Easy Recipe: How To Cook Beef Back Ribs In Oven Like a Pro

Can you cook beef back ribs in the oven? Yes! You sure can. Cooking beef back ribs in the oven is a simple way to get very tender ribs. You might ask, “How do I make them soft and juicy?” The secret is cooking them slow and steady at a low heat. This is called ‘low and slow cooking’. This easy beef back ribs recipe shows you how to make great oven baked ribs.

How To Cook Beef Back Ribs In Oven
Image Source: 40aprons.com

Getting Ready to Cook Your Ribs

Making great ribs starts with having the right things. You need good ribs, the right flavors, and simple tools. Gathering everything first makes cooking easy.

What You Need to Cook

Here is a list of things you will need. It includes the food and the tools.

Food Items:

Beef back ribs (usually one rack is about 2-3 pounds)
Rib rub (you can buy one or make your own)
BBQ sauce (your favorite kind)
Olive oil or mustard (to help the rub stick)
Water, beef broth, or apple cider vinegar (a little liquid for the pan)
Salt and black pepper (always good to have)

Kitchen Tools:

Large baking sheet or roasting pan
Aluminum foil (foil wrap)
Wire cooling rack (this helps air move around the ribs)
Measuring spoons and cups
Small bowl (for mixing rub)
Pastry brush or spoon (for putting on BBQ sauce)
Paper towels (for drying the ribs)
Sharp knife (for slicing)
Meat thermometer (to check rib temperature)

Have all these items ready before you start. It makes the process smooth.

Picking the Best Ribs

Not all ribs are the same. Good ribs make cooking easier and the result better. Look for ribs that have good meat on the bones. Sometimes beef back ribs can be mostly bone with little meat. Find racks that look meaty. The meat should be a nice red color. Avoid ribs with gray spots or a strange smell. One rack is usually enough for 2-3 people. If you are cooking for more, get more racks. Make sure they fit on your baking sheet or in your oven.

Getting the Ribs Ready

Preparing the ribs the right way is important. This helps the rub stick and makes the ribs tender. There are a few simple steps here.

Cleaning the Ribs

First, take the ribs out of the package. Rinse them under cool water. Pat them very dry with paper towels. Taking time to dry them helps the rib rub stick better. Wet ribs can make the rub clumpy or slide off.

Removing the Membrane

This step is super important for tender beef ribs. There is a thin, tough skin on the back of the ribs, over the bones. This is called the membrane. If you leave it on, the ribs will not be as tender. The rub and smoke flavor (if you add any) cannot get through it well. It also makes the ribs chewy.

Here is how to remove membrane:

Lay the ribs meat-side down on a clean surface.
Look at one end of the rack. Find the edge of the membrane. It looks shiny and a little bit white.
Use a small knife or a spoon handle to lift a corner of the membrane. Slide the tool under the membrane, between the membrane and the bone. Be careful not to cut too deep into the meat.
Once you have a little piece lifted, grab it with a paper towel. A paper towel helps you get a good grip because the membrane is slippery.
Slowly pull the membrane off the entire rack of ribs. It should come off in one large piece. If it tears, just find the edge again and keep pulling.
Throw the membrane away.

This step takes a minute but makes a big difference in how tender your oven baked ribs are.

Making Your Flavorful Rib Rub

A good rib rub adds so much taste to your ribs. It is a mix of spices that goes on the meat before cooking. You can buy a rub, or it is easy and fun to make your own. A homemade rib rub lets you control the flavor.

Why Use a Rub?

A rub does a few things:

Adds flavor: The spices mix with the meat juices as it cooks.
Creates a crust: As the ribs cook, the rub helps make a nice outer layer.
Helps with tenderness: Salt in the rub can help the meat become more tender over time.

Simple Rib Rub Ingredients

A basic rib rub usually has salt, sugar, and spices. Here is a simple recipe you can mix:

3 tablespoons brown sugar
2 tablespoons smoked paprika (or regular paprika)
1 tablespoon salt (kosher or sea salt is good)
1 tablespoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper (for a little heat, you can use less or none)

Mix all these ingredients in a small bowl. Stir them well so they are mixed evenly. You can make more or less depending on how many ribs you have. This amount is usually good for one rack.

Putting the Rub on the Ribs

Now that the ribs are clean and dry, and the membrane is off, it is time for the rub.

