The Slow Oven Method That Makes Beef Back Ribs Exceptionally Tender

Jump to Recipe

In this easy recipe, beef back ribs are slowly baked in the oven until tender and flavorful. The oven does most of the work! All you need is a few hours and the occasional basting.

Three beef back ribs, served on a parchment-lined baking sheet.

I love ribs in all forms, including country-style ribs and oven-baked ribs, but these beef back ribs are something special. The recipe is truly easy, and the ribs turn out incredibly tender. Even though they spend about five hours in the oven, the process is mostly hands-off, letting the oven do the work while you go about your day.

Ingredients

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.
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 and, needless to say, at your butcher's.
Olive oil: I use a spray for convenience, but you can drizzle the ribs with oil and rub it all over.
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.

Coat the ribs with olive oil and spices, then bake them for 1 hour at 250°F.

Meanwhile, mix the apple cider vinegar and hot pepper sauce, then divide the mixture among 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

Recipe Tips

Most of the muscle meat sitting on top of these ribs was taken off by the butcher to make ribeye roasts or ribeye steaks. That's why they don't have much meat on top, as shown in the image below.

Beef back ribs have very little meat on top.

Most of what you eat is between the bones and along the sides, as the photo below demonstrates. But don't let that deter you! There are big chunks of delicious, fatty meat between the bones.

Most of the meat in beef back ribs is on the sides.

Because most of the meat is between the bones and along the sides, and because there's a lot of connective tissue, these ribs need gentle heat over a long time to break down and become tender. So, 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.

Recipe FAQs

Should I remove the skin from the back of the ribs?

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.

Can I use regular vinegar?

I don't recommend using distilled white vinegar. It's too acidic.

My ribs came as individual ribs, not a slab. Will the recipe still work?

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, skipping the last hour at 200°F.

How long can I keep the leftovers?

You can keep the leftovers in an airtight container (like the one shown in the photo below) 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 before reheating.

Like many slow-cooked meats, the leftovers are delicious - almost as good as the freshly prepared ribs.

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:

The two photos below show two recent meals. In the first one, I served the ribs with broccoli and cheese sauce. In the second, I served them with homemade coleslaw.