Easy Oven Baked Beef Ribs
“Easy oven baked BBQ beef ribs that are well-seasoned to the bone, slow-baked, tender, juicy, and fall off the bone perfection!”
Watch Me Make These Oven Baked BBQ Beef Ribs From Start To Finish!
For some reason, it never fails that my sister and I get stuck making the beef ribs for family functions. Maybe it’s because we make really great oven-baked beef ribs. Truth be told, we have no clue what we’re doing and our oven-baked ribs are, use to be really hit or miss.
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)
Need delicious side dish ideas for these beef ribs?? Check them out here!
That girl gets on my nerves sometimes!! LOL Gotta love her!! I think we use to hate making the beef ribs because we really didn’t have a tried and true recipe to work off of.
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. Not to mention, it wasn’t doing the best job 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. Well, I decided to do what any girl does when she needs a tried and true recipe to wow ’em, I called grandma!!!
Ms. Barbara never disappoints honey. She made my hubby and me some oven-baked BBQ beef ribs when we went to visit (yes she cooks a full spread for ANYBODY 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 when my food makes my man happy so I was determined to recreate my grandma’s ribs for him.
Well, guess what happened? My husband liked this oven-baked BBQ rib recipe better than Grandma Barbs!! The only thing I did differently was added more spices to the rib spice rub recipe. I think this kicked up the taste of the BBQ sauce and even helped to tenderize them a little more.
Now I ONLY make this oven beef rib recipe and after you try it, you may never make it any other way either. Hubby says I’m not allowed to experiment with other recipes because these beef ribs took him on a journey somewhere and he couldn’t stop eating them. He seriously almost ate the entire pan. I won’t lie, they are amazing! Juicy, fall off the bone tender, well- seasoned, perfectly saucy, and sticky! Everything I look for 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 served these oven-baked BBQ beef ribs with sweet corn, steamed broccoli, garlic Texas toast, and cinnamon mashed sweet potatoes…and of course sweet ice tea!
Get the Recipe: Oven Baked BBQ Beef Ribs
Ingredients
- 3 lbs meaty beef ribs, (grass-fed)
- Liquid smoke, optional
- 2-4 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon cajun seasoning
- 2 tablespoons dark brown sugar, packed
- 1 teaspoon chili powder
- 1 teaspoon salt, can use smoked salt as well. (I used 1 ½ teaspoons because we kinda like our ribs a tad salty)
- 1 teaspoon paprika
- 2 teaspoons oregano
- Favorite BBQ Sauce, I only used a few tablespoons of Sweet Baby Ray's
Instructions
- Rinse ribs and dry COMPLETELY with paper towels.
- Douse dry ribs with liquid smoke if using and rub it in.
- Lightly coat ribs in olive oil.
- Mix together seasoning and sprinkle generously over ribs, front and back. (You don't have to use all of seasoning mix)
- Massage the spices into the ribs, adding more olive oil to help distribute the spices well if needed.
- Place the ribs in a large ziplock bag or covered bowl and marinate in the fridge for 1-2 hours.
- Preheat the oven to 250 F.
- Place the ribs on a foil lined baking tray in a single layer.
- Add another piece of foil on top to create a pouch for the ribs to cook in. Be sure to seal the edges of the foil so that it's tight and steam won't seep out.
- Bake on the middle rack of 3 1/2 -4 hours. (Mine only needed 3 1/2 hours) Check on it after the 3 1/2 hour mark. The oven temperature is very low so you can afford to cook it a bit longer without worry)
- When the ribs are done to your liking, drain off the excess fat.
- Brush the ribs with desired amount of BBQ sauce.
- Broil on low until the sauce is sticky. (this won't take long so keep an eye on it)
- Serve hot and enjoy!!
I’m not the greatest cook but I’ve made these ribs so many times and they’ve been so delicious every. single. time. I love this recipe (and the story!) so much!