Put a thin layer of olive oil or mustard all over the ribs. This helps the rub stick. You do not need a lot, just enough to lightly coat the meat. Mustard does not add much flavor, it just works as a glue.
Sprinkle the rib rub generously all over the ribs. Get the front, back, and sides.
Gently pat the rub into the meat. Do not rub it hard, just press it down so it sticks.
Let the ribs sit with the rub on them for at least 30 minutes. You can even put them in the fridge for a few hours or overnight. This lets the flavors soak into the meat. Cover them loosely if putting in the fridge.

Fathoming the Low and Slow Cooking Method

The best way to get tender beef ribs is by cooking them ‘low and slow’. This means cooking at a low oven temperature for a long time. This breaks down the tough parts in the meat (connective tissue). Cooking low and slow makes the meat very soft and easy to eat. High heat cooks the outside quickly but can leave the inside tough. Low heat cooks everything evenly and slowly makes the meat fall off the bone (or close to it!).

Setting the Oven Temperature

For low and slow cooking, a temperature between 275°F (135°C) and 325°F (160°C) is good. Many people like 300°F (150°C). This temperature is low enough to be gentle on the meat. It gives the connective tissue plenty of time to break down into soft gelatin.

Preheat your oven to your chosen low temperature.

Getting Ready to Cook in the Oven

While the oven heats, set up your baking sheet.

Line a large baking sheet or roasting pan with heavy-duty aluminum foil (foil wrap). Use enough so you can wrap the ribs later.
Place a wire cooling rack inside the foil-lined pan. This lifts the ribs out of any liquid that cooks out. It also lets heat move around the ribs.
Pour about 1/4 cup of water, beef broth, or apple cider vinegar into the bottom of the foil-lined pan, under the rack. This creates steam inside the foil wrap later. Steam helps keep the ribs moist and makes them extra tender.

The First Cook: Wrapped in Foil

Cooking the ribs wrapped in foil is a key step for tender beef ribs. This part of the cook is like steaming them inside the foil oven. It helps the meat become incredibly soft before you finish them.

Place the seasoned ribs on the wire rack in the prepared pan.
Carefully wrap the aluminum foil tightly around the ribs. Make a sealed packet. You want to trap all the steam and heat inside with the ribs. Use more foil if needed to make sure it is sealed well.
Put the foil-wrapped ribs into your preheated oven (set low, like 300°F / 150°C).
Cook the ribs in the foil for the first part of the total rib cooking time. This usually takes about 2 to 3 hours for beef back ribs. The exact time depends on the thickness of the ribs and your oven. During this time, the meat gets very tender inside the foil.

How to Check for Tenderness While Wrapped

After 2-3 hours in the foil, you can check how tender they are. Be careful, the foil will be hot and there will be steam.

Carefully open one corner of the foil packet.
Use tongs to gently lift one end of a rack. If the ribs are getting tender, they will be flexible. The meat might start to pull away from the bone a little bit.
A good way to tell is to poke the meat with a fork. If the fork goes in easily, they are getting tender.
For the most accurate check, you can use a meat thermometer. Insert the thermometer into the thickest part of the meat, away from the bone. Tender beef ribs will have an internal rib temperature of around 195°F to 205°F (90°C to 96°C). This temperature range is higher than what you cook most meats to, but it is needed to break down the connective tissue for tenderness. Meat is safe to eat at lower temps, but not tender yet.

If they are not tender enough, reseal the foil and cook for another 30 minutes to an hour. Check again.

The Second Cook: Adding BBQ Sauce

Once the ribs are tender from cooking in the foil, it is time to add flavor and color. This is when you use the bbq sauce.

Carefully take the pan with the ribs out of the oven. Open the foil packet completely. Be careful of steam.
Drain off any liquid that has collected in the bottom of the pan. You do not need this liquid anymore.
Brush your favorite bbq sauce all over the top side of the ribs. Use a good amount, but not so much that it is dripping everywhere.
Put the ribs back in the oven uncovered. You can turn the oven temperature up slightly now if you want, to around 350°F (175°C), to help the sauce cook onto the ribs.
Cook the ribs uncovered for another 15 to 30 minutes. Watch them closely. The bbq sauce should bubble a little and start to get sticky and slightly darker around the edges. This is called caramelizing. It makes the sauce taste even better.

You can add another layer of sauce halfway through this uncovered cooking time if you like a lot of sauce.

Let Them Rest

Just like cooking a steak or roast, letting ribs rest after cooking is important.

