Description
These tender and flavorful beef back ribs are slow-baked to perfection with a smoky and spicy dry rub, then brushed with tangy BBQ sauce for a mouthwatering finish. The low and slow oven cooking method ensures the ribs are fall-off-the-bone tender and packed with rich smoky flavor, making them a perfect option for a comforting dinner or a weekend BBQ.
Ingredients
Scale
Beef Back Ribs
- 3–4 pounds beef back ribs (1 rack)
Spice Rub
- 1 ½ tablespoons smoked paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon garlic powder
- 1 ½ teaspoons onion powder
- 2 teaspoons kosher salt
BBQ Sauce
- 1 cup BBQ sauce
Instructions
- Bring Ribs to Room Temperature: Let the ribs sit out until they reach room temperature for even cooking. Preheat your oven to 275°F and position oven racks in the upper and lower thirds. Prepare a large rimmed baking sheet by lining it with aluminum foil.
- Prepare the Spice Rub: In a small bowl, mix together smoked paprika, cayenne, garlic powder, onion powder, and kosher salt to create a flavorful dry rub.
- Apply the Rub to Ribs: Place the ribs on the foil-lined baking sheet and generously rub the spice mixture all over the ribs. Flip the ribs so the bone side is up, then cover the entire baking sheet tightly with aluminum foil, sealing the edges well.
- Bake the Ribs: Put the covered ribs on the lower oven rack and bake for 3 hours. After 3 hours, carefully remove the ribs, uncover the baking sheet while retaining the foil, and drain off any rendered fat. Flip the ribs so the meat side is facing up and brush them with half of the BBQ sauce.
- Finish Baking With BBQ Sauce: Re-cover the ribs with the foil and return them to the oven. Bake for another hour, brushing on the remaining BBQ sauce halfway through this time. The ribs should be tender and nearly falling off the bone when done; test by poking the ribs with a paring knife, which should slide in easily.
- Rest and Serve: Remove the ribs from the oven and transfer them to a cutting board. Let them rest for 5 to 10 minutes before slicing and serving to retain juicy tenderness.
Notes
- To Store: Store leftover beef back ribs in an airtight container in the refrigerator for up to 4 days.
- To Reheat: Reheat by placing ribs on a baking sheet covered with foil and baking at 350°F until warmed through. Microwaving is possible but the oven retains the best texture.
- To Freeze: Freeze cooled ribs in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1/4 rack (approx. 225g)
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 35 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg
