Oven Beef Back Ribs

Tender, fall off the bone, very flavorful beef back ribs, made in the oven.

Oven Beef Back Ribs
Prep and Cool time
Cook time
Total time
Recipe type: Entree, Gluten-Free, Low-Carb, Paleo
Yield: 6 servings
  • ½ cup apple cider vinegar
  • 2 tablespoons hot pepper sauce
  • 2 (2 lb. each) racks beef back ribs
  • Olive oil spray
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  1. Preheat oven to 250 degrees F. Line a rimmed baking sheet with parchment paper.
  2. In a small jar, mix the apple cider vinegar with the hot sauce. Set aside.
  3. Place the ribs on the prepared baking sheet, bone side down. (Use two baking sheets if they don't fit in one). Spray the ribs with olive oil and sprinkle with salt, pepper, onion powder, garlic powder and smoked paprika.
  4. Bake the ribs for 1 hour.
  5. Shake the apple cider vinegar marinade again, then pour it into three small bowls, dividing it evenly. Baste the tops of the ribs with ⅓ of the marinade.
  6. Return the ribs to the oven and bake them for three more hours, basting the top with ⅓ of the marinade every hour (make sure you rinse the basting brush after each basting with hot soapy water).
  7. After 4 hours of baking, the ribs should be nicely browned and very tender. Remove them from the oven, cut into six portions and serve.
Note that this recipe is for beef back ribs, not for beef short ribs. Here's a good guide to the differences.

Photo by Andrew Riverside.
Nutrition Per Serving
Serving size: ⅙ recipe; Calories: 329; Fat: 25g; Saturated fat: 9g; Carbohydrates: 2g; Sugar: 1g; Sodium: 830mg; Fiber: 0g; Protein: 24g


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