Oven Baked Beef Back Ribs

The oven pretty much does the work for you. All you need is a few hours, and basting the ribs occasionally. I really like ribs! There’s something almost primal about eating tender, flavorful meat right off the bone. I guess they unleash the cavewoman in me. 🙂 This beef back ribs recipe is super easy to make (though not quick), and they come out so tender. Whenever I spot them at Whole Foods, I immediately buy them. We all really enjoy this dish.

Ingredients

You’ll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Apple cider vinegar: You can also use white wine vinegar. Hot pepper sauce: It doesn’t really make the dish spicy. It merely adds an interesting layer of flavor. Beef back ribs: I usually get them at Whole Foods. I don’t know if they’re available in most supermarkets. Olive oil spray: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead. Spices: Smoked salt, black pepper, smoked paprika, onion powder, and garlic powder. The smoked salt adds a nice smoky flavor to the dish.

Instructions

Cooking these delicious ribs is surprisingly easy. Scroll down to the recipe card for detailed instructions. Here are the basic steps:

1. You start by placing the ribs on a parchment-lined rimmed baking sheet. Spray them with oil and sprinkle them with spices. Bake them for 1 hour in a 250°F oven.
2. Meanwhile, mix apple cider vinegar and hot pepper sauce and divide the mixture between three small bowls.
3. After the first hour, baste the ribs with a third of the vinegar-hot sauce marinade.
4. Continue baking the ribs for three more hours, basting with the marinade two more times, and washing the basting brush with hot soapy water after each use.
5. At this point, after four hours in the oven, the ribs are fully cooked and tender. But I like to reduce the oven temperature to 200°F and keep them in the warm oven for one more hour, for extra tender meat with a wonderfully caramelized exterior.

Expert tip

If your meat comes already separated into individual ribs, as shown in the video, you can bake them for a total of just four hours instead of five.

Frequently asked questions

Serving suggestions

Traditional sides served with ribs are often starchy. But I like to serve this rich, meaty dish with vegetables to balance it out. So I often serve them with one of the following sides:

Cauliflower mac and cheeseBroccoli and cheese sauceSauteed mushrooms

Storing leftovers

Leftovers should keep in the fridge, in an airtight container, for 3-4 days. Gently reheat them in the microwave, covered, on 50% power.

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