Oven-baked Beef Back Ribs

Oven-baked Beef Back Ribs

Indulge in the rich, savory symphony of flavors that is our perfectly seasoned and slow-cooked beef back ribs. No need for a grill, so this is perfect for all year round!

The tantalizing blend of paprika, garlic, onion, and aromatic herbs infuses each tender bite with a robust, smoky essence, with a harmonious balance of heat from cayenne pepper and the sweet, tangy embrace of barbecue sauce. The slow oven-baking process ensures the ribs reach a state of mouthwatering perfection, effortlessly sliding off the bone.

Whether enjoyed straight from the oven or finished on the grill for an extra layer of charred goodness, these beef back ribs promise a dining experience that is nothing short of extraordinary—utterly satisfying, flavorful, and irresistibly delicious.

Use your favorite barbecue sauce, or try our homemade sauce recipes!

  • makes:
  • total time:
    2.5-3 hours
  • cooking difficulty:
  • Tags:


Salt and black pepper to taste
1 Tbsp
Garlic powder
1 Tbsp
Onion powder
1 Tbsp
Dried oregano
1 tsp
Dried thyme
1 tsp
Cayenne pepper (adjust to taste)
1/2 tsp
Barbecue sauce (store-bought or homemade)
1/2 cup


  • Tin foil
  • Baking sheet
  • Grill optional


Preheat your oven to 300°F.

Remove the membrane from the back of the ribs. Pat the ribs dry with paper towels.

In a small bowl, mix salt, black pepper, paprika, garlic powder, onion powder, oregano, thyme, and cayenne pepper.

Rub the spice mixture evenly over the ribs, covering both sides.

Lay out a large piece of aluminum foil and place the seasoned ribs on it. Wrap the ribs tightly in the foil, creating a sealed packet. Place the foil-wrapped ribs on a baking sheet.

Bake in the preheated oven for approximately 2 to 2.5 hours, or until the ribs are tender. Check for doneness by ensuring the meat easily pulls away from the bone.


If you want to add a smoky flavor and a nice char, you can finish the ribs on a preheated grill. Brush the ribs with barbecue sauce and grill for 10-15 minutes, turning occasionally and basting with more sauce.

Once done, let the ribs rest for a few minutes before slicing between the bones. Serve with additional barbecue sauce on the side.

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