Easy Oven-Baked Beef Back Ribs Recipe (Fall-Off-the-Bone)

Close-up of tender beef back ribs coated in a rich, sticky barbecue glaze, highlighting their juicy texture.

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Slow-baked Beef Back Ribs Recipe with smoked paprika, garlic, apple cider vinegar, and a touch of heat. Juicy, smoky, and unforgettable! If you love BBQ beef ribs but don’t have a smoker, this oven-baked recipe gives you that same fall-off-the-bone tenderness with minimal effort.

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Beef back ribs remind me of Sunday afternoons at home, where the only rule was to keep things slow and easy. My dad was the kind of guy who loved a good barbecue, but the oven was his secret weapon when it came to ribs. He’d pop them in first thing in the morning, and by the time the game came on, the whole house smelled like smoky, savory heaven.

The first time I tried making them myself, let’s just say it was a bit of a learning curve. I didn’t have a grill (apartment living, you know?), and I didn’t trust the oven to do the job. But after a few attempts—and one slightly charred rack—I found the perfect method. Slow baking at a low temp, a tangy marinade, and a little patience. Now, it’s one of those recipes I pull out when I want to impress without stressing.

There’s just something so satisfying about serving up tender, fall-off-the-bone ribs that make people go, Wait, you made this at home? Whether it’s a family dinner, a game day snack, or just a random Tuesday night when you’re craving comfort food, this recipe always delivers.

Why You’ll Love This Beef Back Ribs Recipe?

  • Low effort, high reward. This cooking method is all about slow cooking at a low temperature, allowing the connective tissue to break down for that perfect, bone-tender texture. Most of the time, you’re just letting the oven do its thing.
  • Perfectly tender meat. Seriously, the meat side of the ribs gets so juicy that it practically melts away from the bone! These ribs cook slowly until they’re practically falling apart. Unlike a rack of pork ribs, beef back ribs have much meat near the bone, making them extra satisfying.
  • Smoky, tangy flavor. The seasoning blend and vinegar marinade make every bite pop. A touch of chili powder or a splash of Worcestershire sauce can deepen the flavor even more, giving you that backyard barbecue taste without the grill.
  • Simple ingredients. No need for fancy gadgets or hard-to-find spices. Everything in this recipe can be found at your local grocery store, making it an easy oven-baked recipe you can whip up anytime. The best beef ribs are all about patience, and this low-heat cooking method ensures fall-apart tenderness.
  • Versatile. Pair these ribs with classic comfort foods like sweet potatoes or go for a more casual dinner with simple grilled veggies. They’re great for any occasion, from casual dinners to backyard parties.

Close-up of tender beef back ribs coated in a rich, sticky barbecue glaze, highlighting their juicy texture.

Ingredient Notes:

Let’s talk about why these ingredients work so well:

  • Beef Back Ribs: These are meatier than their pork cousins, with a bold, beefy flavor. Look for racks with plenty of meat on the bones. They’re cut from the top of the bones near the ribeye roast, making them extra flavorful with just the right amount of marbling. A full rack of ribs is perfect for serving a crowd, but you can also cook individual ribs for smaller portions.
  • Apple Cider Vinegar: Tenderizes the meat and adds a subtle tang that balances the smoky spices. It not only helps break down connective tissue but also acts as a great alternative to heavy BBQ sauces for those who love a more natural, tangy kick.
  • Hot Sauce: Adds just enough heat to keep things interesting without overpowering the other flavors. For extra spice, a sprinkle of chili powder or cayenne will turn up the heat!
  • Smoked Salt: Gives the ribs that just came off the grill vibe, even if you never step outside. A little goes a long way—this ingredient is the secret to making oven-baked ribs taste like they were slow-cooked over an open flame.
  • Smoked Paprika: Enhances the smoky flavor and adds a rich, reddish hue. For deeper complexity, try mixing in a dash of Worcestershire sauce—it complements the paprika beautifully. (Adding dry mustard to the spice rub gives the ribs an extra depth of flavor with a little heat.)
  • Garlic & Onion Powder: The dynamic duo for building that savory base.
  • Olive Oil Spray: Helps the spices stick and gives the ribs a slight crispiness. This little step ensures the dry rub sticks perfectly while also preventing the ribs from drying out in the oven.

A stack of succulent beef back ribs glistening with sauce, showcasing their smoky charred edges.

How To Make Beef Back Ribs?

