These baked beef ribs are stick-to-your-ribs filling, and they’re so delicious! You don’t need chef skills to cook them, but you do need a bit of time.
I highly recommend reading this entire post before you begin preparing the recipe. However, if all you want is the list of ingredients with full directions, please either click on the jump-to-recipe button above or scroll to the bottom of this post.
Ribs Baked in the Oven
There are so many different ways to cook ribs, and I like all of them. Each method makes them a little different.
I like to make this recipe when I have things to do around the house because I don’t like to leave my oven on when I’m gone.
Although they take a long time to cook, they have such good flavor it’s worth it. The only problem I had was finding them in the grocery stores.
Apparently, beef ribs are popular because the meat people at the 2 stores that were out of them said that as soon as they put them in the case, customers grab them.
I finally found a very small package at the third store I visited, which is fine since there are only 2 of us in the house.
Tender Beef Ribs
I love beef ribs when they’re tender, which is why I like to slow cook them, even in the oven. I’ve cooked them in an Instant Pot, but I think the best way is either in the oven or air fryer.
Most of the time, I cook pork ribs because they’re easier to find, and they’re less expensive. We like both.
However, sometimes we want the luxury of some delicious beef ribs, but they have to be tender. The only way—or at least the best way—to get them that way is slow cooking.
There have been times when I’ve used my slow cooker for the first part of the process. That always tenderizes tough cuts of meat.
Regardless of how you cook ribs, make sure they’re done. I use a meat thermometer inserted into the thickest part of the meat. The temperature should reach 203˚ F.
Baked Beef Ribs Ingredients
You don’t need a lot of ingredients for this ribs recipe. As I already mentioned, what you need the most of is time.
Here is the ingredient list:
- Beef ribs (preferably beef short ribs)
- Liquid smoke (optional)
- Barbecue sauce (homemade or bottled)
- Salt and black pepper to taste (seasoned salt or table salt)
- Olive oil (or avocado oil)
You can add other ingredients if you like, such as onion powder, garlic powder, ground cayenne, ground cinnamon or any other seasoning.
I’ve actually made a dry rub with a variety of ground seasonings. Then I pat the seasoning blend on the ribs before slow cooking them.
Double or triple the recipe, depending on how much meat you need. This is an easy recipe to alter based on quantity and personal taste.
How to Make Baked Beef Ribs
First of all, preheat your oven to 275 degrees F. Cover the inside of a baking pan (large enough to accommodate the ribs) with aluminum foil.
Coat the foil with olive oil or avocado oil. This keeps the meat from sticking.
Place the ribs on the baking sheet in a single layer. Brush liquid smoke over the top if you like a smoked flavor.
Next, sprinkle salt (or seasoned salt) and pepper over the top. I go light on the salt because the barbecue sauce has salt in it.
Cover the ribs with another piece of foil and seal the edges all the way around. This keeps the steam inside as they cook, helping to tenderize the ribs.
Bake ribs in the preheated oven for 2-1/2 hours. I know this seems like a long time, but you’re cooking on low heat.
If you’re not as concerned about tenderizing the ribs, the first time you put them in the oven, you can cook them on medium or medium high heat—350˚ or 400˚ F for 1-1/2 hours. I like them tender.
This is the worst part of baking ribs for me. Waiting has never been my strong suit.
Take the ribs out of the oven and remove the top layer of foil. If you want bbq ribs, brush the barbecue sauce all over them.
Return ribs to the oven and turn up the heat to 350˚ F.
Bake for 20 more minutes.
If you have extra sauce, set it aside for people to add more to their ribs at the table. Some people like their ribs extra saucy.
Put the reserved bbq sauce in a small bowl, cover it with plastic wrap, and refrigerate it until ready to use as a dipping sauce during the meal.
Or you can add another sauce if you want. I’ve used sweet and sour sauce in the past, and it’s good.
