By: Author Tressa Jamil
Posted on - Last updated:
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Beef ribs cook in the oven until they are fall-off-the-bone good with little to no effort! Seasoned with a deliciousBBQ rub–our ribs bake at low temperature for two hours, resulting in tender, juicy ribs packed with flavor.For another variation, try our Instant Pot beef ribs that cook in one hour!
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Table Of Contents
- What You Need to Make this Recipe
- How to Cook Beef Ribs in the Oven
- How Do You Remove the Membrane from Ribs
- Expert Tips
- Serving Suggestions
- What to Do With the Leftovers
- Frequently Asked Questions
- Beef Ribs in the Oven
What You Need to Make this Recipe
- HomemadeBBQ Rub: You cannot go wrong with our simple homemaderib rub. I often double or triple the batch and store the rub in an airtight container, so I always have some on hand – especially during the grilling months. You can also usemustard rib rub.
- Beef Ribs: Two full racks of beef ribs feed our family with leftovers; remove the membrane before cooking, then cut the rack into slabs of 3-4. Cutting the ribs into slabs beforehand is a game-changer, and it’s the easiest way to serve ribs hot out of the oven or grill.
- BBQ Sauce:Our go-to barbecue sauce isSweet Baby Ray’s. It’s delicious, and they offersugar-free, which makes everyone in our family happy.
How to Cook Beef Ribs in the Oven
The full recipe with measurements is in the recipe card below.
Step 1: Preheat the oven to 300°F (148°C). Then, prepare the beef ribs by removing the silver membrane (see note) and cutting them into slabs of 3-4 bones.
Step 2: Coat them on either side with rib rub.
Step 3: Wrap the ribs in foil and line them onto arimmed baking sheet.Bake on the middle rack for 2 hours.
Step 4: Remove the ribs from the foil and brush them with bbq sauce using apastry brush. Set the oven to a low broil and cook the ribs uncovered for 5-8 minutes until they are sizzling.
Step 5: Let the ribs cool before serving, and enjoy!
How Do You Remove the Membrane from Ribs
For the best results, you should remove the thin layer of tough membrane attached to the ribs; leaving it on results in tough meat and less flavor.
1. Slide a knife under the membrane.
2. Lift and pull the membrane until it tears. Use your knife to pull it away if necessary.
3. Using a paper towel or your hand, grab the edge and pull it off. If you’re lucky, it will come off in one try. Otherwise, you may need to remove it in smaller sections.
Expert Tips
- Remove the membrane and cut the ribs into slabs of 3-4; this is the easiest way to serve ribs hot off the grill.
- Follow the instructions for removing the membrane from the ribs. Leaving it on results in tough ribs, and no one wants that.
Searching for More Like This?
If you love this recipe, try one of these beef favorites!
Braised Short Ribs
Rindsgulasch
ChilI Con Carne with Beans
Easy Beef Stroganoff
Serving Suggestions
If you’re wonderingwhat to serve with ribs, check out a few of these suggestions.
- Air Fryer Zucchini and Squash
- Baked Beans with Hamburger
- Vinegar Coleslaw,Homemade Coleslaw with Mint and Cilantro
- Avocado Cucumber Tomato Salad,Vegetable Chopped Salad
- Healthy Potato Salad,Southern Potato Salad
- Gluten Free Pasta Salad, Dutch Oven Mac and Cheese
- Rice Pilaf, Brown Rice
- Mashed Cauliflower
- Roasted Potatoes, French Fries,Air Fryer Hasselback Potatoes, Mashed Potatoes
What to Do With the Leftovers
- Refrigerate–Store the leftovers in an airtight container for 3 to 4 days.
- Freeze– Wrap the leftovers in foil and transfer them to a freezer-safe container or bag. Instant Pot beef ribs freeze for 1-2 months.
- Reheat– Preheat the oven to 250°F (121°C). Wrap the ribs with foil and bake them until they reach an internal temperature of 145°F (62°C) for 10 minutes.
- Reheat– Eat leftover ribs as is, or add them to a tortilla or a sweet roll to make a BBQ wrap, sandwich, orslider. You can also turn them into a taco and top them with chopped cilantro and red onion or add them to ahomemade pizzaas a topping.
Frequently Asked Questions
Are beef ribs hard to cook?
Cooking ribs can be tricky – it’s true. However, our oven-baked recipe makes the process much easier. If you cook the ribs at a lower temperature for longer, you will create a delicious meal without a fuss.
Grilled ribs require close monitoring. They cook low and slow like oven-baked ribs, but you’ll want to check them every 20-30 minutes to maintain the grill temperature and ensure they aren’t cooking over any hot spots.
What temperature should beef ribs be cooked to?
The safe internal temperature for ribs is between 190°F (87°C) and 200°F (93°C). I prefer the tenderness of ribs at 200°F (93°C), but that’s a personal preference. If you haven’t purchased ameat thermometer, it’s a worthwhile investment for perfectly cooked ribs every time!
Are beef ribs and beef short ribs the same?
I can take the time to list the differences for you, but I don’t think I could do it any better thanBBQ Champs. I love this write-up explaining the differences between the cuts and variations.
More Oven-Baked Recipes:
- BBQ Baked Chicken Legs
- Kielbasa and Potato
- Oven Baked Drumsticks with Peruvian Spices
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Beef Ribs in the Oven
Tressa Jamil
Coated in a delicious homemade rub – our oven-baked beef ribs cook low and slow until they are tender, juicy, and fall off the bone good.
4 from 5 votes
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Prep Time 12 minutes mins
Cook Time 2 hours hrs 8 minutes mins
Total Time 2 hours hrs 20 minutes mins
Course Main Course
Cuisine American
Servings 8 Slabs
Calories 758 kcal
Equipment
Ingredients
For the Homemade BBQ Rub:
- Homemade Rib Rub
For the Beef Ribs:
- 2 racks beef ribs, membrane removed, and cut into slabs of 3-4
- ½ cup BBQ sauce
Instructions
Preheat the oven to 300°F (148°C). Then, prepare the beef ribs by removing the silver membrane (see note) and cutting them into slabs of 3-4 bones. Coat them on either side with the homemade BBQ rub.
Wrap them in foil and line them onto a rimmed baking sheet. Bake on the middle rack for 2 hours.
Remove the ribs from the foil and brush them with bbq sauce using a pastry brush. Then, low broil the uncovered for 5-8 minutes until they are sizzling.
Allow the ribs to cool before serving, and enjoy!
Notes
Expert Tips:
- Remove the membrane and cut the ribs into slabs of 3-4; this is the easiest way to serve ribs hot off the grill.
- Follow the instructions for removing the membrane from the ribs. Leaving it on results in tough ribs, and no one wants that.
How do I know when the ribs are done?
- The safe internal temperature for ribs is between 190°F (87°C) and 200°F (93°C). I prefer the tenderness of ribs at 200°F (93°C), but that’s a personal preference. If you haven’t purchased a meat thermometer, check out the onewe use; it’s worth the investment for perfectly cooked ribs every time!
How to Remove the Membrane:
- Slide a knife under the membrane.
- Lift and pull the membrane until it tears. Use your knife to pull it away if necessary.
- Using a paper towel or your hand, grab the edge and pull it off. If you’re lucky, it will come off in one try. Otherwise, you may need to remove it in smaller sections.
Nutrition Disclosure:
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Slab | Calories: 758 kcal | Carbohydrates: 12 g | Protein: 76 g | Fat: 43 g | Sodium: 586 mg | Fiber: 1 g | Sugar: 10 g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
