Fall-off-the-bone tender with a sticky glaze

Oven-Baked Beef Ribs

Name: Oven-Baked Beef Ribs
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 2 racks
Ingredients: 2 racks beef back ribs (about 4 lbs total); 2 tbsp smoked paprika; 1 tbsp brown sugar; 1 tbsp garlic powder; 1 tsp cayenne pepper; 1 cup BBQ sauce; 2 tbsp apple cider vinegar; 1 tbsp honey

3h 15mEasy

Prep Time

15 min

Cook Time

3 hr

Total Time

3 hr 15 min

Servings

2 racks

Difficulty

Easy

Cost

Premium

$$$

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Oven-Baked Beef Ribs

Fall-off-the-bone tender with a sticky glaze

Slow-baked beef short ribs with a smoky-sweet glaze that caramelizes into a sticky, finger-licking coating.

15m

Prep Time

180m

Cook Time

195m

Total Time

Servings

Easy

Difficulty

Premium $$$

Cost

Main Course Gluten-Free Dairy-Free

Sarah Chen

September 2, 2021(Updated April 12, 2026)

You do not need a smoker to get incredible beef ribs. A low oven and a foil wrap do all the heavy lifting, producing meat so tender it slides right off the bone.

These ribs get a spice rub, a slow braise, and a final hit of glaze under the broiler. The whole process is hands-off and almost impossible to mess up.

Ingredients

2 racks beef back ribs (about 4 lbs total)
2 tbsp smoked paprika
1 tbsp brown sugar
1 tbsp garlic powder
1 tsp cayenne pepper
1 cup BBQ sauce
2 tbsp apple cider vinegar
1 tbsp honey

Instructions

1
Preheat oven to 275°F. Remove the membrane from the back of the ribs by loosening a corner with a paper towel and peeling it off.
2
Mix smoked paprika, brown sugar, garlic powder, cayenne, 1 tbsp salt, and 1 tsp black pepper. Rub generously over both sides of the ribs.
3
Wrap each rack tightly in a double layer of aluminum foil. Place on a sheet pan and bake for 2.5 hours.
4
Remove from oven, carefully unwrap. Mix BBQ sauce, vinegar, and honey. Brush generously over the ribs.
5
Increase oven to 400°F. Bake uncovered for 20-30 minutes, brushing with more glaze every 10 minutes, until sticky and caramelized.
6
Let rest 10 minutes, then cut between the bones and serve.

Serving Suggestions

Ways to Serve This Dish

Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation

Substitutions

Beef back ribsBeef short ribs

Short ribs are meatier. Add 30 minutes to the cook time.

BBQ sauceHoisin sauce

Hoisin creates an Asian-inspired sticky glaze.

CayenneChipotle powder

Chipotle adds smoky heat instead of sharp heat.

FlavorPantry

Test Kitchen Pick

Chipotle

Helpful Pantry Staple

Why the chipotle matters

This ingredient brings both smoke and heat, which is why it changes the final flavor more than a generic chile powder swap would.

This is one of the highest-impact pantry ingredients in the dish.

Adds smoke and heat together
Useful in tacos, marinades, and stews

A can of chipotles goes a long way once you start cooking more Mexican and Tex-Mex food.

Shop chipotle for this recipe

Tips & Storage

Pro Tips

Removing the membrane on the back of the ribs is essential for tender results.
The ribs are done when the meat pulls back from the bones about half an inch.
For smokier flavor, add 1 tsp liquid smoke to the BBQ glaze.
Let the ribs rest before cutting so they hold together better.

Storage

Store in airtight containers for up to 4 days. Freeze wrapped tightly for up to 3 months.

Reheating

Reheat wrapped in foil in a 300°F oven for 20-25 minutes until warmed through.

Nutrition Facts

Per serving (3-4 ribs) · 4 servings

Calories480

LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein36g

Carbohydrates14g

Fat32g

Fiber8g

Sugar1g

Sodium820mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Beef back ribs vs short ribs?: Back ribs are cut from near the spine and have more bone. Short ribs have thicker meat. Both work — short ribs may need 30 extra minutes.
Can I grill these?: Yes, smoke or grill over indirect heat at 250°F for 3-4 hours, then glaze and sear at the end.
How do I know when they are done?: The meat should pull away from the bone easily. A toothpick should slide through the meat like butter.

Explore More

More Main Course Gluten-Free Recipes Dairy-Free Recipes Oven Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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Instructions

1
Preheat oven to 275°F. Remove the membrane from the back of the ribs by loosening a corner with a paper towel and peeling it off.
2
Mix smoked paprika, brown sugar, garlic powder, cayenne, 1 tbsp salt, and 1 tsp black pepper. Rub generously over both sides of the ribs.
3
Wrap each rack tightly in a double layer of aluminum foil. Place on a sheet pan and bake for 2.5 hours.
4
Remove from oven, carefully unwrap. Mix BBQ sauce, vinegar, and honey. Brush generously over the ribs.
5
Increase oven to 400°F. Bake uncovered for 20-30 minutes, brushing with more glaze every 10 minutes, until sticky and caramelized.
6
Let rest 10 minutes, then cut between the bones and serve.

Tips & Storage

Pro Tips

Removing the membrane on the back of the ribs is essential for tender results.
The ribs are done when the meat pulls back from the bones about half an inch.
For smokier flavor, add 1 tsp liquid smoke to the BBQ glaze.
Let the ribs rest before cutting so they hold together better.

Storage

Store in airtight containers for up to 4 days. Freeze wrapped tightly for up to 3 months.

Reheating

Reheat wrapped in foil in a 300°F oven for 20-25 minutes until warmed through.

Frequently Asked Questions

Beef back ribs vs short ribs?

Back ribs are cut from near the spine and have more bone. Short ribs have thicker meat. Both work — short ribs may need 30 extra minutes.

Can I grill these?

Yes, smoke or grill over indirect heat at 250°F for 3-4 hours, then glaze and sear at the end.

How do I know when they are done?

The meat should pull away from the bone easily. A toothpick should slide through the meat like butter.

Oven-Baked Beef Ribs

Oven-Baked Beef Ribs

Oven-Baked Beef Ribs

Ingredients

Instructions