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5 from 2 votes

Easy Oven Baked Beef Ribs

These oven-baked beef ribs are a lifesaver when you’re craving BBQ but don’t have a grill, or just feel like keeping it simple indoors.
Course Beef
Cuisine American, Southern American
Keyword bbq ribs, beef ribs, oven baked beef ribs, oven baked ribs
Prep Time 15 minutes
Cook Time 3 hours
Servings 4 people
Author April Boller Wright
Cost $25

Ingredients

Beef Ribs Seasoning

  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1/2 tbsp chili powder
  • 2 tsp ground cumin
  • 1/4 tsp cayenne pepper optional, for heat
  • salt and pepper for taste
  • 2 1/4 tsp Traegers Apple and Honey Rubs optional
  • Traeger Original BBQ Sauce or your favorite store-bought

For the Ribs

  • 5 lbs meaty separated beef ribs I get mine from Costco.

Rib Marinade

  • 1 tbsp olive oil
  • 3/4 cup soy sauce
  • 2 tbsp Worcestershire sauce
  • 1 1/2 tsp apple cider vinegar
  • ½ tsp liquid smoke
  • 2 tbsp minced garlic

Instructions

  • Marinade
    In a bowl, whisk together the soy sauce, Worcestershire sauce, apple cider vinegar, liquid smoke, minced garlic, and olive oil until well combined. Place the ribs into two large Ziploc bags (about half in each). Divide the marinade evenly between the bags, seal tightly, and make sure all ribs are coated. Marinate overnight in the refrigerator.
  • Prep the Ribs
    next day, remove ribs from the fridge and let come to room temperature for 30–45 minutes. Preheat your oven to 275°F (150°C). Line a baking pan with foil for easier cleanup.
    Pat the ribs dry with paper towels (this helps the seasoning stick).
  • Season with Dry Rub
    Mix your dry rub ingredients. Place ribs bone side up, then rub the seasoning blend all over both sides of the ribs.
  • Wrap & Bake
    ribs tightly in foil (I use 2–3 layers). Place on a baking pan and bake for 2–3 hours, depending on thickness, until fork tender and meat has pulled back from the bones.
  • Sauce & Finish
    remove foil (watch for hot steam). Brush ribs with melted butter (optional) and slather with BBQ sauce. Broil for 5–7 minutes until sauce bubbles and caramelizes.
  • Rest & Serve
    Let ribs rest for 5 minutes, and serve with extra sauce on the side. This is perfect with coleslaw

Video

Notes

Important Pro Tips
Marinade: Unfortunately, I lost the video footage of the marinade process but if you are short on time you don’t have to marinate the ribs. They’ll still be tender and flavorful baked as-is. But if you want that deeper, richer flavor that really penetrates the meat, marinate them overnight.
Marinade: Since I was working with a 5-pound pack of beef ribs, I divided them between two Ziploc bags. Pour half of the marinade into each bag to evenly coat the ribs. This ensures everything gets coated evenly without overcrowding.
Important: Be sure to let the ribs come to room temperature before baking the next day. Cold meat straight from the fridge can cook unevenly, and bringing them to room temp helps them bake more evenly and stay juicy.
    • Don’t be shy with the seasoning, meaty ribs can handle it.
    • Cooking time for BBQ ribs can vary depending on how meaty they are. If your ribs are meaty like mine (they took about 3 hours), they may need more time, while thinner cuts will cook faster. When I lived in Kansas, I learned from locals that ribs shouldn't fall off the bone; they should be tender enough to pull off with a little tug but still have structure.
      Everyone has their preference. Some like fall-off-the-bone tender, while others prefer ribs with a little more bite. At the end of the day it's your food and all about what you enjoy.
      Check your ribs at the 2-hour mark to assess tenderness. If not tender enough, add more time and check again at 2.5 hours. For thicker, meatier ribs, you may need 3 to 4 hours to reach the desired tenderness. Be sure to seal the pan tightly with foil before returning to the oven.
    • Keep the oven door shut as much as possible. You want steady heat for tender, juicy ribs.
    • There will be quite a bit of fat and liquid in the pan as the ribs cook down. You can go ahead and pour that out before brushing on the BBQ sauce. I like to get rid of it so the sauce has a chance to really cling to the ribs.
    • I used Traeger’s sauce but you can swap it for your favorite homemade sauce if you’ve got the time. Either way, no one’s judging when it tastes this good straight from the bottle.
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