This easy Beef Ribs Recipe makes fall-off-the-bone ribs in the oven, with a low-and-slow bake at 275°F and a foil wrap that traps the moisture. A quick broil at the end adds beautiful color and caramelization, making this a simple way to enjoy amazing beef ribs without a smoker.
Beef Ribs Recipe at a Glance
- 🧄 Flavor & Texture: Rich, smoky, and savory beef ribs that are melt-in-your-mouth-tender with a sticky, caramelized BBQ sauce.
- 🛒 Main Ingredients: Beef back ribs, smoked salt, spices, molasses, and homemade BBQ sauce.
- ⏱️ Total Time: Approximately 3-4 hours of baking
- 🍴 Servings: 8
- 🥗 Dietary Info: High-protein, meat-based dish that can be made gluten-free with suitable sauce and seasonings.
- 🍚 Best Served With: Creamy mac and cheese, baked beans, coleslaw, or homemade cornbread.
- 🧊 Make Ahead?: Yes, bake the ribs a day ahead, refrigerate, then sauce and broil before serving.
- ❤️ Why You Will Love It: These juicy, tender BBQ beef ribs deliver incredible smoky flavor and a caramelized finish without needing a smoker!
Summarize and Save This Content On
I've made more ribs than I can count over the years, and this recipe definitely came together through some trial and error. I started with bottled barbecue sauce, then eventually made my own and adjusted the recipe as the racks at the store got thinner.
Pork ribs are still my usual go-to, like these slow cooker country-style ribs, but beef ribs surprised me with how tender and delicious they can be. They're just as welcome at a Sunday dinner as they are at a cookout, and I'll often double the recipe when I'm feeding a crowd.
If you like rib recipes, you will love my Texas-style smoked beef ribs and my air fryer short ribs!
Why This Recipe Works
- Lower temperature softens connective tissue: Baking the ribs at 275°F gives the connective tissue time to soften, making the meat tender and fall-apart delicious.
- The sauce goes on last: Adding the sauce near the end keeps the sugars from burning while still giving plenty of time for it to caramelize.
- Meat side is down to sit in the juices: Placing the ribs meat-side down lets them sit in their own juices as they bake, helping keep the meat moist and flavorful.
Jump to:
What Beef Ribs Should I Buy?
- Back ribs vs. short ribs: Beef back ribs come from along the rib roast and have most of the meat between the bones. Short ribs come from a different part of the animal and are meatier, thicker, and better suited to other cooking methods.
- What to look for: Choose racks with good meat coverage between the bones and avoid ribs that look overly trimmed or have very little meat left on top.
- How many to buy: This BBQ beef ribs recipe uses two racks and serves 8. If you're feeding a larger crowd, plan on an extra rack so everyone has plenty.
Ingredients
The key ingredients for this oven-baked beef ribs recipe are listed below. This includes ingredients for the spice rub and homemade sauce.
- Beef back ribs: Look for the long racks cut from along the rib roast. The recipe calls for two racks weighing about 5-6 pounds total.
- Smoked salt: Smoked salt adds extra depth, but regular salt works just fine if that's what you have on hand.
- Molasses: Use unsulphured molasses for a rich, balanced sauce without an overly bitter edge. Short on time? Swap the homemade sauce for your favorite bottled barbecue sauce. These molasses chicken thighs are a perfect example of how well it works in savory dishes!
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Coffee-crusted: Add 2 tablespoons ground coffee to the rub for a deeper flavor profile.
- Cajun: Swap the chili powder for 2 tablespoons Cajun seasoning. Most Cajun blends already contain salt, so keep that in mind when seasoning the ribs.
- Swap a different rub: Experiment with different blends of spices like this beef short rub or my homemade brisket rub.
- More smokiness: To increase the smoky flavors, add ¼-½ teaspoon liquid smoke to the ribs sauce.
- Tangier flavors: Stir in 2-4 tablespoons yellow or Dijon mustard to the sauce.
- Spicier sauce: Add 2-4 teaspoons minced chipotle in adobo, 2-4 teaspoons red pepper flakes, or 1-2 minced jalapeños to your BBQ sauce.
How to Cook Beef Ribs in the Oven
Preheat your oven to 275°F and line a baking sheet with foil before you get started on preparing and seasoning the beef ribs.
Step 1: Prepare the BBQ sauce. Whisk the sauce ingredients in a small mixing bowl and set it aside.
Step 2: Make the spice rub. Combine the spices in a separate bowl.
Step 3: Season the ribs. Generously sprinkle the spice mix on each side of the rib rack and gently massage it in.
Step 4: Wrap them in foil. Now you can wrap them in foil and fold it to create a pouch.
Step 5: Bake them. Place the beef rack ribs in the oven for 3-4 hours. When they're done, unwrap them.
Step 6: Broil with sauce. Spread the sauce on the meat side of the ribs and then place them back in the oven. Broil until the sauce is bubbly. When ready to serve them, slice and enjoy with cream cheese mac n cheese on the side!