Once the sauce is set and the ribs look good, take the pan out of the oven.
Let the ribs sit on the rack in the pan for about 10-15 minutes.
You can loosely tent them with foil, but it is not strictly necessary if they are only resting for a short time.
Resting lets the juices in the meat settle back into the meat. If you cut them right away, the juices will run out, and the ribs might be less moist.

Cutting and Serving Your Oven Baked Ribs

After resting, your oven baked ribs are ready to enjoy!

Carefully lift the rack of ribs off the wire rack. Place it on a cutting board.
Use a sharp knife to slice the ribs between the bones.
Serve the ribs right away. You can serve extra bbq sauce on the side for dipping.

These tender beef ribs are perfect for a family meal or a party.

Detailed Steps and Rib Cooking Time

Here is a step-by-step guide and a look at the general rib cooking time. Remember, times can change based on your oven and the ribs.

Step-by-Step Oven Ribs Recipe

This takes you through the process clearly.

h5 Step 1: Prep the Ribs

Rinse ribs, pat dry.
Remove membrane from the back.

h5 Step 2: Add the Rub

Rub ribs with a little oil or mustard.
Sprinkle rib rub all over. Pat it on.
Let sit 30 mins (or longer in fridge).

h5 Step 3: Get Oven Ready

Preheat oven to 300°F (150°C).
Line pan with foil wrap. Put wire rack in pan.
Add 1/4 cup liquid to pan under the rack.

h5 Step 4: First Cook (Wrapped)

Put ribs on rack in pan.
Wrap tightly with foil wrap.
Cook for 2 to 3 hours.

h5 Step 5: Check Tenderness

Carefully open foil.
Check if meat pulls away from bone easily or poke with fork.
Target rib temperature is 195-205°F (90-96°C).
If not tender, cook longer in foil.

h5 Step 6: Second Cook (Sauced)

Take pan out of oven. Open foil.
Drain liquid.
Brush ribs with bbq sauce.
Put back in oven uncovered (you can raise temp to 350°F / 175°C if you want).
Cook 15-30 minutes until sauce is sticky.

h5 Step 7: Rest and Serve

Take ribs out of oven.
Let rest 10-15 minutes.
Slice between bones. Serve.

Figuring Out Rib Cooking Time

How long does it take to cook tender beef ribs in the oven? It depends on a few things:

Rib Size: Thicker racks take longer.
Oven Temperature: A lower temp means a longer time.
Your Oven: Ovens can be different. Using an oven thermometer helps you know the real temperature.

Here is a general guide for rib cooking time at 300°F (150°C):

h5 General Time Table

Step	Temperature	Time (Approx.)	Notes
Cook in Foil Wrap	300°F (150°C)	2 – 3 hours	Until tender, internal temp 195-205°F
Cook Uncovered (Sauced)	300°F or 350°F (150-175°C)	15 – 30 mins	Until sauce sets and gets a little sticky
Rest	Off heat	10 – 15 mins	Juices settle
Total Active Time	–	~20 mins	Prep and saucing
Total Cook Time	–	~2.5 – 3.5 hours	Plus rest time

This total cook time does not include the time the rub sits on the ribs before cooking. Remember, these times are just a guide. Always check for tenderness and temperature to be sure.

Why Rib Temperature Matters

Checking the internal rib temperature is the best way to know if your tender beef ribs are ready. You are not just cooking them until they are safe to eat (that happens at lower temperatures). You are cooking them until the tough parts break down. This needs a higher temperature.

The range of 195°F to 205°F (90°C to 96°C) is where the magic happens for tender beef ribs. At these temperatures, the collagen in the meat turns into gelatin. Gelatin is soft and moist. This makes the meat pull easily from the bone. If your ribs are below this temperature, they might be cooked but still chewy.

Use a good meat thermometer. Stick it into the thickest part of the meat on a rib, but do not touch the bone. The bone is hotter than the meat and will give you a wrong reading.

Changing Things Up: Variations

Once you master the basic oven baked ribs, you can try different flavors.

Different Rubs: Use a spicy rub, a sweet rub, or a simple salt and pepper rub. Try adding coffee grounds or cocoa powder for deep flavor.
Different Sauces: Use a Carolina-style vinegar sauce, a mustard sauce, or a white BBQ sauce instead of a thick, sweet one. Or serve them ‘dry’ with just the rub and no sauce.
Add Smoke Flavor: If you want a hint of smoke without a smoker, add a few drops of liquid smoke to the liquid you put in the foil wrap pan. A little goes a long way! You can also use smoked paprika in your rib rub.

