Fall-off-the-bone tender with a sticky glaze
Oven-Baked Beef Ribs
Prep Time
15 min
Cook Time
3 hr
Total Time
3 hr 15 min
Servings
4
2 racks
Difficulty
Easy
Cost
Premium
$$$
Oven-Baked Beef Ribs
Fall-off-the-bone tender with a sticky glaze
★4.5(13)
Slow-baked beef short ribs with a smoky-sweet glaze that caramelizes into a sticky, finger-licking coating.
15m
Prep Time
180m
Cook Time
195m
Total Time
4
Servings
Easy
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
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 classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
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.
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.
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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