with Aussie Tomato Sauce – it’s almost as good;.
- Cider vinegar – the tang in homemade barbecue sauce. You can use white wine vinegar, sherry vinegar, Champagne vinegar, or 1/3 cup of regular white vinegar instead.
- Brown sugar – barbecue sauce is sweet. If you don’t like sweet, you can cut it back.
- Garlic: I like fresh garlic best, but powder works too;
- Onion powder – sub garlic powder;
- Not hot English mustard (unless you want the heat!) can be used instead of mustard powder.
- Worcestershire Sauce – savoury element. All-purpose or light soy sauce can be used instead, but it won’t make it taste Asian.
- Cayenne – for a hum of warmth. This is not overly spicy. If you’re worried, start with less. You can make changes at the end. If you like it hot, start with the amount in the recipe and then add hot sauce at the end.
Rustic Finger Lickin’ Good Barbecue Sides
There’s something about sides that are dressed with mayo that makes them go so well with barbecue sauce-glazed foods.