Making these beef back ribs is surprisingly simple. Here’s how to do it:

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  • Step 1. Prep the Oven and Pan: Start by preheating your oven to 250°F. Line a rimmed baking sheet with parchment paper or foil—trust me, you’ll thank yourself later when it’s time to clean up. Using aluminum foil is a great idea if you want to lock in moisture and make cleanup even easier. Don’t forget to remove the silver skin on the back of the ribs! A butter knife and a paper towel make this step easier.
  • Step 2. Mix the Marinade: In a small bowl, whisk together the apple cider vinegar and hot sauce. It’s tangy, it’s zesty, and it’s going to take these ribs to the next level.
  • Step 3. Season the Ribs: Place the ribs bone-side down on the baking sheet. Spray the tops lightly with olive oil, then sprinkle on the smoked salt, black pepper, smoked paprika, garlic powder, and onion powder. Don’t just sprinkle—pat it down a little so the seasoning sticks. If you have your own rub or prefer a custom blend, try this BBQ rub recipe I found recently—it adds just the right balance of smoky and sweet. 
  • Step 4. Bake to Build a Crust: Pop the ribs into the oven, uncovered, and bake for 1 hour. This step helps develop a nice crust on the outside. This cooking time is crucial for getting that signature bark on the outside of the meat while keeping the inside juicy.
  • Step 5. Baste and Bake Again: After the first hour, give the marinade a quick stir. Divide it into three portions. Brush the ribs with one-third of the marinade, then return them to the oven. Repeat this process every hour for the next three hours, basting and baking to lock in flavor. The layers of foil on the baking sheet help with easy cleanup and keep the juices from burning.
  • Step 6. Optional: Go the Extra Hour: After four hours, your ribs will be tender and ready to serve. But if you want next-level ribs, lower the oven temperature to 200°F and bake for another hour. This step caramelizes the edges and makes them ridiculously tender. The last hour of slow cooking is when the magic happens—it deepens the flavors and makes the ribs extra juicy.
  • Step 7. Serve and Enjoy: Remove the ribs from the oven, let them rest for a few minutes, then slice into portions. Serve hot and bask in the compliments—because they’re coming.

Perfectly cooked beef back ribs resting on parchment paper, with a glossy barbecue finish.

Storage Options:

Got leftovers? Lucky you. Here’s how to keep them tasty:

  • Refrigerate: Store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 300°F until warmed through.
  • Freeze: Wrap tightly in foil and freeze in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating. When reheating, wrap the ribs in foil and place them in a low-temperature oven to maintain their tenderness.

Variations and Substitutions:

Want to make this recipe your own? Here are some ideas:

  • Spicy Ribs: Add cayenne pepper or use an extra-hot sauce in the marinade.
  • Sweet & Smoky: Mix 1 tablespoon of brown sugar into the seasoning blend.
  • BBQ-Style: Brush with BBQ sauce during the last 30 minutes of baking for a sticky, caramelized finish. For a smoky twist, add a touch of liquid smoke to the marinade or spice rub—it mimics that slow-cooked BBQ flavor perfectly.
  • Dry Rub Only: Skip the marinade and stick to a dry rub for a more intense crust. For those who love that steakhouse flavor, I’ve found that a Texas Roadhouse Steak Rub gives these ribs an irresistible, smoky depth.

Side view of beef back ribs with visible layers of meat and bone, slathered in a dark, savory sauce.

What to Serve with Beef Back Ribs?

These ribs are the main event, but they’re even better with a few great sides:

  • Creamy Coleslaw: A cool, tangy contrast to the smoky ribs.
  • Cornbread: Sweet and buttery, it’s perfect for soaking up all the juices.
  • Garlic Mashed Potatoes: Comfort food at its best. A rack of ribs pairs well with sweet potatoes, whether baked, mashed, or turned into fries. Their natural sweetness balances the smoky and savory flavors of the meat.
  • Grilled Veggies: Bell peppers, zucchini, or asparagus add a fresh, smoky touch.
  • Mac & Cheese: Because why not?

