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Oven baked beef back ribs served with baked beans, coleslaw, pickles, and sliced white bread on a plate.
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Baked Beef Ribs Recipe

Oven baked beef ribs don’t get talked about enough, but when they’re done right, they’re tender, juicy, and packed with flavor. I’ve been cooking and sharing recipes for over a decade, and I’m native to Kansas City. We are BIG on the BBQ, baby! And I'm big on making sure ribs actually hit, not dry, not bland, not falling short. This method keeps things simple but delivers that rich, slow-cooked flavor right in your oven.
Course dinner, lunch
Cuisine American
Keyword baked beef ribs, BBQ beef ribs, beef ribs recipe
Prep Time 10 minutes
Cook Time 2 hours 45 minutes
Total Time 2 hours 55 minutes
Servings 4 servings
Calories 755kcal
Author Brandi Crawford

Equipment

Ingredients

Instructions

  • Pat the ribs dry with paper towels. Flip them over and remove the membrane from the back if it hasn’t already been removed, this helps them get more tender and lets the seasoning soak in.
    3-5 pounds rack beef ribs
  • Lightly coat the ribs with yellow mustard on all sides. Don’t worry, it won’t taste like mustard once cooked, it just helps the seasoning stick and builds a better crust.
    2 tablespoons yellow mustard
  • Season generously with brown sugar, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper, or your favorite BBQ rub. Make sure you season both sides and press it in. Add more spices if you need it. You shouldn't see any bare, unseasoned spots.
    2 teaspoons brown sugar or sweetener, 1 ½ teaspoons chili powder, 1 ½ teaspoons smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, salt and pepper to taste
  • Place the ribs on a large sheet of foil. Wrap tightly so no steam escapes. I place them on a sheet pan after wrapping.
    foil
  • Preheat oven to 250°F. Place the wrapped ribs on a baking sheet and bake for 2 ½ to 3 hours, until the ribs are tender and the meat starts to pull back from the bones. Mine are usually ready around 2 hours and 45 minutes.
    For fall-off-the-bone ribs, cook the ribs until they reach an internal temperature of 200-205 degrees using a meat thermometer.
  • Remove the ribs from the foil and place them back on the baking sheet. Brush with BBQ sauce if you like.
    1 cup bbq sauce
  • Increase oven temperature to 400°F or switch to broil. Cook uncovered for 4-5 minutes until the sauce is caramelized and the edges get slightly crisp.
  • Let the ribs rest for a few minutes, then slice between the bones and serve.

Notes

Mustard is used for the binder to get the dry rub to stick. Don't worry, the ribs won't taste like mustard. The taste cooks off. This step is especially clutch if you want that bold, well-seasoned crust. No one will know, but they will taste the difference. If you don't want to use it, then skip it.
How to Remove the Membrane From the Ribs:
  • Loosen it first: Slide a butter knife (or the tip of a spoon) under the membrane on the back of the ribs. Start at one of the middle bones where it’s easier to lift.
  • Use a paper towel for grip: Once you get a corner up, grab it with a paper towel. It’s slippery, and this makes a huge difference.
  • Pull slow, not fast: Don’t yank it. Pull it back slowly in one steady motion so it comes off in one piece.
  • Work in sections if needed: If it tears (it always happens to me), just lift another edge and keep going until it’s all off.
  • Do it while the ribs are cold: It’s way easier straight from the fridge. Warm ribs = slippery mess.

Nutrition

Serving: 1serving | Calories: 755kcal | Carbohydrates: 68g | Protein: 47g | Fat: 31g