Cook Time For Oven-Baked Beef Ribs
Beef ribs bake for 1½ to 4 hours at 275°F, depending on how thick the rack is. Thinner racks cook much faster than you might expect, so check early. They're ready when the bone starts to show, and the meat is fork-tender.
| Rib Cut | What to Look For | Bake time at 275F (foil wrapped) | Start Checking |
| Thin racks | About ¼ inch of meat over the bones; roughly 2-2½ lb per rack | 1 ½-2 hours | 1 ¼ hours |
| Average racks | About 2½-3 lb per rack; the size used in this recipe | 3-3 ½ hours | 2 ½ hours |
| Meaty racks | About ½ inch or more of meat over the bones; roughly 4-5 lb per rack | 3 ½-4 hours | 3 hours |
| Pre-cut back ribs | Individual bones lined up together rather than a full rack | Varies | 1 ¼ hours and then every 30 minutes |
How Do I Know When the Beef Ribs are Done?
Beef ribs are done when ½-1 inch of bone shows, the meat has pulled back from the bone, and a fork or probe slides into the meat easily. For an extra check, look for an internal temperature around 200-205F in the thickest part, but tenderness is the best indicator of doneness.
Expert Tips
- Drain the fat but save the juices: Carefully pour off the excess fat, but save the flavorful juices left in the foil to spoon over the ribs or use in the sauce.
- Don't skip resting: Let the ribs rest for 10-15 minutes before cutting into them so the meat can settle and stay juicy.
- Make them ahead: Bake the ribs completely the day before, then refrigerate. When you're ready to serve, add the sauce and broil until hot, caramelized, and lightly charred.
- Storing leftovers: Refrigerate cooled ribs in an airtight container for up to 3days, or freeze them for up to 3 months.
- Reheating the ribs: Place the ribs in a baking dish, add a splash of water or saved juices, and cover tightly. Reheat at 325F for about 20-30 minutes, then add more sauce and broil briefly to caramelize.
Looking for pork? These BBQ ribs in the oven, made with pork ribs, are the sister recipe to beef back ribs!
Serving Suggestions
- BBQ night: Pair the ribs with classic sides like baked beans, old-fashioned coleslaw, and homemade cornbread with buttermilk for a full barbecue-style meal.
- Game day: Serve the ribs alongside loaded potato wedges, air fryer pigs in a blanket, and a crunchy veggie tray for a spread that's easy to snack on.
- Leftover ribs: Shred any leftover meat and use it in sandwiches, tacos, nachos, or loaded baked potatoes the next day.
Beef Ribs Recipe FAQs
Yes, I recommend removing the tough membrane from the bone side before cooking. It can stay chewy even after the ribs are tender, and removing it lets the seasoning reach the meat better.
Ribs can be tough if they're undercooked or overcooked. The low-and-slow method gives the connective tissue time to break down, so use the tenderness checks rather than relying on time alone.
I don't recommend it for this recipe. The 275°F oven temperature gives the connective tissue time to soften without drying out the meat.
No, you can go straight from seasoning to the oven. You can marinate or brine the ribs if you like, but it isn't necessary for tender, flavorful ribs.
Beef Ribs Recipe
Ingredients
- 2 racks beef ribs about 5-6 pounds
Rib Rub
- 1 tablespoon ground cumin
- 2 tablespoons paprika
- 2 tablespoons garlic powder or granulated
- 2 tablespoons onion powder or granulated
- 1 tablespoon chili powder
- ¼ cup brown sugar packed
- 2 tablespoons smoked sea salt or sea salt
- 1 teaspoon pepper or cayenne pepper, more or less to taste
Quick Barbecue Sauce
- 1 ½ - 2 cups ketchup adjust amount to taste
- ⅓-½ cup molasses adjust amount to taste
- 2 tablespoons apple cider vinegar
- 1 tablespoon hot sauce
- salt to taste
- pepper or cayenne to taste
Optional to Add to BBQ Sauce
- ¼ -½ teaspoon liquid smoke
- 2-4 tablespoons yellow mustard or Dijon mustard
- 2-4 teaspoons garlic powder onion powder, or chili powder
- 2-4 tablespoons Worcestershire sauce
- 1-2 jalapeño chiles seeded, and minced
- 2-4 teaspoons chipotle chile in adobo minced
- 2-4 teaspoons crushed red pepper flakes
Instructions
Homemade Barbecue Sauce
- You can use store bought barbecue sauce to make this recipe and I did for a long time. Now I always try and use homemade and switch it up a little each time.
- Start by using 1 ½ cups ketchup, add the rest of the ingredients and taste. Whisk together all ingredients in a small bowl and decide if you want to add any of the options listed.
- I like starting with the 1 ½ cups of ketchup and if you add too much of anything you can always dilute the flavor by adding in the extra ¼ - ½ cup of ketchup.
- Taste as you go and decide the way you like it. The next time you make it you will know exactly the way you like it or you can keep trying something different.
