Oven-Baked Beef Back Ribs

Name: Oven-Baked Beef Back Ribs
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Yield: 6 servings
Ingredients: ½ cup apple cider vinegar; 2 tablespoons hot pepper sauce; 2 racks beef back ribs; Olive oil spray; 2 teaspoons Smoked Salt; ½ teaspoon black pepper; 2 teaspoons smoked paprika; 1 teaspoon onion powder; 1 teaspoon garlic powder

User Reviews

5.0

144 reviews

Excellent

Prep Time
10 mins
Cook Time
5 hrs
Total Time
5 hrs 10 mins
Servings
6 servings
Calories
329 kcal
Course
Main Course
Cuisine
American

Oven-Baked Beef Back Ribs

Winston Campbell

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In this easy recipe, beef back ribs are slowly baked in the oven, emerging tender and flavorful. The oven does all the work!

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Ingredients

Servings

½ cup apple cider vinegar
2 tablespoons hot pepper sauce Such as Frank's RedHot
2 racks beef back ribs 2 pounds each
Olive oil spray
2 teaspoons Smoked Salt
½ teaspoon black pepper
2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder

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Instructions

Preheat the oven to 250°F. Line a rimmed baking sheet with parchment or foil (for easy cleanup).
In a small jar or bowl, whisk together the apple cider vinegar and hot sauce. Set aside.
Place the ribs on the prepared baking sheet, bone side down (use two baking sheets if they don't fit in one). Spray the tops of the ribs with olive oil and sprinkle them with smoked salt, black pepper, smoked paprika, onion powder, and garlic powder.
Bake the ribs, uncovered, for 1 hour.
Remix the apple cider vinegar marinade and divide it evenly among three small bowls. Baste the tops of the ribs with a third of the marinade.
Return the ribs to the oven and bake them for three more hours, uncovered, basting the top with a third of the marinade every hour. Rinse the basting brush after each basting with hot, soapy water, then dry it.
After 4 hours of baking, the ribs should be nicely browned and very tender. At this point, you can serve them. But to make them even better, reduce the oven temperature to 200°F and keep them in the oven for one more hour. This will result in extra tender ribs with a crispy, caramelized exterior.
Remove the ribs from the oven, cut them into six portions, and serve.

Notes

If you wish, remove the thin membrane from the bone side of the ribs. Use a blunt knife, sliding it gently between the membrane and the bones. Work the knife around to loosen the membrane, then use a paper towel to grab it and pull it away from the bones. I don't bother doing this since the membrane softens during cooking, and I don't find it bothersome when eating the ribs.
If the slab of ribs you purchase is separated into individual ribs, they will cook more quickly, so you can bake them for a total of just four hours instead of five.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave, covered, at 50% power. You can also freeze the completely cooled leftovers in freezer bags for up to three months. Thaw them overnight in the fridge. Like many slow-cooked meats, the leftovers are delicious - almost as good as the freshly prepared dish.