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It’s time to switch up your rib game with this Beef Back Ribs recipe! Bake them in the oven, brush them with BBQ sauce, and enjoy juicy, fall-off-the-bone tender ribs for dinner. Bonus: I’ve got a crockpot option for you too!
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Why You’ll Love This Beef Back Ribs in the Oven Recipe
- The Sleeper Hit You Weren’t Expecting. Prime rib and short ribs get all the attention (ahem: Braised Beef Short Ribs), as do pork ribs (like Instant Pot Ribs), but beef back ribs are worth seeking out. Although there’s less meat on the bone, what’s there is fantastically marbled since these ribs are what’s left behind after making boneless prime rib and rib eye steaks.
- No Grill? No Problem. While grilling is usually the go-to for BBQ beef back ribs, this recipe is cooked in the oven or slow cooker, which means you can enjoy it year-round. (In other words: bookmark this recipe for football season!)
- Minimal Hands-On Time. Don’t look at the total time and panic! You only need 15 minutes of prep time for this recipe. The rest of the time is hands-off cooking in the oven.
- Budget-Friendly Dinner. Beef back ribs are an inexpensive cut of meat, but when they’re cooked properly, they feel totally indulgent. (Much like Crockpot Roast.) You’re going to love them!
How to Make Beef Back Ribs
The Ingredients
- Beef Back Ribs. Wondering where to buy beef back ribs? Costco and Sam’s Club often have them and so should your local butcher, although you might have to ask.
- Rub. Smoked paprika, cayenne, garlic powder, onion powder, and salt bring the flavor.
- BBQ Sauce. I love my Homemade BBQ Sauce, but store-bought or your own favorite recipe is fine.
What Are Beef Back Ribs?
Beef back ribs come from the back (i.e., the top) of the cow—which, yes, you may have guessed from the name. They’re the bones trimmed from the prime rib roast, and because of this, they have the same marbling and rich flavor that cut is known for. Unlike short ribs, which come from the sides of the cow, beef back ribs don’t have much meat; this is why they’re less expensive.
The Directions
- Prepare. Mix the dry rub and start preheating your oven to 275 degrees F. Line a baking sheet with foil.
- Season. Rub both sides of the ribs with the seasoning. Cover the pan with foil.
- Cook. Bake for 3 hours; drain off the fat, flip, and brush with half the BBQ sauce. Cover again and bake for an hour more, brushing with the remaining sauce at the halfway point. When the meat is tender, take the beef back ribs out of the oven and let them rest on a cutting board for 5 to 10 minutes. Slice and ENJOY!
What to Serve with Beef Back Ribs
- Comfort Food Sides.Instant Pot Mac and Cheese, Jalapeno Cornbread, and Crockpot Baked Beans are classic side dishes that pair well with this recipe.
- Vegetables. Keep it lighter with Roasted Carrots, Air Fryer Cauliflower, or Sauteed Spinach.
- Game Day Favorites. Making ribs for game day? Serve them alongside Chicken Enchilada Dip, Buffalo Chicken Pizza, and other crowd-pleasers.
Recipe Tips and Tricks
- Plan Wisely. Low and slow is the way to go, which means you’re going to have to reserve a good chunk of time to make beef back ribs in the oven. Make sure you plan this meal for an afternoon when you don’t have any place to be since the ribs will need at least 4 hours to cook.
- Cover the Sheet Pan Tightly. Covering the ribs with foil helps keep them moist and tender during the cooking process. Make sure you have a tight seal along the edges to trap that steam in.
- Know When They’re Done. If your ribs are tough, it means they need more time in the oven. Once cooked, the meat will be practically falling off the bone.
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PrintBeef Back Ribs
5 from 3 votes
How to cook beef back ribs. This oven-baked recipe is EASY and delicious, with tender, fall-off-the-bone meat. Budget-friendly and so tasty!
Prep: 15 minutes mins
Cook: 4 hours hrs
Total: 4 hours hrs 30 minutes mins
Servings: 4 servings
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Ingredients
- 3-4 pounds beef back ribs* 1 rack
- 1 ½ tablespoons smoked paprika
- 1 teaspoon cayenne or less, to taste
- 1 teaspoon garlic powder
- 1 ½ teaspoons onion powder
- 2 teaspoons kosher salt
- 1 cup BBQ sauce
Instructions
Let the ribs come to room temperature. Place racks in the upper and lower thirds of your oven and preheat to 275°F. Line a large rimmed baking sheet with aluminum foil.