Frequently Asked Questions:

  • Can I cook these ribs on the grill instead of the oven?
    Absolutely! Wrap them in foil and cook over indirect heat at 275°F for about 3 hours. Finish them unwrapped over direct heat for 10-15 minutes to get that crispy char. This method works great for BBQ ribs and gives them that flame-kissed flavor.
  • How do I know when the ribs are done?
    They should be fork-tender and pull away from the bone easily. If you’re using a thermometer, aim for 200°F internally. The end of the cook is when you’ll see the connective tissue fully break down, making the meat extra juicy.
  • Can I make these ahead of time?
    Totally. Cook them a day ahead, then reheat in a 300°F oven for about 20 minutes. This makes them a great alternative to slow cooker ribs, especially if you want that rich flavor without waiting all day.
  • Should I let the ribs sit out before baking?
    Yes! Letting the ribs sit at room temperature for about 30 minutes helps them cook more evenly and retain their juices. Oven-baked ribs benefit from this step because it prevents the meat from seizing up during cooking.
  • What’s the best way to remove the silver skin from ribs?
    Before seasoning, you’ll want to remove the thin membrane (silver skin) from the back of the ribs. Slide a butter knife under the membrane at one end, then grab it with a paper towel for a better grip and peel it off. This step ensures the seasoning fully penetrates the meat and prevents a tough texture after baking.
  • Can I cook these ribs in a slow cooker?
    Yes! If you prefer slow cooking, place the seasoned ribs in the slow cooker with a bit of apple cider vinegar and cook on low heat for 6-8 hours. Finish them in the oven or under the broiler to get that classic caramelized crust at the end of cooking.

Juicy beef back ribs served fresh, dripping with barbecue sauce, ready to enjoy.

And there you have it—my no-fuss, totally delicious Beef Back Ribs Recipe. Give it a try and let me know how it turned out. Did you stick to the plan, or throw in your own twist? Next time, experiment with different rubs or try serving them alongside classic barbecue sauce for a new spin on this oven-baked recipe.

Whether you’re making these for a casual dinner or a full slab ribs feast, this oven-baked ribs recipe is guaranteed to impress. The good news? This method works just as well for beef short ribs, chuck roast, or even a prime rib roast—just adjust the cooking time accordingly! Let me know—did you stick to the plan or add your own twist?

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Perfectly cooked beef back ribs resting on parchment paper, with a glossy barbecue finish.

Beef Back Ribs Recipe

Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Slow-baked Beef Back Ribs Recipe with smoky spices, apple cider vinegar, and a hint of heat. Tender, flavorful, and easy to prepare.
6 Servings

Ingredients

  • ½ cup apple cider vinegar
  • 2 tablespoons hot pepper sauce e.g., Frank's RedHot
  • 2 racks beef back ribs approximately 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

  1. Set your oven to 250°F. Prepare a rimmed baking sheet by lining it with parchment paper or aluminum foil to facilitate easy cleanup.

Prepare the Marinade

  1. In a small mixing bowl or jar, whisk together the apple cider vinegar and hot pepper sauce until well combined. Set aside for later use.

Season the Ribs

  1. Place the beef back ribs on the prepared baking sheet with the bone side facing down. Lightly spray the ribs with olive oil to ensure even coverage. Sprinkle the ribs generously with smoked salt, black pepper, smoked paprika, onion powder, and garlic powder. Press the seasonings gently onto the surface of the ribs to adhere.

Begin Baking

  1. Transfer the ribs to the preheated oven and bake them, uncovered, for 1 hour. This step helps create a flavorful crust on the surface.

Baste and Continue Baking

  1. After the initial hour of baking, stir the marinade and divide it evenly into three portions. Using a clean basting brush, apply one-third of the marinade to the ribs. Return the ribs to the oven and continue baking for another 3 hours, basting the ribs with the reserved marinade every hour. Ensure the basting brush is rinsed with hot, soapy water after each use.

Optional Final Hour

  1. At the 4-hour mark, the ribs should be tender and ready to serve. For enhanced flavor and texture, reduce the oven temperature to 200°F and bake the ribs for an additional hour. This optional step caramelizes the exterior and makes the meat even more tender.

Serve

  1. Remove the ribs from the oven and allow them to rest for a few minutes. Cut them into individual portions and serve immediately.

Notes

To make this recipe gluten-free:
  • Verify that the hot pepper sauce is gluten-free, as some brands may include gluten-based additives.
  • Confirm that all spice blends, including smoked salt, paprika, and garlic powder, are free from gluten-containing ingredients.
These small adjustments will ensure a delicious, gluten-free meal.
Bitty

 

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< Hi, I'm Bitty! >

I'm Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my "About Me" page for more info!

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