This Easy Oven-Baked Beef Ribs Recipe frees up your grill and your time.
You know those days when you want to put something good on the dinner table, but you don’t feel like dirtying a bunch of pots and pans? That’s the frame of mind I’m in when I reach for this oven-baked beef rib recipe.
These ribs are foolproof, with the vast majority of the effort put in by your oven. They aren’t a fast dish—they’ll need a few hours to bake—but they’ll turn out reliably tender, juicy, and flavorful every time. In fact, they’ll fall right off the bone.
This is one of my favorite recipes to reach for when I’m hosting dinner and don’t want to be stuck tending to the stove or a mountain of dishes all night. The ribs do their thing in the oven, and you’ll only need to dirty one baking sheet and a few small spice bowls, which leaves you with more quality time to spend with your guests. Even if I’m having a barbecue, I still like to utilize the oven. I don’t know about you, but space around my grill tends to get pretty crowded. If the ribs are in the oven, that leaves more space for burgers, sausages, shrimp, corn, or whatever else we’re tossing on.
I use beef ribs here, but sometimes I will switch it up with country-style pork ribs or boneless pork ribs instead, depending on my budget and what’s available. Feel free to experiment.
Beef vs. pork ribs
Need more help deciding? There are several ways in which these ribs differ. Beef ribs are more robust, both in taste and size, and provide a heartier bite than their pork counterparts. You’re going to pay for all that meaty goodness, however, as beef ribs are generally more expensive. They also take longer to cook because of their size, so keep in mind that you can subtract 30 minutes to an hour of cook time for an equal portion of country-style pork ribs. Pork ribs have a milder flavor and are a bit more tender than beef.
How do I store leftovers?
Store leftover ribs in an airtight container in the fridge for 3 to 4 days. For longer storage, wrap the ribs tightly in cling wrap and freeze them for up to 2 months. Reheat them gently in the oven at 275°F, wrapped in aluminum foil with a splash of broth to keep them moist.
Serving suggestions
When I do up my ribs, I like to go all out. I’m all about serving up some Buttermilk Biscuits or Cornbread that I can grab and devour in double-quick time. And, of course, you can’t serve up ribs without coleslaw or, better yet, Brussels Sprout Salad. Serve up some Corn On The Cob and then something decadent for dessert, like this Chocolate Kahlúa Cake, and you’ve got a meal!
Easy Oven-Baked Beef Ribs Recipe
Ingredients
- 2 pounds beef ribs
- 3 tablespoons barbecue spice
- 1/2 cup barbecue sauce
Instructions
- Heat the oven to 225°F.
- Use a sharp knife to cut the membrane off the bottom of the ribs. Grab a corner of the membrane and slide your knife between the membrane and the meat. Then slowly cut away the sinews until you can remove the whole membrane.
- Place the ribs onto a baking sheet. Dab the meat dry with a paper towel. Sprinkle the barbecue spice all over the meat and rub it in.
- Cover the entire tray with foil and close completely. Then place the tray in the center of the oven to bake for 3 hours. Inspect occasionally. If it seems a little dry and burnt in places, add a splash of water to the tray, cover, and put back in the oven. You want the meat to be falling off the bone.
- Remove the foil and smother the meat with the barbecue sauce. Replace in the oven, and bake for another 10 minutes until the sauce caramelizes.
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