Best Oven Baked Beef Back Ribs: Perfectly Slow Cooked

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Oven baked beef back ribs are an easy way to get tender, juicy and fall-off-the-bone ribs in this simple way recipe straight out the oven.

Are you craving tender and juicy beef ribs that are bursting with flavor? I’ll show you how to take ribs from the smoker and bring them into the kitchen. These beef back ribs will be perfect, full of flavor and become a star recipe in your household.

Using this tried-and-true cooking techniques, you’ll learn how to properly season the ribs, achieve optimal tenderness, and lock in those mouthwatering flavors. Beef back ribs are fatty because they are cut from the back bone of the ribeye. And fat means flavor!

Get ready to impress your family and friends with a plate of irresistible oven-baked beef back ribs that will have them begging for seconds. Allow me to show you how it’s done with all my years learning smoking techniques and how to bring them into the kitchen.

How To Make Beef Back Ribs In The Oven

Ingredients needed

• Beef back ribs
• Bbq sauce
• Worcestershire sauce
• Seasoning mix (listed below)
• Aluminum foil

Quick tip before starting

These beef back ribs are really easy to make. However, things change from cow to cow which means no two cuts are equal. Some may cook faster, some slow and then some may have more fat and others more meat. All these things come into play when cooking the ribs and how long they need.

In conclusion, this is a simple guide that should get you great tasting ribs every time even if you’ve never made them before. But, the tenderness and how much meat you have will vary.

Making the oven baked beef back ribs

1. First, if possible pull the ribs from the refrigerator an hour or two before starting to cook. Season them heavy with the season mix after you rub the ribs with the Worcestershire sauce. Them sitting will allow the seasoning to penetrate the ribs and allow them to come to room temperature for even cooking.
2. Preheat the oven to 275F.
3. Now, place the ribs on a pan with a rack if you have one, if not they’ll be fine one a sheet pan.
4. Bake the ribs for 1 hour uncovered. Then, remove them from the oven.
5. Lay out a sheet of aluminum foil large enough to wrap the ribs. In the middle spread a little bbq sauce. Next, carefully flip the hot ribs on top of the sauce and securely wrap them in the aluminum foil. Quick tip, add a little liquid smoke or more Worcestershire sauce with the bbq sauce for a little bump of flavor.
6. Place the wrapped ribs back in the oven for 1 hour.
7. Then, after the hour unwrap the ribs and carefully drain any juices from the foil. Next, brush the bottom with bbq sauce then bake for 15 minutes. Do not rewrap the ribs they should be open but leave them in the foil, that’s the reason you drained the juices.
8. After 15 minutes flip the ribs then brush the top side with bbq sauce. Bake a remaining 20 minutes then remove them from the oven and allow them to rest a little.
9. Lastly, after about 10-15 minutes you can slice the ribs up and serve them, enjoy.

Frequently Asked Questions (FAQs)

Is there a difference between beef back ribs and short ribs?

Yes, a huge difference! They come from two separate parts of the cow. Beef back ribs are the bones they are cut away from the ribeye. But, short ribs are closer to the brisket area*. They are also not the plate ribs. But, the short ribs are the plate ribs. The butcher simply chops them up in most places.

Can I use this recipe and grill or smoke my ribs?

This is a bit more advance but if grilling make sure that the ribs are not directly over the heat. A offset set-up with the charcoal would be best instead of directly over the coals. Using a smoker or pellet smoker is fine to copy the method used as well.

Great side dishes for the beef back ribs

• Baked Velveeta Mac & Cheese
• Crockpot Scalloped Potatoes & Ham
• Southern Smothered Cabbage

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