In this easy recipe, beef back ribs are slowly baked in the oven, emerging tender and flavorful. The oven does all the work! All you need is a few hours of your time and occasionally basting the ribs.
I enjoy country-style ribs and oven-baked ribs, but these beef back ribs are especially good. It's a truly easy recipe, and the ribs come out so tender. While they require five hours in the oven, most of it is hands-off cooking, so you can go about your day while the oven works for you.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Apple cider vinegar: You can substitute white wine vinegar or red wine vinegar. I don't recommend using distilled white vinegar. It's too acidic.
- Hot pepper sauce: It doesn't make the ribs spicy. It merely adds an interesting layer of flavor.
- Beef back ribs: I usually get them at Whole Foods, but they are also available in many supermarkets.
- Olive oil spray: If you prefer an oil with a higher smoke point, use avocado oil.
- Spices: Smoked salt, black pepper, smoked paprika, onion powder, and garlic powder. The smoked salt adds a nice smoky flavor to the dish.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Place the ribs on a parchment-lined rimmed baking sheet. Spray them with oil and sprinkle them with spices. Bake them for one hour in a 250°F oven.
Meanwhile, mix apple cider vinegar and hot pepper sauce and divide the mixture between three small bowls. After the first hour, baste the ribs with a third of the vinegar-hot sauce marinade.
Continue baking the ribs for three more hours, basting them with the marinade. After four hours, the ribs are fully cooked and tender. But I like to reduce the oven temperature to 200°F and keep them in the oven for one more hour for extra tender meat with a wonderfully caramelized exterior.
I thought I was a baby back rib guy, but after trying this, I don't know anymore. This was excellent. Now I can see why it gets 5 stars. I didn't have smoked paprika or smoked salt, just used regular, but now I have it on my list to get it. Thank you so much.
Dale
Read more comments
I thought I was a baby back rib guy, but after trying this, I don't know anymore. This was excellent. Now I can see why it gets 5 stars. I didn't have smoked paprika or smoked salt, just used regular, but now I have it on my list to get it. Thank you so much.Recipe Tips
- If the slab of ribs you purchase comes already separated into individual ribs, they will cook more quickly, so you can bake them for a total of just four hours instead of five.
- These ribs have very little meat on top. Don't let that deter you! These ribs are left after the butcher cuts the ribeye roast off the bones. Since butchers want to maximize profit, they cut as much meat as possible. So there's not much meat left on top of the bones, but there are big chunks of delicious fatty meat between the bones.
- If you wish, remove the thin membrane from the bone side of the ribs. Use a blunt knife, sliding it gently between the membrane and the bones. Work the knife around to loosen the membrane, then use a paper towel to grab it and pull it away from the bones. I don't bother doing this since the membrane softens during cooking, and I don't find it bothersome when eating the ribs.
- These ribs are tough and should be cooked low and slow. When cooked properly, they become tender, succulent, and flavorful. The fatty meat falls off the bones. So don't try to cook them quickly! Just like other tough meats, such as brisket or spare ribs, this recipe takes time and patience. However, even though it takes a few hours, it's an easy, hands-off recipe, perfect for when you're home anyway and can baste the ribs occasionally.
- Storage: You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave, covered, at 50% power. You can also freeze the completely cooled leftovers in freezer bags for up to three months. Thaw them overnight in the fridge. Like many slow-cooked meats, the leftovers are delicious - almost as good as the freshly prepared dish.
Serving Suggestions
I like to serve these rich, meaty ribs with vegetables or salads to balance out their richness. So I often serve them with one of the following sides:
Recipe Card
Oven-Baked Beef Back Ribs
Video
Ingredients
- ½ cup apple cider vinegar
- 2 tablespoons hot pepper sauce - Such as Frank's RedHot
- 2 racks beef back ribs - 2 pounds each
- Olive oil spray
- 2 teaspoons smoked salt
- ½ teaspoon black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 250°F. Line a rimmed baking sheet with parchment or foil (for easy cleanup).
- In a small jar or bowl, whisk together the apple cider vinegar and hot sauce. Set aside.
- Place the ribs on the prepared baking sheet, bone side down (use two baking sheets if they don't fit in one). Spray the tops of the ribs with olive oil and sprinkle them with smoked salt, black pepper, smoked paprika, onion powder, and garlic powder.
- Bake the ribs, uncovered, for 1 hour.
- Remix the apple cider vinegar marinade and divide it evenly among three small bowls. Baste the tops of the ribs with a third of the marinade.
- Return the ribs to the oven and bake them for three more hours, uncovered, basting the top with a third of the marinade every hour. Rinse the basting brush after each basting with hot, soapy water, then dry it.
- After 4 hours of baking, the ribs should be nicely browned and very tender. At this point, you can serve them. But to make them even better, reduce the oven temperature to 200°F and keep them in the oven for one more hour. This will result in extra tender ribs with a crispy, caramelized exterior.
- Remove the ribs from the oven, cut them into six portions, and serve.
Notes
- If you wish, remove the thin membrane from the bone side of the ribs. Use a blunt knife, sliding it gently between the membrane and the bones. Work the knife around to loosen the membrane, then use a paper towel to grab it and pull it away from the bones. I don't bother doing this since the membrane softens during cooking, and I don't find it bothersome when eating the ribs.
- If the slab of ribs you purchase is separated into individual ribs, they will cook more quickly, so you can bake them for a total of just four hours instead of five.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave, covered, at 50% power. You can also freeze the completely cooled leftovers in freezer bags for up to three months. Thaw them overnight in the fridge. Like many slow-cooked meats, the leftovers are delicious - almost as good as the freshly prepared dish.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Mike says
Love beef back ribs! Tried this recipe and it is my new favorite way to prepare them. To be honest, I was skeptical of the cook time, uncovered, but not to worry....this method produces some of the best beef ribs you'll ever have. I didn't have smoked salt, and I'm telling you....don't fret it; just sub kosher and be on your way. If you have the time, definitely go the extra hour at reduced temp. Thank you for a simple method and recipe that produces absolutely delicious beef ribs!
Vered DeLeeuw says
You're very welcome, Mike! Thank you very much for this review.
GLENN says
VERY TASTY AND TENDER. WENT 5 HOURS ON THE COOK TIME.
Vered DeLeeuw says
Glad you liked it, Glenn! Thanks for sharing your experience.