This oven-baked BBQ beef ribs recipe delivers tender, fall-off-the-bone meat coated in a rich, caramelized barbecue glaze. Slow-cooked to perfection and finished with a delicious saucy crust, these ribs are ideal for a comforting family dinner or a weekend gathering.

Why You’ll Love This Recipe

This recipe offers maximum flavor with minimal effort. The slow oven bake ensures the beef ribs turn incredibly tender, while the homemade dry rub creates a deep, savory base. Finished with your favorite BBQ sauce, the final glaze caramelizes beautifully. It’s simple, reliable, and always a crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 racks beef ribs or beef short ribs (1.4–1.8 kg total)
2 tablespoons brown sugar
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon salt
1 teaspoon black pepper
1⁄2 teaspoon chili powder
1 cup BBQ sauce (any preferred brand)

Directions

1. Preheat the oven to 135°C.
2. Remove the membrane from the back of the ribs if still attached. Pat the ribs dry using paper towels.
3. Prepare the dry rub by mixing the brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and chili powder in a small bowl.
4. Rub the spice mixture evenly over both sides of the ribs.
5. Place the ribs on a large sheet of heavy-duty aluminum foil, meat side up. Wrap tightly to form a sealed packet. Transfer to a baking tray.
6. Bake for 2½ to 3 hours, or until the ribs are tender and the meat easily pulls away from the bone.
7. Carefully open the foil (beware of steam). Brush the ribs generously with BBQ sauce.
8. Increase the oven temperature to 200°C. Return the ribs to the oven, uncovered, for 15–20 minutes or until the sauce caramelizes and becomes sticky.
9. Allow the ribs to rest for 10 minutes before slicing and serving.

Servings and timing

Servings: 4
Preparation time: 15 minutes
Cooking time: 3 hours 15 minutes
Total time: 3 hours 30 minutes

Variations

• Use a spicy BBQ sauce for extra heat.
• Add a teaspoon of smoked paprika for deeper smoky flavor.
• Replace brown sugar with honey for a slightly different sweetness.
• Add a splash of apple juice to the foil packet for added moisture.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm the ribs in a 160°C oven for 10–15 minutes or until heated through.
They can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

How do I know when the beef ribs are done?

They are ready when the meat is very tender and easily pulls away from the bone.

Can I use boneless beef ribs?

Yes, but reduce the baking time slightly since they cook faster.

Can I prepare the ribs ahead of time?

Yes, season and wrap the ribs the night before, then bake the next day.

What type of BBQ sauce works best?

Any brand you enjoy is perfect; sweeter sauces caramelize especially well.

Can I cook these ribs at a higher temperature to reduce time?

Not recommended, as low and slow cooking ensures tenderness.

How do I keep the ribs from drying out?

Sealing them tightly in foil traps moisture and prevents dryness.

Can I make these ribs without foil?

You can, but they may not become as tender or moist.

Can I grill the ribs after baking?

Yes, finish them on the grill for a charred, smoky finish.

Do I need to remove the membrane?

Removing it helps the seasoning penetrate and improves tenderness.

Can I use this recipe for lamb or chicken?

Yes, but cooking times will differ depending on the protein.

Conclusion

These oven-baked BBQ beef ribs offer a foolproof way to enjoy deeply flavorful, tender ribs without the need for outdoor grilling. With a simple rub, slow baking method, and glossy BBQ finish, they’re ideal for any occasion and sure to satisfy every rib lover at the table.

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