The Best Oven Baked Beef Ribs recipe shows you how to cook beef ribs that are tender, fall right off the bone, seasoned and slow baked in your oven at 275!
Beef Ribs
I truthfully wish I could make these ribs more often than I do and in my opinion, making beef ribs in oven is the best way to cook them!
I always loved pork ribs and years ago decided to give beef ribs a try. After some fine tuning we came up with this beef ribs recipe for the best oven baked beef ribs and now it is definitely a family favorite!
I get so many requests to make these beef ribs. Now I am going to show you how to cook beef ribs inside your own home.
Truth be told I wish I could make these beef ribs all of the time but now we just make them on special occasions. You can't eat them every day, can you?
I have to get that thought out of my mind because if it was up to my son and husband we would eat beef ribs every day! You'll see what I mean once you try them for yourself.
Beef Ribs Recipe
This beef ribs recipe isn't just good. It is simply AMAZING.
We have tried cooking beef ribs in so many ways and at so many oven temperatures over the years. We have decided that cooking beef ribs in the oven at 275 degrees is best.
In our opinion, it's the only way to go.
A long and slow cook is exactly what beef ribs need to be amazing and you can easily accomplish this inside your oven! You'll be shocked when you see how easy it really is.
We will show you how to cook beef ribs in the oven so they become melt in your mouth, fall off the bone, full of flavor and oh so tender. Every time you make them.
Just thinking about these beef ribs makes me want to make them.
This will happen to you too once you have tried them. I know I keep saying it but these beef ribs are just that good.
Beef Ribs in Oven
These Oven Baked Beef Ribs are so tender and flavorful you will not be disappointed! As I mentioned, we achieve this by cooking beef ribs in the oven at 275 degrees.
This beef ribs recipe is a definite keeper. I know I keep saying that but it's true.
If you can handle some heat use cayenne pepper otherwise stick with regular pepper, I always do!
I just can't tolerate heat anymore and neither can my husband unfortunately.
My son is the only one who can handle heat in food in our family!
The most difficult part of this recipe is getting the silver skin, or skin like membrane, off the back of the ribs. I always try and see if the butcher will do it and you should too!
A close friend of mine never knew that this membrane existed and has been making beef ribs for years without removing it.
She could not believe the difference in flavor and taste once this thick silver skin is removed and you won't either. Removing the membrane is definitely worth all of the effort.
Once you do that you will be surprised at how simple the rest of this mouthwatering recipe really is!
Also, you have a choice regarding the barbecue sauce. You can make your own or buy your favorite brand.
To be honest I used to always buy a bottle.
It saves time and I have a favorite I have been using for years.
These days though I find myself making homemade barbecue sauce. Especially when I am making these beef ribs.
Below, I have included a quick, basic barbecue sauce recipe with all of the options we have included over the years for you to pick from.
Don't be afraid to take a chance and add some extra options to create a barbecue sauce that is perfect for you and your family.
The choice of course is up to you!
However, both store bought and homemade barbecue sauce will work and work well broiled on these beef ribs baked right inside your own oven.
Other Rib Recipes to Try
As some of you know we are a family of rib lovers and we just love making and eating ribs, including pork ribs as well. We get asked regularly to make our Ultimate Oven Barbecued Ribs and Simple Sweet and Sour Spareribs recipe at gatherings of all kinds!
You might want to have a look at these rib recipes as well because you never know when you will find a keeper!
Ingredients for Best Oven Baked Beef Ribs
- 2 racks beef ribs
Dry Rub for Beef Ribs in Oven
- cumin
- paprika
- garlic
- onion
- chili powder
- brown sugar
- smoked sea salt or sea salt
- cayenne pepper or pepper
Sweet and Spicy Barbeque Sauce
Yes, you can use store bought barbecue sauce to make this or any recipe. I used to use it all the time. Now, if I have time I always try and make homemade.
This simple, sweet and spicy barbecue sauce recipe is a definite keeper too, not only because the recipe works great on these ribs, but because it works well with so many foods.
This is a better than store bought barbecue sauce.
I love being in control of the taste and every flavor that is added to my own barbecue sauce. Don't you? When you have the time?
