Recipe for Ribs in Oven – Oven Barbecued Beef Ribs

Cooking ribs in the oven is a great alternative to grilling them. It is an easy process that will render a delicious meal! Beef ribs are very inexpensive and tend to have more meat them pork ribs. Make sure you remove the fascia – papery membrane – from the back before you prepare them. Also, the longer you cook these, the more tender they will be. In this video I don’t cook them for very long at all. The ribs are great but, if you like yours to fall off the bone, simply let them cook for a bit longer.

Here is what you are going to need for this:

3 ½ pounds beef ribs
3 tablespoons brown sugar
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons cider vinegar
BBQ sauce of your choice

Preheat the oven to 450 degrees.

Remove the membrane from the back of the beef ribs with a small paring knife.

Mix all the dry ingredients in a small bowl. Add the vinegar to form a paste. Liberally apply the wet rub to the ribs.

Place the ribs in an ovenproof pan and place in the oven for 20 minutes.

Reduce the heat to 350 degrees and cook for an additional 45 minutes.

Remove the ribs from the oven and brush with barbecue sauce.

Return to the oven and cook for an extra 30 minutes.

Remove them from the oven and brush with barbecue sauce again.

Return to the oven and cook for an extra 30 minutes.

Turn the oven to broil.

Return the ribs to the oven and broil for 5 minutes, or until barbecue sauce is bubbling and caramelized. Be careful not to burn your ribs under the broiler!

Cut the ribs into individual pieces and serve.

Serves 2 to 3 people.

Print the Oven BBQ Beef Ribs Recipe Here

14 Responses to Recipe for Ribs in Oven – Oven Barbecued Beef Ribs

Joe Dahlin

September 11, 2010 at 5:04 pm

Oven BBQ beef ribs. Of course it was tasty. Every part stuck in my teeth and very tough. I put it back in the oven after spraying with a mix of olive oil and apple cider covered at 250 F. Waiting for it to become chewable.
James

April 7, 2011 at 5:06 pm

I think I missed a step. My ribs came out with blood still between the bones when I went to cut them apart.
theFrugalChef

April 19, 2011 at 9:04 pm

Hi James,
I am sorry these did not come out perfect for you. All ovens are different. Perhaps you need to cook your ribs longer. If you decide to give these another try, make sure you do cook them for longer. Thanks for coming by!
Mary Ann
L

July 18, 2011 at 3:55 pm

there is a pretty significant disconnect between the instructions you give in the video and the written steps above regarding time to cook. in the video it seems like you follow about a 45 minute oven time. but above the time totals 2 hrs and 10 minutes! this must be why the comments suggest complaints about chewy ribs. they were probably following the instructions in the video!
theFrugalChef

July 20, 2011 at 12:46 pm

I will write this in the description. I actually re-wrote the recipe based on the comments. I am on vacation now so I as soon as I am back I will take this video down and redo it. Thanks for the message!
Joey

November 20, 2011 at 2:33 pm

I am a diabetic, is there an alternative to brown sugar that I can use, and what would be the quantity?
theFrugalChef

November 27, 2011 at 2:06 pm

I am sorry I took so long to reply! I really do not know what you could use as a substitute for brown sugar. Sorry I do not want to advise you to use something and make you sick! Thank you very much for coming by!
Mary Ann
Joey

December 22, 2011 at 2:38 pm

Mary Ann,

Thanks for replying. I found that SPLENDA now makes a brown sugar. The quantity would be about half the quantity of regular brown sugar in your recipe.

Joey
Ruth

May 28, 2012 at 12:43 pm

Hi, I always do pork ribs and never have made beef ribs but that’s what my husband brought home today. So I looked for a quick and easy recipe and came across the YouTube video first, then went to the website for the recipe. That is when I noticed the comments supported what I discovered, that the cooking time you mention in the video and on your site greatly differ. You did mention that you were going to take down the video but obviously haven’t. So I’m going to ignore the video and go with the written instruction. So let this be a gentle reminder to change your video.

Ruth
theFrugalChef

May 29, 2012 at 11:41 am

Hi Ruth!
I am sure you have already eaten the ribs! However, following the printed version is absolutely your best bet. Thank you for stopping by!
Mary Ann
Eastsacgirl

October 21, 2012 at 8:41 pm

Used my own 12 ingredient spice rub. Cut the ribs up first because I like them crispy on all sides and put them on a rack in the pan so they didn’t sit in all that grease. Followed the oven temps and times and they came out perfect. Basted them with Woody’s BBQ sauce at 30 minute intervals. Would use this process again.
theFrugalChef

October 22, 2012 at 2:44 am

Thank you for the comment. I really appreciate it and am very happy these worked for you! Have a wonderful week!
Mary Ann
John

February 23, 2013 at 9:45 pm

Hello Mary Ann I’ve seen the video and have been wanting to try your oven version since my bbq broke and i love beef ribs. when i do do the ribs i will give you my opinion.
theFrugalChef

February 23, 2013 at 9:58 pm

Hi John!
Thank you for stopping by! I would urge you to check out this link as well. This is a slower method and might work better for you. Although I used a guajillo and honey glaze you can go ahead and use bbq sauce. Here is the link – http://thefrugalchef.com/2013/01/cooking-ribs-in-the-oven-slow-baked-spicy-beef-ribs/.
Take care!
Mary Ann