In a small bowl, combine the smoked paprika, cayenne, garlic powder, onion powder, and salt.
Place the ribs on the prepared baking sheet and rub all over with the spice mixture. Flip the ribs bone side up and cover the entire baking sheet with aluminum foil, crimping the edges for a tight seal.
Bake the beef ribs for 3 hours on the lower oven rack, then remove the ribs from the oven, uncover the baking sheet (hang onto the foil), and carefully drain away any rendered fat. Flip the ribs meat side up and brush with half of the BBQ sauce.
Re-cover the ribs and bake for another hour, brushing on the remaining BBQ sauce halfway through, until the ribs are super tender and nearly falling off the bone (you can test by poking one with a pairing knife, it should slide right in with no resistance).
Remove the baking sheet from the oven, transfer the ribs to a cutting board, and rest for 5 to 10 minutes before slicing and serving.
Notes
- *You can remove the membrane or leave it on; it’s truly personal preference and the internet is divided on the topic. I usually choose to remove as I feel the rub penetrates better—to remove: slide a butter knife between the membrane and one of the bones at one end to loosen it. Once you have a corner lifted, pull it across the rack of ribs towards the other end. If there’s any residual membrane left or it tears while you’re peeling it, you can scrape it off with the knife or pull it off with pliers.
- TO MAKE IN A CROCKPOT: Cut the rack of ribs in half to fit inside your slow cooker. Coat with the spice rub and place inside the slow cooker. Cover with the barbecue sauce. Slow cook on low for 6 -7 hours or on high for 4 hours. If you like, transfer the ribs to a foil-lined baking sheet and place under the broiler for 1-3 minutes, until caramelized on top. For an optional sauce, strain the fat from the cooking liquid in the slow cooker, then spoon over the ribs before serving. (To strain, you can use a fat separator, let the sauce cool then skim the fat off of the top, or chill overnight and remove the fat that floats to the surface and solidifies.)
- TO STORE: Beef back ribs can be stored in an airtight container in the refrigerator for up to 4 days.
- TO REHEAT: To reheat, place ribs on a baking sheet and cover with foil. Bake at 350°F until heated through. (You can use the microwave, but I find the oven is much more reliable.)
- TO FREEZE: Place cooled ribs in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1(of 4)Calories: 524kcalCarbohydrates: 32gProtein: 57gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 186mgPotassium: 1.094mgFiber: 2gSugar: 24gVitamin A: 1.68IUVitamin C: 1mgCalcium: 74mgIron: 7mg
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Erin Clarke
Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!
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10 Comments
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Tried them today and the flavor was delicious. The meat was so tender it melted in my mouth. The one thing I changed in the recipe is that I double the amount of spices. That way I was able to rub the ribs fully and completely.
Reply
Yay! Thank you Leila!
Reply
Hi Erin,
You don’t mention taking off the silver skin from the back. What are your thoughts?
Also, what about bringing meat to room temperature?
Reply
Hi Elizabeth, It’s a matter of personal preference. I always remove for pork and usually remove for beef; some say it is worth it to remove because the rub can penetrate better; others say keeping it on helps keep the ribs moist, so it’s a bit of a toss up (for this recipe, either is fine).
I always like to start my meat at room temperature! This is low and slow so it’s not the end of the world if you forget, but I recommend it if time allows. Thanks so much!Reply
Thank you for the reply Erin. I also remove the silver skin from pork. I’ve never made this cut of meat before and didn’t know if it mattered. I was so nervous that they would flop. Well they did not! I didn’t bring the meat to room temp but I don’t think it mattered. They were the craziest looking ribs I’ve baked but low and slow was the perfect recipe. They turned out delicious and so easy!
Reply
Yay! So glad to hear, thank you Elizabeth!
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I seldom leave comments but these ribs were amazing. My husband said it was the best dinner he had in a long time. I doubled the rub ingredients and cut back on the salt and used a little crazy salt instead. I felt there was enough salt in the BBQ sauce. This recipe is definitely a keeper.
Reply
Makes me so happy to hear, thank you Maddie!
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I just made these tonight for my family and everyone just loved them. They were so tender and flavorful, and fell off the bone well. Absolutely restaurant quality!!!
Reply
Yay! Thank you Becca!
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