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Tender oven-baked beef back ribs with barbecue glaze on a white plate, placed on a clean kitchen counter with natural light
Chef Ava

Oven-Baked Beef Back Ribs

These oven-baked beef back ribs come out perfectly tender with a rich smoky flavor, thanks to a simple dry rub and low-and-slow cooking method. No smoker needed — just your oven and a bit of patience for fall-off-the-bone results.
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Prep Time 15 minutes
Cook Time 4 hours
Resting Time 10 minutes
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American BBQ
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Dry Rub
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
Ribs
  • 4 pounds beef back ribs well-marbled
  • 0.5 cup BBQ sauce your favorite

Equipment

  • Baking Sheet
  • Aluminum foil
  • Cutting Board
  • Mixing Bowl
  • Whisk or spoon

Method
 

  1. Preheat the oven to 275°F (135°C). Line a baking sheet with aluminum foil.
  2. Remove the membrane from the bone side of the ribs if desired. Pat ribs dry.
  3. In a small bowl, mix together smoked paprika, garlic powder, onion powder, salt, and black pepper.
  4. Rub the seasoning evenly over both sides of the ribs, pressing gently so it sticks.
  5. Wrap the ribs tightly in aluminum foil and place them bone-side up on the baking sheet.
  6. Bake for 3.5 to 4 hours until the meat is tender and the internal temperature is near 200°F.
  7. Remove ribs from the oven, discard foil, and drain excess fat from the pan.
  8. Brush the ribs with BBQ sauce, coating all sides well.
  9. Broil on high for 3–5 minutes until the sauce bubbles and caramelizes.
  10. Let the ribs rest for 10 minutes before slicing and serving.

Notes

Make it Keto: Use a sugar-free BBQ sauce.
Make it Whole30: Use a compliant BBQ sauce made without sweeteners or additives.