Prep the Ribs
- Prep Pan: Prepare a large rimmed baking sheet with tinfoil and set aside. Tear 2 large pieces of tinfoil, large enough to totally wrap each rack of ribs, and set aside.
- Remove Membrane: We recommend that you remove the silver skin or skin like membrane on the underside or back of the ribs. This is the worst part about making ribs but well worth it. Be patient and try not to give up. Start in the middle of the rack and scrape along the bone with your finger or a knife. You are trying to lift that membrane or skin up. Slide your finger under the membrane and slowly try to tear it off the entire rack. You may need to use a piece of paper towel to get a good grip. Hold your ribs down while you pull the membrane across the back of the entire rack of ribs. You can ask your butcher to do this when you purchase the ribs. It is not necessary but the ribs will taste better. Rinse and dry ribs completely with paper towel after removing each membrane.
- Preheat: Preheat your oven to 275 degrees.
- Make Rub: In a small bowl combine cumin, paprika, chili powder, garlic, onion, salt, pepper and brown sugar. Mix well and set aside. Apply the spice mixture all over your beef rib racks, top and bottom. Use all of it and massage the mixture into the ribs.
Bake Ribs
- Place each rack on top of each piece of tinfoil and wrap them up.
- Place the ribs with the bony side up or the meaty side down and fold the top and sides over so the ribs are totally sealed inside.
- Do not pile your ribs on top of each other. Put the ribs into the oven, on the middle rack, for between 3 and 4 hours.
- After 3 or 4 hours, take the ribs out of the oven open up one pouch. Be careful, hot steam will pour out of the tinfoil when you open it.
- We find that our ribs are finished at just over 3 ¼ hours. The ribs are done when you can see more of the bone then when you put it in. The meat will shrink. Using a fork check the meat to make sure it is fall off the bone tender. If they are not ready just reseal the pouch and bake for a little longer. I would check again after 15 minutes.
- Once ribs are cooked, remove from oven and set oven to broil.
Broil Ribs
- Remove tinfoil from each rack of ribs and place on your tinfoil lined baking sheet bony side down or meaty side up this time.
- Totally cover top of ribs with your barbecue sauce.
- When the broiler is hot, place your ribs under the broiler on the middle rack until barbecue sauce starts to bubble all over. Little brown or black dots may appear. This is good, do not worry. Remove ribs from oven and you now have two options.
- You can serve the ribs at this point or put more sauce all over the ribs and broil some more. Wait for the sauce to bubble all over again and then serve. I always do it twice.
- Watch the ribs when they are broiling. They can and will burn quickly.
- Cut up the ribs, using a large knife, before serving, if required. Enjoy!
Video
Notes
- Check for doneness when ½-1 inch of bone is showing, the meat has pulled back from the bones, and a fork or probe slides into the meat easily.
- Carefully drain off the excess fat, but save the flavorful juices from the foil to spoon over the ribs or stir into the sauce.
- Beef ribs can be tough if they're undercooked or overcooked. Cook them low and slow to give the connective tissue time to break down, and use the tenderness checks rather than time alone to know when they're done.
Melanie Austin says
Fantastic! Cooked perfectly after 3.5 hours! Absolutely will make again!
Karin and Ken says
You just made my day. All the best. Karin
Karla says
The best ribs I’ve ever eaten Thx for sharing this WE LOVE IT ❤️
Karin and Ken says
Our favorite recipe too! All the best. Karin
kath says
Can/should I brine the ribs ahead of time and if yes, with anything more than salt and overnight?
Karin and Ken says
I never ever brine my ribs. I find slow cooking makes them so tender. Honestly it is up to you if you want to or not. All the best. Karin
Holly says
I made the rub, wrapped, and popped them in the oven. After a bit I left for a meeting. I got home late so I didn't finish them in the oven or grill and didn't even put on BBQ sauce. They were SO good with only the rub! I did only use half of it and it was plenty. I liked that the seasoning wasn't too spicy, sweet or any strong individual flavor-the spices blended nicely. The leftover rub I intend to use on hamburgers.
Karin and Ken says
I’m glad you enjoyed this recipe. Thank you for the suggestion. I’m going to use that rub on hamburgers myself. I bet it will be delicious! All the best. Karin
RockinRic says
I just made your recipe tonight and it was the best rack of beef ribs I’d ever had. For personal taste I did leave out the garlic powder and onion powder as I can’t eat those spices so I sub real crushed garlic and purée onion into the rub and it worked out well. I did use my favourite bbq sauce rather than making my own only because I had some in the fridge. Very tasty and I still have three very large ribs left over for a treat tomorrow, I’m sure they will be just as tasty cold. I did serve them with a fresh berry salad ( strawberry, raspberry and blackberry ) and some fresh tomato slices with some feta cheese on top. It turned out to be a very tasty meal. Thanks for the recipe it will be my go to for beef ribs, even though it does take several hours to cook.
Karin and Ken says
I’m so glad you enjoyed them! You made my day. All the best. Karin
Nora says
Absolutely delighted with the result. Loved your recipe and will definitely make again. Thanks for sharing.