After the ribs are done, allow them to rest for 10 to 15 minutes before serving.
I placed a recipe card at the bottom of this post that has the ingredient amounts and full directions for your convenience.
Homemade Barbecue Sauce Recipe
This time, I used bottled sauce, but I have several yummy barbecue sauce recipes. This is probably my favorite: best homemade barbecue sauce.
I have several different sauce recipes, depending on what I have on hand. I always believe in using what’s in your pantry.
Here are the ingredients you’ll need for another one:
- 2/3 cup of ketchup
- 1 tablespoon of Worcestershire sauce
- 1/2 teaspoon of dry mustard
- 1/2 teaspoon of smoked paprika
- 1 tablespoon of brown sugar
- 1 teaspoon of chili powder
- 1/2 cup of red wine (optional)
- Combine all of the ingredients in a small saucepan and heat on a low temperature for about 10 minutes.
- Let the mixture cool and transfer to a small bowl until you need it. This homemade bbq sauce is good for a few days.
How to Store Leftover Baked Beef Ribs
We rarely have leftovers when I cook these ribs. But there have been a few times when there are a few left.
They need to be in an airtight container and then refrigerated. They should be good for 3 days.
You can also freeze cooked ribs. Seal them in an airtight container and label the outside so you know when you put them in the freezer. They should be good for a couple of months.
When it’s time to reheat them, you can put them in an air fryer or the oven at 350˚ F. I would heat them in the air fryer for 8-10 minutes and the oven for 15 minutes. If they’re frozen, it will take longer.
Best Sides for Beef Ribs
I typically serve a starch and a vegetable or salad with beef ribs. Sometimes I include some sort of bread. But that’s up to you.
Here are some delicious side dishes that go with beef ribs:
Mac and Cheese Casserole – This casserole goes with any meat, and it’s especially good with bbq ribs.
Twice Baked Potato – You can make this in advance and heat it up right before serving dinner. It’s delicious!
French Fries – I cook them in my air fryer, but they’re also good when cooked in the oven.
Green Bean Casserole – I add something special to make my traditional green bean casserole stand out. It’s more colorful and even more delicious!
Roasted Brussels Sprouts – Even people who don’t care for vegetables enjoy Brussels sprouts the way I cook them. They’re crispy on the outside and absolutely flavorful.
Broccoli Slaw – What do you get when you combine deliciousness, satisfying crunch, and a boatload of nutrients? This broccoli slaw has all of that and more!
Dinner Rolls – These soft dinner rolls from Back to My Southern Roots go with any meal, and they’re easy to make!
Southern Style Cornbread – We like cornbread with a variety of meals, so I make it with my grandmother’s recipe that has withstood the test of time.
- 1-1/2 pounds of beef ribs
- 1/2 cup barbecue sauce (homemade or from a bottle)
- 1 tablespoon of liquid smoke (optional)
- 1 teaspoon of olive oil or avocado oil
- Salt and pepper to taste
- Preheat oven to 275˚ F. Cover the inside of a baking pan with foil.
- Place the ribs on the pan in a single layer.
- If you like extra smoky ribs, brush the liquid smoke over the ribs.
- Sprinkle salt and pepper on top.
- Cover the ribs with another sheet of foil and seal the sides with the bottom foil.
- Bake in the oven for 2-1/2 hours.
- Take the ribs out of the oven and remove the top layer of foil. Add the barbecue sauce. If you like extra sauce on the ribs, that’s fine. You can either add it now or after the ribs are done.
- Return the ribs to the oven and turn up the heat to 350˚ F. Bake for an additional 20 minutes.
- Remove the ribs from the oven and allow then to rest for 10-15 minutes before serving.
- Enjoy every bite!
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 578Total Fat 47gSaturated Fat 25gTrans Fat 0gUnsaturated Fat 22gCholesterol 78mgSodium 375mgCarbohydrates 19gFiber 1gSugar 6gProtein 25g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.