This sweet and spicy barbecue sauce recipe takes minutes to prepare and makes about 2 cups total which is perfect for this recipe.
The barbecue sauce will last in your fridge for up to 3 days in an airtight container.
Start by using 1 ½ cups ketchup, add the rest of the ingredients and see if you think it needs more.
Quick Barbecue Sauce
- 1 ½ - 2 cups ketchup
- ⅓ - ½ cup molasses
- 2 tablespoons cider vinegar
- 1 tablespoon hot sauce
- salt to taste
- pepper or cayenne to taste
Whisk together all ingredients in a bowl and decide if you want to add any of the options listed below. The first time you make this easy barbecue sauce recipe I encourage you to make the basic recipe first.
Taste as you go and add ingredients that interest you or you have on hand. Try a little and add some more if needed.
The next time you make the barbecue sauce you will know exactly the way you like it or you can keep trying different combinations.
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.
Don't be afraid to try a different ingredient. I think you just might be glad you did.
In case you are curious, I always add a couple tablespoons of Worcestershire sauce, about ¼ cup of mustard, whichever kind I find first. We love the sauce with both mustards.
A few drops of liquid smoke, a little garlic and onion powder and that is it for us. My son on the other hand who loves heat, adds minced chipotles or diced jalapeños too.
Never both chiles together. Always one or the other.
My husband and I can no longer tolerate a lot of heat, unfortunately but my son sure can!
Options
- ¼ - ½ teaspoon liquid smoke
- 2 - 4 tablespoons mustard, yellow or Dijon
- 2 -4 teaspoons garlic powder
- 2 -4 teaspoons onion powder
- 2 -4 teaspoons chili powder
- 2 -4 teaspoons red pepper flakes
- 2 -4 teaspoons minced chipotle chile in adobo
- 1-2 jalapeño chiles, stemmed, seeded, and minced
- 2 -4 tablespoons Worcestershire sauce
What kind of Beef Ribs to buy?
There are basically two kinds of beef ribs and they are different: Full Slab and Short Ribs.
For this oven baked beef rib recipe you will need the full slab of ribs which will definitely work the best.
For the record, short ribs are primarily cooked by braising, slowly cooked in a covered pot with minimal liquid.
Braising is also what happens to these full slab ribs while they are wrapped in the tinfoil, slowly cooking inside the oven.
There is lots of muscle in this part of the cow and beef ribs must be cooked properly to achieve the tender, fall off the bone result you're looking for.
In my experience, it is difficult to find a full rack of beef ribs on display at your local market. Sometimes you can find two or three rib sections on display but never an entire rack.
That is why I always call first or ask the butcher directly while I am there. You might want to do the same thing.
Beef ribs are not as common as pork side and back ribs.
You do want the whole slab or rack of beef ribs, if possible.
What if I can't find an entire rack of beef ribs?
That's ok! If you can't find an entire rack of beef ribs just cover the ribs you have with the rub and wrap them up in foil.
Make sure they're bony side up while you're baking, coat in barbecue sauce and broil your beef ribs in the oven.
Just as if you had an entire rack.
Also, if at all possible, ask them to remove the silver skin or membrane for you. It will save you so much time and energy when you make these beef ribs.
You will be so glad you asked the butcher to do it.
Otherwise, the biggest problem you will have is finding beef ribs with lots of meat on them.
Beef ribs are located right beside all of the costly ribeye steaks on a cow.
Like ribeye steaks, beef ribs are marbled with streaks of fat which add so much moisture and flavor to the beef ribs while they're being cooked.
As a result, butchers will generally remove as much of the ribeye as possible.
Most of the time the beef ribs I buy take under 2 hours to cook. Every once and a while though I surprise my husband and son with oven baked beef ribs that include part of the ribeye still on them.
Basically, I purchase the entire rack of beef ribs with between ½ and ¾ of an inch of ribeye all across the rack. I receive the rest of the ribeye separately and portion it out and freeze it for another use.
Yep. I pay for both.
This is expensive but I live near a butcher on a farm. I know I don't pay as much as I would at my local market and it still costs too much. I still do it once or maybe twice per year.