Karin and Ken says
As always you’re most welcome. I try my best. Thank you for letting me know. All the best. Karin
Lorene Desjarlais says
Oh My Sun and Stars!!!
This recipe and methodology is brilliant! You explain everything, so there's no need to waste time chasing answers on the internet. I really appreciate that!
The rack that I made is less than 1 kg, so cooking times were adjusted, but the spice rub is a multi-tasker. (I like those.)
I did change it up a bit by slathering the ribs with mustard and then applying the rub, but stayed true to the rest.
I used a bottled b.b.q. sauce, but jazzed it up (per your option recommendations) with liquid smoke, garlic and onion powder, Lea and Perrins, and chipotles in adobo. (I always put them in the small bowl of my food processor and whazz them up-you get a more consistent product).
I call them "Flintstone Ribs" and they make my whole heart smile! Thank you so much!
Karin and Ken says
As always you’re most welcome I try my best. I’m so glad you enjoyed our flintstone ribs. I love that name! Thank you for all your kind words You made my day! All the best. Karin
Dannie says
Do I put the wrapped ribs on a pan into the oven or just directly onto the rack themselves? Thanks in advance!
Karin and Ken says
No problem. Always put wrapped ribs on a rimmed baking sheet in case they leak and you end up with a sticky mess. I know because I’ve done it. Hope you enjoy these ribs as much as we do. All the best. Karin
George says
Love this recipe My ribs were exactly 90 minutes and perfect Everyone ate it all up and wished for more Maybe next time I’ll make more! Thanks bunches for another dinner for us keep up the good work.
Karin and Ken says
Glad you all enjoyed them! We love this recipe too. Thank you for taking the time to let me know. Racks of beef ribs are so thin now, they’re hard to find with lots of meat! So frustrating! But 90 minutes sounds about right for me too. Hopefully you find some other recipes on this site that you enjoy just as much. All the best. Karin
david says
Cooked for 90 minutes and they were perfect. Thx for sharing
Karin and Ken says
You’re most welcome! I’m glad to hear you enjoyed the recipe too! It’s a personal favorite! All the best. Karin
George says
BEST RIBS EVER. THX KD 90 minutes every time.
Karin and Ken says
Thank you! I’m glad you enjoyed them. We love this recipe too! All the best. Karin
gidget says
Best ribs I ever ate. Thank you for this recipe.
Karin and Ken says
As always you’re most welcome! Hopefully you enjoy some other recipes on this site just as much! All the best. Karin
Sheila says
We added extra crushed red pepper flakes otherwise followed recipe exactly. EXCELLENT RIBS. Thank you Divas
Karin and Ken says
As always you’re most welcome! We try our best. Thank you for taking the time to comment. All the best. Karin
LoriGreyBear says
Thanks you so much i have never ever tried making ribs. Your recipe was spot on. My family loved them as best ribs in town. Really I will be saving this recipe and all your little tips for the best ever ribs.
Karin and Ken says
As always you’re most welcome! I’m so glad you’re happy with your results! Thank you for taking the time to comment and let me know! You made my day! Hopefully you find some other recipes on this site that you enjoy just as much! All the best. Karin
Gregory says
We loved these ribs. Recipe is exceptional. I’ll be definitely making them again
Karin and Ken says
Thank you for letting me know I am so happy to hear it. We love this recipe too. All the best. Karin
Debbie says
I have never ever posted a comment on a recipe before, however these ribs are by far the best we've ever had or prepared! We both have just recovered from 3 weeks of Covid so I did add the cayenne vs. black pepper and can honestly say we are so grateful our sense of taste and smell has returned. Words simply are inadequate to describe how delicious the ribs turned out and I wanted to thank you for posting. Also the first time I've removed the membrane from the ribs and it made all the difference. Thank you Thank you Thank you!!
Karin and Ken says
You most certainly made my day. I can’t thank you enough for taking the time to let me know you loved these ribs. I’m glad your health issues have passed and you were able to enjoy them! Hopefully you find some other recipes on this site that you enjoy just as much! Take care and all the best. Karin
gary says
Best ribs I ever had. Thank you for this excellent recipe will definitely make again.
Karin and Ken says
Thank you for taking the time to let me know. You made my day! All the best. Karin
Janet says
THE BEST RIBS I EVER HAD !!!!! Thank you
Karin and Ken says
You're most welcome! I totally agree with you. We all love these ribs too! All the best. Karin
gabby says
Excellent recipe. Thank you for sharing.
Karin and Ken says
As always you're most welcome!. This recipe is a longtime favorite. Glad you enjoyed it too! I can't thank you enough for taking the time to let me know. All the best. Karin
Randi Weidenfeld says
These ribs came out so great. I will definitely be making them again. I used Sweet Bay Rays as my sauce. I only baked them for 3 hours and they can be out so tender but still stayed on the bone. My husband likes the meat too be on the bone. I want sure if you bake them with the meat side up or down. It didn't say. So I did them meat side down. This kept the meat in the juices. They were great so I guess it was right. Let me know. Thank you for sharing your recipe.
