Oven Barbecue Beef Ribs – Fall-Off-The-Bone Tender

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If you love barbecue but don’t have access to a grill or smoker, oven-baked barbecue beef ribs are the perfect alternative. These ribs turn out tender, juicy, and full of smoky, sweet, and tangy flavors. Slow-cooked to perfection, they practically fall off the bone, making them an irresistible crowd-pleaser.

Ingredients

  • 3–4 lbs beef ribs
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper (optional for heat)
  • 1 tsp brown sugar
  • 1 cup barbecue sauce (your favorite brand or homemade)
  • 1 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1/2 cup beef broth

Instructions

1. Preheat and Prepare: Preheat your oven to 300°F (150°C). Line a baking sheet with aluminum foil for easy cleanup and place a wire rack on top.

2. Prep the Ribs: Remove the membrane from the back of the ribs for better texture and seasoning absorption. Rub the ribs with olive oil, then mix salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne (if using), and brown sugar. Coat the ribs evenly with the spice rub.

3. Slow Roast: Place the ribs on the prepared baking sheet, bone-side down. In a small bowl, mix barbecue sauce, apple cider vinegar, Worcestershire sauce, and beef broth. Brush a thin layer of the mixture onto the ribs, covering them with aluminum foil to lock in moisture. Bake for 2.5–3 hours, basting every hour with the sauce.

4. Caramelize the Barbecue Sauce: Remove the foil and increase the oven temperature to 400°F (200°C). Generously brush the ribs with more barbecue sauce and return to the oven for an additional 15–20 minutes until the sauce caramelizes.

5. Rest and Serve: Allow the ribs to rest for 10 minutes before cutting them between the bones. Serve with extra barbecue sauce, coleslaw, or cornbread for a complete meal.

Tips for the Best Oven-Baked Ribs

  • Low and Slow Cooking: Ensures fall-apart tenderness.
  • Removing the Membrane: Improves texture and seasoning absorption.
  • Basting Frequently: Keeps the ribs juicy and flavorful.
  • Broiling for a Charred Finish: If you want a more grilled-like effect, broil the ribs for 5 minutes at the end.

Enjoy these mouthwatering oven-baked barbecue beef ribs anytime, no grill required!

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