I truthfully wish I could make these ribs more often than I do! This recipe for The Best Oven Baked Beef Ribs is that good. Beef ribs are so big and meaty they turn out beautifully when slow baked and in my opinion the only way to cook them! They always turn out so tender, the juicy meat just literally falls of the bone!
I always loved pork ribs and years ago decided to give beef ribs a try. After some fine tuning we came up with this recipe for The Best Oven Baked Beef Ribs and now it is definitely a family favorite! I get so many requests regularly to make these. Truth be told I wish I could make them all of the time but now we just make these on special occasions. You can’t eat them every day, can you? I have to get that thought out of my mind!
These Oven Baked Beef Ribs are so tender and flavorful you will not be disappointed! If you can handle some heat use cayenne pepper otherwise stick with regular pepper, I always do! My son is the only one who can handle heat in food as I just don’t seem to tolerate it like I used to!
The most difficult part of this recipe is getting the silver skin or skin like membrane off the back of the ribs and I always try and see if the butcher will do it! Once you do that you will be surprised at how simple this mouthwatering recipe really is!
Also, you have a choice regarding the barbecue sauce. You can make your own or buy your favorite brand but to be honest I usually buy a bottle. It saves time and I have a favorite I have been using for years. The choice is up to you!
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 recipes as well because you never know when you will find a keeper!
We love this recipe for The Best Oven Baked Beef Ribs that we are in the process of making a video that will be coming soon so stay tuned!
The Best Oven Baked Beef Ribs
- 1 tablespoon cumin, ground
- 2 tablespoons paprika
- 2 tablespoons garlic, granulated or powder
- 2 tablespoons onion, granulated or powder
- 1 tablespoon chili powder
- 1/4 cup brown sugar, packed
- 2 tablespoons smoked sea salt or sea salt -
- 1 teaspoon pepper or cayenne pepper, more or less to taste
- 1 bottle barbecue sauce, your favorite, store bought or home made, approximately 2 cups
- 2 racks beef ribs
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. 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. 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.
Apply the spice mixture all over your 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. Preheat your oven to 275 degrees. Do not pile your ribs on top of each another. 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. We find that our ribs are finished at 3 1/2 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 longer.
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 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. 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.