Karin and Ken says
Meat side down is correct and I'm so glad you enjoyed these ribs! I can't thank you enough for taking the time to let me know. Sweet Baby Rays would have tasted great too! Hopefully you find some other recipes on this site that you enjoy just as much! All the best. Karin
jayson says
Best ribs ever Thx for sharing recipe I keep making them
Karin and Ken says
I'm so glad to hear you enjoy these ribs. They're a favorite around here too. All the best. Karin
Arlea-Marie says
Hello there. : )
I havent tried this recipe; i was just cruisin some beef rib recipe sites lookin to see if i could be enlightened to something new. I usually bbq mine and WILL try this (including all the optional recipes) but i just had to say, i like the cut of your jib. : )
Take care of yourself and yours.
Karin and Ken says
Well I can't thank you enough for the complement! I am grateful to have you with me on my food journey! Please let me know what you think of these ribs if you try them. I LOVE them. Take care of you and be well. Karin
Dan says
Hello from Geneva Switzerland 🇨🇭 thanks for the recipe!
Karin and Ken says
As always you are most welcome! Thank you for taking the time to let me know you enjoyed these ribs! Hopefully you find some other recipes on this site that you enjoy just as much! Take care. Karin
wendy says
Never before left a comment, you're my first. I'm an avid cook who generally prides myself on enjoyable meals for my family. My very critical son LOVED this recipe. I added many of the options to the sauce as we like a lot of flavor. My husband even suggested I let you know how much we all loved this recipe!
Karin and Ken says
I can't thank you enough for your kind words! You honestly made my day! Hopefully you find some other recipes on this site that you enjoy just as much. All the best to you and your family. Karin
Derek says
Best beef ribs I ever had. Thanks
Karin and Ken says
I am so glad to hear you enjoy this recipe as much as we do! All the best. Karin
Desiree Robinson says
This turned out great! Your instructions were very helpful, as this was my very first time trying to make ribs. The meat was very tender and fell off the bone. I only had one rack of ribs and I used probably about a third of the dry rub mixture, but it was still full of flavor. I used Primal Kitchen's unsweetened BBQ sauce and broiled it twice. I really enjoyed the gravy!! Made pan fried sweet potato fries as my side.
Karin and Ken says
Glad to hear it. I LOVE this recipe and I can’t thank you enough for taking the time to let me know! Hopefully you find some other recipes on this site that you enjoy just as much! All the best. Karin
Dee says
Excellent recipe. I have used it several times now and they're perfect every time. Thx KD
Karin and Ken says
As always you are most welcome. We can't get enough of this recipe ourselves. Glad you're enjoying it too! Take care, Karin
Helen says
To remove the membrane, you can just use towel paper to pull it off, this way it wont slip away between your fingers
Karin and Ken says
You are so right! Such a simple trick too. Thank you for taking the time to comment! Take care and be well. Karin
Ev says
Is the oven temperature in Celcius?
Karin and Ken says
Fahrenheit! Enjoy. This recipe is delicious! All the best. Karin
Karen Kervin says
Amazing! We made this with just the dry seasoning and no sauce. We cooked the ribs for 3 hrs, 15 min then broiled for 10 minutes. Melts in your mouth!
Karin and Ken says
So happy to hear you enjoyed them as much as we do! I can’t thank you enough for taking the time to let me know! Take care and all the best. Karin
Candy says
OMG.....best recipe EVER! It was my first time making them, and they turned out absolutely amazing! Husband and all 4 kids (ages 7-17) loved them! Thank you so much!!!
Karin and Ken says
As always you are most welcome! Glad to hear you will make the recipe again! You truly made my day! Hopefully you find some other recipes on this site that you enjoy just as much! Take care and all the best. Karin
Tom Schlesser says
Sounds like great taste. Making some now.
would have preferred a straightforward recipe. Don’t need to know about husband son or butcher, just ingredients and directions.
Karin and Ken says
I apologize for the writing on the post. There is a big button at the top that can take you directly down to where the recipe is located. I am asked so many questions and find it easier to include all of the requested information inside the post rather than answering the same questions over and over. I apologize if the information offends you. Regardless, these ribs are delicious and I hope you enjoy them as much as we do. All the best. Karin
Americanandtheirmeasurements says
I forgot that this is an American page. I cooked my in Celsius. Guess what?
Karin and Ken says
We’re all wondering! Please let us know! Take care and be well. Karin
Fatmatta Wurie says
I tried this recipe twice, and for me, it is a keeper. I reduced the salt, though, as I am on a low sodium diet. You made the recipe so easy. Thank u very much.
Karin and Ken says
I’m so glad to hear you enjoyed this recipe! Thank you for taking the time to let me know! Hopefully you find some other recipes on this site that you enjoy just as much! Take care and all the best. Karin
Crystal says
Hello Karon & Ken!
