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.
Equipment
- Baking Sheet
- Aluminum foil
- Cutting Board
- Mixing Bowl
- Whisk or spoon
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
Instructions
- Preheat the oven to 275°F (135°C). Line a baking sheet with aluminum foil.
- Remove the membrane from the bone side of the ribs if desired. Pat ribs dry.
- In a small bowl, mix together smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Rub the seasoning evenly over both sides of the ribs, pressing gently so it sticks.
- Wrap the ribs tightly in aluminum foil and place them bone-side up on the baking sheet.
- Bake for 3.5 to 4 hours until the meat is tender and the internal temperature is near 200°F.
- Remove ribs from the oven, discard foil, and drain excess fat from the pan.
- Brush the ribs with BBQ sauce, coating all sides well.
- Broil on high for 3–5 minutes until the sauce bubbles and caramelizes.
- 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.
Make it Whole30: Use a compliant BBQ sauce made without sweeteners or additives.