5 servings If you’re wondering whether the beef ribs in this recipe taste as good as they look, the answer is that they definitely do! —Heather Bates, Athens, Main.
“Easy oven baked BBQ beef ribs that are well-seasoned to the bone, slow-baked, tender, juicy, and fall off the bone perfection!”
For some reason, my sister and I are always assigned to prepare the beef ribs for family gatherings. Maybe it’s because we make really great oven-baked beef ribs. Since we don’t know what we’re doing, our oven-baked ribs have historically been hit or miss.
Here’s how the conversation would go. My sister calls me up:
Sister: For [insert any occasion], Mama wants you to make beef ribs.
Me: No she doesn’t. You are well aware of her request to create 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.
I’m not even at home, Shon, so please don’t bring those ribs over. (total lie).
Okay, I’ll just leave them by the door, sister. Byeee. Thank you so much (and she ends the call before I can answer)
Need delicious side dish ideas for these beef ribs?? Check them out here!
I think we used to hate making the beef ribs because we really didn’t have a tried and true recipe to work off of. LOL Gotta love that girl!
Yes, I have a second recipe for oven-baked beef ribs on my website, but I got sick of it. It was a little too saucy and time-consuming. Not to mention, after he ate them, it wasn’t doing the best job of making my husband perform the “pretend booty slap dance.” Which is what he does when I make something amazing.
I wanted an oven-baked beef rib recipe that was straightforward, straightforward, and consistently produced the best beef ribs. So I did what any girl would do and called my grandmother for a tried-and-true recipe to impress them!
Ms. Barbara never disappoints honey. When my husband and I visited her, she prepared oven-baked BBQ beef ribs for us (yes, she prepares a full spread for ANYONE who lets her know they are coming over). Like seriously. He gushed about how great they were and she is insanely sweet like that. I was determined to recreate my grandma’s ribs for him because I love it when my food makes my man happy.
Guess what? My husband preferred these oven-baked BBQ ribs over Grandma Barb’s! The only thing I changed was to increase the amount of spices in the rib spice rub recipe. I believe that this increased the flavor of the BBQ sauce and even helped to slightly tenderize them.
Since I only make this oven-baked beef rib recipe now, you might never prepare it any other way after giving it a try. My husband claims that I’m not permitted to try out other recipes because these beef ribs took him on a trip and he couldn’t stop eating them. He seriously almost ate the entire pan. They are everything I look for in a good oven-baked BBQ beef rib: juicy, fall-off-the-bone tender, well-seasoned, perfectly saucy, and sticky.
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 eat them one by one until you are completely full and leave the table. I may or may not have done that. In addition to sweet corn, steamed broccoli, garlic Texas toast, and cinnamon mashed sweet potatoes, I also served these oven-baked BBQ beef ribs with sweet iced tea.
Get the Recipe:Oven Baked BBQ Beef Ribs
- 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 12 teaspoons because we prefer our ribs to have a slight saltiness.)
- 1 teaspoon paprika
- 2 teaspoons oregano
- I only used a few tablespoons of Sweet Baby Rays, my favorite barbecue sauce.
- Rinse ribs and dry COMPLETELY with paper towels.
- If using, apply liquid smoke to the dry ribs and rub it in.
- Lightly coat ribs in olive oil.
- Seasoning should be combined, then liberally sprinkled over the front and back ribs. (You dont have to use all of seasoning mix).
- If more olive oil is required to help the spices be distributed evenly, add it as you massage the spices into the ribs.
- Put the ribs in a sizable ziplock bag or covered bowl and marinate for a minimum of two hours in the refrigerator.
- Preheat the oven to 250 F.
- Place the ribs in a single layer on a baking sheet covered with foil.
- To create a pouch for the ribs to cook in, place another sheet of foil on top. Make sure to tightly seal the foil’s edges so that steam won’t leak out.
- Bake on the middle rack of 3 1/2 -4 hours. Check on it at the 3 1/2 hour mark (mine only took 3 1/2 hours). Since the oven’s temperature is so low, you don’t need to worry about it taking longer to cook.
- Drain the extra fat once the ribs are cooked to your preference.
- Brush the ribs with desired amount of BBQ sauce.
- Broil on low until the sauce is sticky. (this wont take long so keep an eye on it).
- Serve hot and enjoy!!