I am trying your recipe for the Memorial Day holiday weekend. I’ve never cooked beef ribs before, but this sounds like a winner. I’m excited and hopefully this will be another hit with the family! I’ll keep you posted & thank you for this recipe.
Karin and Ken says
As always you are most welcome. We try our best. These ribs are a favorite around here and I hope you enjoy them just as much as we do! I can't wait to hear what you think. Happy Memorial Day in advance. All the best. Karin
Aisha says
Hi!
Approximately how long would you broil them for? ~5 mins, ~10, ~30? Very excited to try this tonight!
Thank you!
Karin and Ken says
I am so excited for you to try these ribs tonight. Please let me know what you think of them I would love to hear! That being said coat the ribs in a good layer of barbecue sauce. Place them under the broiler and you will notice that after a few minutes the barbecue sauce starts to get little bubbles all over it. Rotate your pan as necessary. You are trying to get those bubbles all over the surface of your ribs without burning or them turning black. I keep my ribs on the second slot Or level below the broiler. It takes a little longer but it is worth it. Once you see lots of those little bubbles you have the option of removing your ribs from the oven and serving them or brushing on another layer of barbecue sauce. I always brush on another layer of barbecue sauce and wait for it to bubble or caramelize too. So good in my opinion. I hope I have answered your question and I can’t wait to hear how they turned out! Take care and be well. Karin
Fred says
It was great! I was really not sure if this recipe will work out - all my friends said that short ribs can't be done like this - still tried it and the results were amazing. Added soy sauce, honey, sesame seeds, and sirrchacha to the glazing - a feast!
Karin and Ken says
I can’t thank you enough for taking the time to let me know! I am going to try that myself. I bet it will be delicious!! Thank you again. Hopefully you find some other recipes on this site that you enjoy just as much! Take care and all the best. Karin
Rachel says
The ribs I have are already cut apart. Is that ok?
Karin and Ken says
Most definitely! Try and line them up beside each other inside the foil as best you can. Reduce cook time and check that more bone is showing at 75 minutes and every 30 minutes after. Once you see 1/2 to an inch of bone they’re done. You won’t be disappointed. Take care and enjoy your day! Karin
Dallas says
Broil doesn't work on my oven, would the BBQ suffice for the same outcome?
Karin and Ken says
It definitely will! Once ribs are cooked just place them on your barbecue covered in sauce until the sauce bubbles up. Won’t take long at all. Remove ribs from BBQ or Add more sauce and wait for it to bubble up all over again. Remove from your BBQ and eat! Hopefully you enjoy them as much as we do! All the best. Karin
Anonymous says
Impossible to find Rack of beef ribs with half inch depth of meat on the bone. Maybe quarter inch. Pack of Ribs still weighs 4.6 lbs total with two racks per pack. At 250 degrees for 3 hours spice rub burns too long in oven. I have adjusted cook time to two hours and boy are they good and perfect. Wish we could find large very meaty ribs. They are so puny these days.
Karin and Ken says
You are so right! Meaty ribs are definitely difficult but not impossible to find. I am grateful for you taking the time to comment so I can share your experience with everyone! Together we will all become better in the kitchen! Take care and enjoy your day! Karin
Nerissa says
Absolutely the best beef ribs recipe I’ve tried. Husbands and small kids loved it. Saving this one for sure. it works just as well with less bbq sauce if you don’t want to mask the beef flavour.
Karin and Ken says
Well thank you for saying that! You just made my day! We love these ribs too and I am glad you and your family agree! Hopefully you find some other recipes on this site that you enjoy just as much. Take care and all the best! Karin
Karen M Tucker says
I was so excited & reading so fast I didn't individually wrap mine & they've been cooking for about an hour. Will that make a huge difference?
Karin and Ken says
You have each rack wrapped? Shouldn’t make much of a difference at all! I wouldn’t worry about it. I have cooked entire racks many times and only wrap in smaller portions because the hot ribs are easier to work with in smaller portions. Hope this helps. Please let me know what you think of the ribs after you try them. I would love to hear how they work out for you! All the best. Karin
Sherry says
Can they go in a crock pot?
Karin and Ken says
To be honest I haven’t had much success with this recipe in the crockpot. I wish I had better news! I do hope you will still consider giving this recipe a try! Take care and all the best. Karin
Sandi says
Definitely the oven is best for this.
Karin and Ken says
You are so right! I really hope you give this recipe a try! We love these ribs and I can’t wait to hear what you think of them! Take care and all the best! Karin
Darryl says
This is the first time I’m cooking beef ribs for my wife she doesn’t eat pork. Can I marinate these with your seasoning? If so how long? In or out of refrigerator? And do I let them come to room temperature? Also what temperature in a convection oven.
