Oven-Baked Beef Back Ribs

In this easy recipe, beef back ribs are slowly baked in the oven, emerging tender and flavorful. The oven does all the work!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 5

Total Time 5 10

Servings servings

Calories 329kcal

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. Divide it evenly among three small bowls and set aside.
½ cup apple cider vinegar, 2 tablespoons hot pepper sauce
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.
2 racks beef back ribs, Olive oil spray, 2 teaspoons smoked salt, ½ teaspoon black pepper, 2 teaspoons smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder
Bake the ribs, uncovered, for 1 hour.
Baste the tops of the ribs with a third of the vinegar-hot sauce 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. You can also baste them with some of the pan juices (in addition to the marinade).
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.

Seasonings, especially salt, are guidelines. Adjust to taste.
One rack of these ribs typically contains about 7 bones. If you buy them already separated and packaged, you might find that your package contains 4 or 5 ribs, so please adjust the seasonings and marinade accordingly.
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, skipping the last hour at 200°F.
This is an oven-baked recipe. The flavor and texture will be different from ribs that were cooked in a smoker. This method is designed for home cooks who want tender, delicious ribs without any special equipment.
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.
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.