Depending on the occasion and it has to be special one.
Just thought I would mention it. You can never have enough options!
Tip for making The Best Beef Ribs in Oven
Beef Ribs have a silver skin or skin like membrane on the underside or back of each rack of ribs. I cannot stress enough the importance of removing this membrane before you season or bake your beef ribs.
Your beef ribs will taste so much better without it.
The EASIEST way to take care this membrane is to ask your butcher to remove it for you when you purchase your ribs. This will save you so much time and energy.
Take my word for it. That is definitely the best tip I can give you!
How to Cook Beef Ribs in Oven
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 beef ribs, and set aside.
In a small bowl combine cumin, paprika, chili powder, garlic, onion, salt, pepper and brown sugar. Mix well and set aside.
Next, we recommend that you remove the silver skin or skin like membrane on the underside or back of the ribs. I STRONGLY suggest getting your butcher to remove it. You will save yourself SO much time and energy.
That being said, 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 beef ribs down while you pull the membrane across the back of the entire rack of ribs. Do the best you can. Repeat with your other rack.
Similar to picking the edge and pulling off a band aid but a little more work! ?
Rinse and dry ribs completely with paper towel after removing each membrane.
Apply the spice mixture all over your racks, top and bottom. Use all of it and massage the mixture into the beef ribs.
Place each rack on top of each piece of tinfoil and wrap up your ribs. 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 the foil.
Cooking Beef Ribs in Oven at 275
You will be cooking beef ribs in oven at 275 degrees for a few hours. In our opinion, this is the best temperature to slowly bake your beef ribs at.
Preheat your oven to 275 degrees.
Do not pile your beef ribs on top of each other.
Put the ribs into the oven, on the middle rack, for between 3 and 4 hours.
After 3 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. Be careful.
We find that our ribs are finished at 3 ½ hours. My close friend in Florida cooks her beef ribs in 2 ½ hours. Timing depends on how much meat is on top of your rack of beef ribs.
The ribs are done when you can see more of the bone then when you put it in. My son used to say that the bones start to look like fingers sticking out of the meat.
The beef rib meat will shrink as it cooks.
Using a fork check the meat to make sure it is fall off the bone fork tender. If they are not ready just reseal the pouch and bake for longer. Check in another 15 minutes.
Once ribs are cooked, remove from oven and set oven to broil.
Remove tinfoil from each rack of ribs and place on your tinfoil lined baking sheet bony side down or meaty side up this time.
Cover top of your beef ribs with your barbecue sauce and I mean cover them.
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.
Watch the beef ribs when they are broiling. They can and will burn quickly.
Cut up the beef ribs, using a large knife, before serving, if required or desired.
We love this recipe for The Best Oven Baked Beef Ribs so much that we made a video you will find below!
The Best Oven Baked Beef Ribs Video
How to Cook Beef Ribs in the Oven
Ingredients
- 2 racks beef ribs
- 1 bottle barbecue sauce, your favorite, store bought or home made, approximately 2 cups
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
- ⅓-1/2 cup molasses
- 2 tablespoons apple cider vinegar
- 1 tablespoon hot sauce
- salt to taste
- pepper or cayenne to taste
Barbecue Sauce Options
- ¼ -½ teaspoon liquid smoke
- 2-4 tablespoons yellow mustard or Dijon mustard
- 2-4 teaspoons garlic powder
- 2-4 teaspoons onion powder
- 2-4 teaspoons 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.
- This Barbecue Sauce recipe takes minutes to prepare, makes around 2 cups total and will last in your fridge for up to 3 days in an airtight container.
- 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.
Getting Your Ribs Ready
- 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 the Membrane
- Next, 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. You will be glad you did. Do the best you can. Repeat with your other rack. Rinse and dry ribs completely with paper towel after removing each membrane.
Rib Rub
- In a small bowl combine cumin, paprika, chili powder, garlic, onion, salt, pepper and brown sugar. Mix well and set aside.
- Preheat your oven to 275 degrees.
- Apply the spice mixture all over your beef rib racks, top and bottom. Use all of it and massage the mixture into the ribs.