My local market has choice grade Beef Ribs all the time and at a fair price so I was looking for a good recipe. This one is fantastic and my first Divas Can Cook recipie. First time out they were perfect and extremely easy. First, I want to say that I used boneless and the recommendation to drop cooking time to 1 ½ to 2 hours is spot on. I make my own rub in large batches and most of the ingredients are the same as this recipe, so I simply used my own. I added chipotle chili powder. I was out of paprika. And I passed on the smoke, my wife is not a fan. We favor the sweeter approach to ribs and shy away from the spicy hot. If you like the spicy avenue I would not deviate from these ingredients. Marinaded them for 2 hours at 50°. I used the 250° oven temp. I was a bit unsure of that but held true. I made on change to the cooking. I did not use the aluminum foil pouch approach. I do use that for some recipes. I wanted to be able to test the meat easily, this being the first time trying this and I am finicky about the tenderness of my ribs. I used one of my cast iron Dutch overs so I could lift the lid and check and not have to mess with hot steam and resealing the foil. Perfect. Don’t do anything to the pan, just lay the meat in a single layer and place in oven. 1 hour 45 minutes. I removed them from the pan separated the grease and saved the au jus for dinner and placed them in the fridge. We went and played 9 holes of golf. At dinner time I heated up the grill medium low put on a small amount of Bay Rays honey BBQ grilled for 8 or 10 minutes. Best we have ever had. Already sent the recipe to a few friends. Great find and will be added to the best of the best list along with our brazed short ribs and chicken cordon blue and few other ones you always pull out for company.
….so basically, you did not use her recipe. Glad your ribs turned out great.
Oh I do think he was give a recipe of him own. To steal her thunder. So to speak.
Hahaha , imagine coming to a recipe blog only to create a completely different recipe and brag about it .
Andrea….lol that’s what I was thinking as I kept reading
I was totally thinking the same thing, Andrea. Lol
Please do not comment on recipe’s you don’t use. That whole book you wrote is ridiculous. It had absolutely nothing to do with her recipe.
So Dave,
You just wanted to share your own recipe on somebody else’s blog. Good try sir , that’s so tacky!
I enjoyed reading your comment. Thanks for the reheating tip.
Comment on Dave’s comment: He DID follow the recipe “spot on”, he just changed the cooking method advised by the recipe cooking method. I think his ideas are good and sound.
Maybe it shouldn’t surprise me, but the two responses to him are incredibly bitchy. Some people need to tell the back story, others don’t. I’m really glad he shared. Thank you Dave! I will use your method, which sounds incredibly delicious, and save this method for winter when I won’t be using the grill.
Yeah pretty much seemed as though you were mocking her recipe. I’m currently following this recipe, and have my ribs in the oven for almost two hours now, and the smell is torturing me!! Can’t wait to sink my jaws into the main course! Thank You!!!
These are scrumptious! I’ve made them a few times now (I think they need the extra salt as well). I had beef ribs at a wedding once & they were sooo yummy, I had to look online to make my own. Then I came across your fantastic recipe. 🙂 Thanks so much!!!
Thanks for giving a short and simple comment! I hate those long comments that are the equivalent of a book. I don’t read those, I roll right past them…
The short ribs I have are a bad cut I think – they have like 40% fat, 10% grissel, bone then meat. I used your recipe and the flavour was great but I felt like my daily threw out most of their ribs because it was so hard to eat (to get through the fat and grissel). Do you have any other recipes I could try to use what I have up? My husband thought maybe a broth but there’s too much fat…?
I didn’t have any liquid smoke! But I learned that sesame oil gives a smoked flavor. Just have to be careful not to add much to prevent only sesame oil taste . It is very aromatic and powerful season. I used the sesame oil and every thing was delicious!!!
Awesome!Thanks for the tip!
I used your recipe today!
Absolutely delicious!!! Your video was great, so easy to follow. I used your rub, cut the ribs up (bone in) marinated for only 1 hour and still perfect. Cooked them for 2 hours, then put a small amount of Baby Rays sauce
on them and broiled on low for a very short time.
Delicious!!!
Thank you so much!
Yay! So glad you enjoyed them!
You can also use smoked paprika to give some extra smokey flavor as well.
The bone in is the best part