Thanks
Karin and Ken says
If you want to marinate the ribs you could do it overnight. Press all of the rub all over the ribs, cover in plastic wrap and put them in the fridge. I have to tell you that I never do. These ribs are cooked slowly and just don’t need it in my opinion. Do your best to get the silver skin or membrane off the underside of the ribs so the flavors can go right through the meat. As for your convection oven. Cooking times are sometimes difficult because some beef ribs have more meat on them than others but I would suggest checking your ribs at about 2 hours and 30 minutes. Once you start seeing more bone sticking out of the meat, all the way up the rack, you will know that they are done! Hope this helps. Please let me know what you think of this recipe after you try it. I would love to hear! Best of luck. Karin
Michele says
Can I mix boneless beef with beef ribs husband doesn't like the bones what about cooking time. Thanku
Karin and Ken says
In my opinion the problem you are going to have is cooking time, just like you said. The boneless meat will cook so much quicker. I would grab him a thick small roast. You will be more likely to have success with it. I would leave it in to cook with the ribs at the low temperature. Once the temperature increases I would watch the roast or with a meat thermometer check it to see if it is done to his liking. It’s hard to be specific with cooking time without knowing the exact size of the roast or how he likes it cooked, rare, medium or you get the idea. I wish I could be of more help. Please let me know how it goes if you decide to try it. I would love to hear. Take care and be well. Karin
Selim says
Hi Karin,
Thank you so much for sharing. I already made it 5 or 6 time. This are the best ribs i ever eat. They are now in the over, about 2 hours they are ready.
Thank you so much
Greets Selim
From Holland
Karin and Ken says
You are most welcome! I can’t thank you enough for taking time out of your day to let me know how much you are enjoying this recipe! I’m so happy you made my day! Hopefully you find some other recipes on this site that you enjoy just as much! Take care and all the best to you in Holland! Such a beautiful country! Karin
Susan Early says
Hi Karen!!
I’m making these tomorrow for my awesome boyfriend of 8 years. He LOVES beef ribs. The only thing is, I am using beef chuck ribs that are already cut. I’m crossing my fingers that it turns out right and that the cooking time is the same!!
Karin and Ken says
They will turn out the same. When you are putting them inside the tinfoil make sure to line them up together, top side facing down. My son used to say the ribs were smiling when he was looking at them from the side! It’s ok if they are touching or leaning up on each other inside the tinfoil. Make sure you coat all sides of each rib with the spice mixture as best you can. You will do just fine! If you have any other questions just let me know. Take care and all the best. Karin
Alexander M. Campbell says
Hi.
I loosely followed your rub/ marinade. Instead of the BBQ sauce I added Scotch whiskey and a splash of Lee & Perrins plus a little extra virgin olive oil. OMG.
I'm a Brit, new to American eating. I have to say that this is the first time I have tried beef ribs. They were absolutely bloody delicious. Maybe I will marinade them longer in the Scotch !!!!
Karin and Ken says
I am so glad to hear you enjoyed them! What a great adjustment. I might just have to try that myself! I can’t thank you enough for letting me know how you made them. Hopefully you find some other recipes on this site that you enjoy just as much! Take care and enjoy the rest of your day! Karin
Sarah says
For 2 racks of pork back ribs, would you use the same cook time and temperature as these beef ribs?
Karin and Ken says
I have a similar recipe that I use for pork ribs! Here is the link. https://kitchendivas.com/ultimate-oven-barbecued-ribs/ I cook the pork ribs at 300 degrees. Check them at about 2 hours to see if the meat is starting to shrink away from the ends of the bone. You may need up to 30 minutes longer. Have a look at the other recipe if you have a moment. I think you will be glad you did! Both recipes are favorites around here. Please let me know what you think after you try it if you don’t mind. I would love to hear what you think! Take care and all the best. Karin
Eric Priddle says
Would you use the same cook time for 1/2 rack of beef rims or would they be over cooked. I do pork back ribs with a bake time of 2.5 hours at 250 degrees tightly wrapped in foil. I don't want my beef ribs to dry out. Thank you Eric
Karin and Ken says
I would definitely use approximately the same cook time. For a half a rack I would check the rack at about 2 1/2 hours. The issue is it will depend on how much meat is on your rack. When you check them if a 1/2 inch or more of bone is showing they are done and ready to broil with sauce on them. I apologize for not being able to be exact but I have had to cook beef rib racks for four hours just to see some bone and they were so tender and not dry at all. There is nothing worse than dry rib meat! Please, if you have a moment, let me know how it goes. I LOVE this recipe and hope you do too! All the best. Karin
Don says
Absolutely the best beef ribs I have ever prepared. Taking the silver skin off definitely enhances the flavor (no weird taste). Thanks
Karin and Ken says
You are most welcome! Thank you for letting me know that you enjoyed these ribs! Sometimes getting that skin off is so frustrating but I agree with you, so worth it! Hopefully you find some other recipes on our site that you enjoy just as much! Take care and all the best. Karin
Isa says
I bought two racks at Costco yesterday. Prime so I don't want to mess it up. So... couldn't sleep thinking about the prep. Finally this morning I came across your site. Wow! Exactly what I was looking for. I will keep you posted. I will bake in convection.