- Place each rack on top of each piece of tinfoil and wrap up your ribs.
- 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.
Broiling Your 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!
Lorene Desjarlais
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
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
George
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
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
Cooked for 90 minutes and they were perfect. Thx for sharing
Karin and Ken
You’re most welcome! I’m glad to hear you enjoyed the recipe too! It’s a personal favorite! All the best. Karin
George
BEST RIBS EVER. THX KD 90 minutes every time.
Karin and Ken
Thank you! I’m glad you enjoyed them. We love this recipe too! All the best. Karin
gidget
Best ribs I ever ate. Thank you for this recipe.
Karin and Ken
As always you’re most welcome! Hopefully you enjoy some other recipes on this site just as much! All the best. Karin
Sheila
We added extra crushed red pepper flakes otherwise followed recipe exactly. EXCELLENT RIBS. Thank you Divas
Karin and Ken
As always you’re most welcome! We try our best. Thank you for taking the time to comment. All the best. Karin
LoriGreyBear
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
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
We loved these ribs. Recipe is exceptional. I’ll be definitely making them again
Karin and Ken
Thank you for letting me know I am so happy to hear it. We love this recipe too. All the best. Karin
Debbie
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
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
Best ribs I ever had. Thank you for this excellent recipe will definitely make again.
Karin and Ken
Thank you for taking the time to let me know. You made my day! All the best. Karin
Janet
THE BEST RIBS I EVER HAD !!!!! Thank you
Karin and Ken
You're most welcome! I totally agree with you. We all love these ribs too! All the best. Karin
gabby
Excellent recipe. Thank you for sharing.
Karin and Ken
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
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
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
Best ribs ever Thx for sharing recipe I keep making them
Karin and Ken
I'm so glad to hear you enjoy these ribs. They're a favorite around here too. All the best. Karin
Arlea-Marie
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
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
Hello from Geneva Switzerland 🇨🇭 thanks for the recipe!
Karin and Ken
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
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
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
Best beef ribs I ever had. Thanks
Karin and Ken
I am so glad to hear you enjoy this recipe as much as we do! All the best. Karin
Desiree Robinson
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
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
Excellent recipe. I have used it several times now and they're perfect every time. Thx KD
Karin and Ken
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
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
You are so right! Such a simple trick too. Thank you for taking the time to comment! Take care and be well. Karin
Ev
Is the oven temperature in Celcius?
Karin and Ken
Fahrenheit! Enjoy. This recipe is delicious! All the best. Karin
Karen Kervin
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
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
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
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
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
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
I forgot that this is an American page. I cooked my in Celsius. Guess what?
Karin and Ken
We’re all wondering! Please let us know! Take care and be well. Karin
Fatmatta Wurie
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
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
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
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
Hi!
Approximately how long would you broil them for? ~5 mins, ~10, ~30? Very excited to try this tonight!
Thank you!
Karin and Ken
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
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
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
The ribs I have are already cut apart. Is that ok?
Karin and Ken
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
Broil doesn't work on my oven, would the BBQ suffice for the same outcome?
Karin and Ken
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
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
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
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
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
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
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
Can they go in a crock pot?
Karin and Ken
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
Definitely the oven is best for this.
Karin and Ken
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
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
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
Can I mix boneless beef with beef ribs husband doesn't like the bones what about cooking time. Thanku
Karin and Ken
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
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
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
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
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
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
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
For 2 racks of pork back ribs, would you use the same cook time and temperature as these beef ribs?
Karin and Ken
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
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
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
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
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
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
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
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
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
Your recipes for these ribs were amazing thank so much ?
Karin and Ken
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
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
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
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
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
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
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
These ribs are amazing. Loved your instructions and am grateful for your detail. Thx for sharing
Karin and Ken
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
The recipe is awesome and the ribs turned out great thanks for this it's a keeper for sure 🙂
Karin and Ken
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
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
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
I have my ribs seasoned and letting them marinade for at least 30 minutes then I will bake them.
Karin and Ken
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
Great recipe! My husband loves them. Thanks for such a easy and great recipe.
Karin and Ken
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
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
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
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
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