Oven-Baked Beef Back Ribs
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 hrs
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Total Time
5 hrs 10 mins
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Servings
6 servings
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Calories
329 kcal
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Course
Main Course
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Cuisine
American
Oven-Baked Beef Back Ribs
Description
Oven-Baked Beef Back Ribs starts with two racks of ribs coated with olive oil spray and a dry spice rub made from smoked salt, smoked paprika, onion powder, garlic powder, and black pepper. They bake uncovered at 250°F for one hour initially, then receive a tangy, spicy apple cider vinegar and hot sauce marinade applied in stages. After basting the ribs every hour for a total of four hours, the ribs become tender and develop a browned, flavorful crust.
The low-and-slow baking method allows the beef ribs to tenderize thoroughly without drying out, while the vinegar-based marinade helps to balance the rich beef flavor with brightness and a bit of heat from the hot sauce. The combination of smoked spices and slow cooking yields a deep, layered flavor profile.
These ribs can be served as a substantial main course, with the slow baking producing a fall-apart tenderness. Leftovers store well in the fridge for several days and remain flavorful when reheated gently. They also freeze well for longer storage. Removing the membrane before cooking is optional since it softens during cooking and typically doesn't interfere with eating.
Ingredients
- 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 form
- 2 teaspoons smoked salt
- ½ teaspoon black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
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
- Removing the membrane from the bone side is optional; it softens during cooking but can be removed for personal preference.
- If ribs are separated into individual ribs, reduce cooking time to about four hours total.
- Store leftovers in an airtight container for 3-4 days refrigerated or freeze up to three months; thaw overnight before reheating gently at 50% microwave power.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 2g | 1% |
| Protein | 24g | 48% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Sodium | 830mg | 35% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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