Solving Problems

Sometimes things do not go exactly as planned. Here are some common issues when cooking oven baked ribs and what to do.

h4 Ribs Are Not Tender

Problem: You cooked them for the time in the recipe, but they are still tough.
Reason: They did not cook long enough at the low temperature, or the temperature was too low/not accurate. The connective tissue did not break down enough.
Fix: Put the ribs back in the oven wrapped in foil. Cook them longer at 300°F (150°C). Check them every 30-60 minutes until they reach that tender rib temperature (195-205°F / 90-96°C) and a fork goes in easily. Rib cooking time is a guide, tenderness is the real test.

h4 Rub Tastes Too Salty

Problem: The rub makes the ribs too salty.
Reason: Too much salt in the rub recipe, or you used too much rub.
Fix: For next time, use less salt in your rub or apply less rub. When you buy ribs, check if they have already been injected with salt water or solution (this is less common with back ribs but good to check). If they are already cooked and too salty, serving them with a sweet or tangy sauce can help balance the taste.

h4 BBQ Sauce Is Burning

Problem: The bbq sauce is getting too dark or burning on the ribs during the uncovered cook.
Reason: The oven temperature is too high during the final cook, or they are cooking for too long uncovered. Some sauces have more sugar and can burn easily.
Fix: Turn the oven temperature down for the uncovered cook (keep it at 300°F / 150°C instead of raising it). Watch the ribs closely. If the sauce starts to look done but the ribs are not warm enough yet, loosely tent them with foil to protect the sauce. You can also apply the sauce towards the very end of the cooking time.

h4 Ribs Are Dry

Problem: The meat is not juicy.
Reason: Cooked at too high a temperature for too long, or they lost too much moisture. Not wrapping them in foil enough during the first cook.
Fix: Make sure you use the foil wrap step and seal the packet well. Add liquid to the pan for steam. Do not overcook them past the point of tenderness. The 195-205°F (90-96°C) range is high, but should still result in moist ribs if cooked low and slow. Rest the ribs before cutting to keep juices in.

Serving Ideas for Oven Baked Ribs

What goes well with delicious oven baked ribs? Here are some ideas:

Coleslaw
Potato salad or mashed potatoes
Corn on the cob
Baked beans
Mac and cheese
Fresh green salad
Cornbread

These sides are simple and classic with ribs.

Easy Ribs, Great Results

Cooking beef back ribs in the oven is not hard. With the right steps – prepping the ribs, using a good rib rub, wrapping them in foil wrap for a low and slow cooking time, and finishing with bbq sauce – you can make tender beef ribs like a pro. Pay attention to rib temperature and tenderness, not just the clock. This oven baked ribs recipe gives you soft, juicy ribs every time. Enjoy making them!

Questions People Ask About Ribs

Here are answers to common questions about making oven baked ribs.

h4 Are beef back ribs tender?

Beef back ribs can be tough if not cooked correctly. They have a lot of connective tissue. But, if you cook them low and slow, especially wrapped in foil wrap, they become very tender. The long, low heat breaks down the tough parts.

h4 How long does it take to cook beef back ribs in the oven?

It usually takes about 2.5 to 3.5 hours total cook time in the oven for tender beef ribs. This includes the time wrapped in foil wrap and the time uncovered with sauce. The exact rib cooking time can change based on the size of the ribs and your oven.

h4 What temperature should I cook beef back ribs to?

For tender beef ribs, you want the internal rib temperature to reach between 195°F and 205°F (90°C to 96°C). This is higher than typical meat cooking temperatures, but it is the point where the tough parts become soft and make the meat very tender.

h4 Should I remove the membrane from beef back ribs?

Yes, you should remove membrane from beef back ribs. It is a tough layer on the back of the bones that does not soften when cooked. Removing it helps the rib rub flavor the meat better and makes the ribs much more tender and enjoyable to eat.

h4 Do you cook beef back ribs bone side up or down in the oven?

For the main cooking time, especially when wrapped in foil wrap, it does not matter too much. Some people like bone side up initially. When you add the bbq sauce and finish them uncovered, you will cook them meat side up so the sauce can set on the top. Placing them on a wire rack helps air flow around all sides anyway.

h4 Can I use this recipe for other types of ribs?

This low and slow cooking method in the oven works well for other ribs like pork spareribs or St. Louis style ribs. The rib cooking time might be a little different. Pork ribs often cook faster than beef ribs and become tender at slightly lower temperatures (around 190-200°F / 88-93°C).