Karin and Ken says
We absolutely LOVE this recipe and hope you do too! I can’t wait to hear what you think! Be patient with the ribs and take care. Karin
Isa says
The ribs were a hit. Thanks for providing the detailed recipe. Ours were juicy, crispy and will definitely use your recipe again. I'm thinking of getting a beef brisket next. I'll be checking your site for that. We served with homemade potato salad and homemade coleslaw. Perfecto, thank you!
Karin and Ken says
Thank you so much for getting back to me! I always wonder how things go when people try our recipes. You made my day! So glad you enjoyed them! Sounds like you served great sides with the ribs too! Now I wish I was eating them today! Take care and all the best. Karin
tracy says
Your recipes for these ribs were amazing thank so much ?
Karin and Ken says
You are welcome! I love this recipe! I’m so glad you did too! You made my day! Thanks for taking the time to let me know! All the best to you! Take care. Karin
Aimee says
I am sure I won't hear from you right away but I thought I'd throw out my questions anyway. I am making beef ribs for the first time and could not find how many pounds the two racks you list as ingredients should be. I bought one 4.6 lb rack and figure maybe this is equal to two smaller racks? I was not really sure how to gauge per pound baking times. The other question I had was about temperature. Some recipes call for 250 and others go all the way up to 350 with the same about of cooking time listed (usually 3 to 4 hours). I guess this is why I am worried about how many pounds we are talking about in your recipe. I don't want to over or under cook the beef. Thank you in advance for your reply... I am crossing my fingers I don't do this wrong!
Karin and Ken says
Most racks of beef ribs weigh between 4 and 5 pounds so you have a good sized rack. Do your best to get the silver skin on the under side of the ribs off. Do your best. The ribs will taste better. It is work but you will be glad you did it while you are eating them! Follow this recipe to the letter and you will love these ribs. I have never met anyone that didn’t. Make the entire rack in one or two pieces. It won’t matter. You will likely end up with extra rub mixture. You can either cut the recipe in half or save the extra rub mixture for another use. Seriously. You will be fine. You can do it. Do not adjust anything at all in the recipe. Just pretend you have two racks and instead do everything once, not twice! As for overcooking. When you look at your ribs notice how the meat goes to the end of the bone. Look at my photo. Notice how far the meat is from the end of the bone. That is what you want to watch for. The ribs are done at that point. Does that make sense? I hope I have helped you at least a little. Don’t stress. Your ribs will taste great. Well we love them! I can’t wait to hear what you think of them. If you have a moment please let me know what you think of the final result. I can’t wait to hear! All the best. Karin
Amanda says
I’m making ribs for the first time and I came across your recipe. Can’t wait to see how it turns out! #excited
Karin and Ken says
We love this recipe! Please let us know what you think if you try it! I would love to hear! Take care and enjoy! All the best. Karin
Barb says
This will be my first time making ribs, i liked your recipe because its detailed and easy. Will see how it goes 🙂
Karin and Ken says
Be patient and do your best to get the thin layer of “skin” on the underside of the ribs off. We think this recipe is delicious and would love to hear what you think after you give it a try! All the best in the new year. Take care. Karin
Dee says
These ribs are amazing. Loved your instructions and am grateful for your detail. Thx for sharing
Karin and Ken says
As always you are most welcome! I can't thank you enough for taking the time to comment and let me know. You made my day. Take care and all the best. Karin
Frank from Canada says
The recipe is awesome and the ribs turned out great thanks for this it's a keeper for sure 🙂
Karin and Ken says
So happy you enjoyed the ribs! They are a favorite around here! Thank you for taking the time to let me know! Take care and all the best. Karin
Lori K says
I was searching all over for a good recipe, something with great flavor and I stumbled on yours! I absolutely love it, and it was so easy! Thanks for posting!
Karin and Ken says
You are welcome! So glad to hear you enjoyed them. We think they are delicious too! You made my day. Thanks for taking a moment to let me know! Take care and all the best. Karin
Linda says
I have my ribs seasoned and letting them marinade for at least 30 minutes then I will bake them.
Karin and Ken says
Awesome! Please let me know how it goes! Or went! Sorry for not getting back to you sooner. Just had knee surgery. Thank goodness for pain medication! Take care. Talk soon. Karin
GMa says
Great recipe! My husband loves them. Thanks for such a easy and great recipe.
Karin and Ken says
As always you're most welcome! We wish we could eat them way more frequently than we do! Glad you agree! I can't thank you enough for taking the time to let me know! All the best. Karin
Wilton Allen says
I like your presentation and recipe. It's straightforward, detailed and I think I can do it. Thanks......I'll let you know how it goes, maybe I won't screw it up too bad.
Karin and Ken says
You can do it! These ribs are delicious! They will turn out! Please let me know how it goes for you! You can never stop trying! Take care and all the best. Karin
Kim says
I have just tried this recipe & used the homemade rub & sauce -so delicious! This has just become our favourite way to cook ribs!!
Karin and Ken says
That is great! I can't thank you enough for taking the time to let me know! you made my day! Hopefully you find some other recipes on this site that you enjoy just as much! Be well. Karin