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
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.
- 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.
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
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Recipe Tips
- 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.
- 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.
Recipe FAQs
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.
I don't recommend using distilled white vinegar. It's too acidic.
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.
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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Ann Liu says
We always go back to this recipe as the ribs come out delicious! We tend to leave them in for longer so they are super tender and fall off the bone.
Vered DeLeeuw says
How wonderful, Ann! Thanks for the tip about baking them for longer.
Lily says
Definitely going to make this. Love that it's not sweet. Won't use 3 bowls to baste.
Abby says
I'm going to try this! Are there instructions for slow cooker?
Vered DeLeeuw says
Hi Abby,
Here's a slow cooker recipe:
https://healthyrecipesblogs.com/beef-ribs/
Dale says
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.
Vered DeLeeuw says
You're very welcome, Dale! I'm glad you enjoyed these ribs.
CLAIRE MOYNIHAN says
Made these last night for dinner and they were so delicious. The recipe is very easy, so the biggest commitment is time, so get them in the oven early. I had never made this style rib before. I had made braised beef short ribs, but the price of these ribs is much cheaper, so better choice for everyday. You feel like a caveman eating these ribs.
Vered DeLeeuw says
"You feel like a caveman eating these ribs" - Haha, so true! Glad you enjoyed them, Claire. Thanks for the review!
Dianne says
This beef rib recipe is OUTSTANDING! I made it for myself for Valentine's Day, and my dog enjoyed the bones. I have thought about it every day since - the ribs were so tender, and I loved the aroma of the vinegar/hot sauce while cooking. So much in fact that I have 4 pounds that I just put into the oven this morning! Mmmmmmmm I would not change one thing - Perfect as is!!!
Vered DeLeeuw says
Yay! How wonderful that you enjoyed this recipe so much, Dianne! Thanks for the comment - I appreciate it.
Paul says
Hi Do you have any suggestions on adding BBQ sauce. For example would you suggest basting with BBQ sauce during the last half hour, or after the four hours.. Just wondering if you had any thoughts on this.
Vered DeLeeuw says
Hi Paul,
I would baste them with BBQ sauce after four hours, reduce the oven to 200°F, and keep them in the oven for one more hour.
Paul says
Thank you for responding. By the way I tried your ribs and they are delicious, 5 stars for sure.
I am looking forward to making your other recipes as well.
Vered DeLeeuw says
Thank you, Paul! Glad you liked the ribs.
Justice says
Hi, I am wondering if you can taste the Apple cider vinegar?
Vered DeLeeuw says
Nope! It helps tenderize the meat. You can't taste it.
Cary says
Has this recipe been changed recently? I remember the measurements to be in tablespoons, not teaspoons. There doesn’t seem to be enough to coat that many ribs with teaspoon measurements.
Vered DeLeeuw says
Hi Cary, the recipe hasn't been changed. I make these ribs at least once a month with no issues. But if you feel that you need more spices to coat your ribs, increase the smoked paprika, onion powder, and garlic powder by one teaspoon each.
Ann says
You mention if in pieces, do 4 hours total instead of 5. Would you do 3 hours at 250 and 1 at 200?
Vered DeLeeuw says
Hi Ann,
Great question! When the ribs come separated, I bake them for four hours at 250°F and skip the last hour at 200°F.
Heather says
The instructions you say oven at 250 degrees F but the video says 300, can you clarify?
Vered DeLeeuw says
Ahhh, that's the result of my experimentation. 🙂 I used to bake these ribs at 300°F, then tried 250°F and decided it was better. Thank you for catching this, Heather. I fixed the video to be consistent with the recipe card instructions and say 250°F.