Easy Oven-Baked Beef Ribs Recipe

Share this post

A robust offering worth the cooking time that will result in the flavorful, fall-off-the-bone delicacy that is Oven-Baked Beef Ribs.

You know those days when you want to get your hands dirty buuuut at the dinner table, not in the kitchen? It’s for those days that we present this recipe for Oven-Baked Beef Ribs—juicy and succulent morsels of meat that melt off the bone and in your mouth.

I reach for this recipe for when I don’t want to have to reach for my napkin until I’ve sat down with my family to eat up. But I also appreciate its simplicity for when I’m having people over and don’t want to be tied to the kitchen while simultaneously trying to entertain (I mean, I can DO it, I just prefer not to have to). It’s also a blessing when hosting a barbecue. Now, I know what you’re thinking, Don’t you want to do them on the grill? And the answer is, while I do love the smokiness of ribs done on the barbecue, there are just so many other meats and veggies I like to queue up and, if doing my ribs in the oven means freeing up space for sausages, shrimp, and corn, then I’m happy to oblige!

Of course, it’s horses for courses (not literally!) and some days I’ll do my Country-Style Pork Ribs. At other times, I’ll do up a batch of Boneless Pork Ribs. But if beef is the order of the day and my oven is starting to look a little listless, this menu is the perfect call!

Beef vs. Pork Ribs?

Ahh, the age-old question. Well, aside from the obvious—beef comes from cows; pork, from pigs—there are a few ways these ribs are dissimilar. Beef ribs are more robust, both in taste and size, and provide a heartier meal than their pork counterparts. You’re going to pay for all that meaty goodness, however, as beef ribs are, in general, more expensive. They also take longer to cook because of their girth, so they don’t lend themselves to a quick turnaround. Beef ribs though are versatile, and can be grilled, braised, slow-cooked, and smoked—that last one in particular is important to note, as they can easily absorb smoky flavors. Pork ribs, then, are cheaper and easier to cook. They have a milder flavor and are a bit more tender than beef.

Ingredients

• 2 lb. beef ribs
• 3 tbsp barbecue spice
• ½ cup barbecue sauce

How to Make Oven-Baked Beef Ribs – The Steps

Step 1: Heat the oven to 225°F.

Step 2: Use a sharp knife to cut the membrane off the bottom of the ribs. Grab a corner of the membrane and slide your knife between the membrane and the meat. Then slowly cut away the sinews until you can remove the whole membrane.

Step 3: Place the ribs onto a baking sheet. Dab the meat dry with a paper towel. Sprinkle the barbecue spice all over the meat and rub it in.

Step 4: Cover the entire tray with foil and close completely. Then place the tray in the center of the oven to bake for 3 hours. Be sure to inspect it occasionally. If it seems a little dry and burnt in places, add a splash of water to the tray, cover, and replace in the oven. You want the meat to be falling off the bone.

Step 5: Remove the foil and smother the meat with the barbecue sauce. Replace in the oven, and bake for another 10 minutes until the sauce caramelizes.

Top Tips For Perfect Easy Oven-Baked Beef Ribs

• Seal your ribs tightly. You want to trap that moisture, which will result in that fall-off-the-bone goodness.
• Place the ribs on the tray with the meaty side down (and bony side up).
• If you like the caramelization, for the last few minutes, set your oven to BROIL. Just keep an eye on them so they don’t dry out.
• Let the ribs rest after cooking to allow the juices to redistribute.
• Don’t give in to the temptation to turn up the temperature and finish the ribs sooner. Doing so will rob you of that juiciness and meat-melting texture.

FAQs

Serving Suggestions

When I do up my ribs, like I said, I like to get my hands dirty, so I’m all about serving up some buttermilk biscuits or cornbread that I can grab and devour in double-quick time. And, of course, you can’t serve up ribs without coleslaw or, better yet, Brussels Sprout Salad! Serve up some corn on the cob and then something decadent for dessert like my Chocolate Kahlua Cake, and you’ve got a meal!

Variations

You have a lot of options when it comes to rib variety, having at your disposal the type of meat used, as well as sauce and cooking method. You can do up Country-Style Pork Ribs, Juicy Boneless Pork Ribs, Oven-Baked Baby Back Ribs, and/or Braised Beef Short Ribs—all will provide the flavor and tenderness you want out of your ribs.

How to Store Oven-Baked Beef Ribs

Let the ribs cool completely then store in aluminum or an airtight container. You can keep them in the fridge for up to 4 days. You can also freeze them by wrapping them in aluminum then placing them in an airtight container. They should last for up to 3 months. To reheat, let the frozen ribs thaw overnight in the fridge then put them on low heat in the oven or on the grill.