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Beef Back Ribs in the Oven

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These red meat lower back ribs are insanely juicy and flavorful! Baked in the oven till fall-off-the-bone tender, this foolproof recipe yields flawlessly cooked ribs each and every time. Finish these oven baked red meat again ribs with a slathering of your favourite barbecue sauce and enjoy!

What Makes This Beef Back Ribs in the Oven Recipe So Good

The oven takes all of the guesswork out of cooking this mainly elaborate reduce of meat! Simply season your pork lower back ribs, wrap them in foil, and switch them to the oven. Leave them to cook dinner low and slow, earlier than returning to flawlessly gentle and juicy ribs – YUM!

You can serve them on the other hand you’d like! The speedy and effortless selfmade dry rub protected in the recipe is insanely scrumptious on its own. However, if you’re like me and crave even extra flavor, end your ribs off with your preferred barbecue sauce. These red meat returned ribs are noticeably tasty no count which way you serve them!

Beef Back Ribs in the Oven

They’re a complete crowd pleaser! Everyone will go loopy for this intensely flavorful recipe. I in particular love throwing this recipe collectively for dinner visitors and watch as they go loopy over this dish!

Key Ingredients for Beef Back Ribs

Beef Back Ribs – Beef again ribs are the meat final after the butcher gets rid of the ribeye roast off the bones. These ribs are recognized for being specifically lean seeing that they don’t include a whole lot meat. Though you’ll nevertheless locate a respectable quantity of red meat that when true cooked is juicy and delicious! You can make this recipe the use of both a full rack of pork again ribs, or sliced ribs. I used sliced ribs due to the fact that an whole rack is every now and then difficult to come by.

Smoked Paprika – Since we’re cooking these ribs in the oven, the smoked paprika emulates that pleasant smokey taste as if you’d cooked them on the grill. If you don’t have smoked paprika, I incredibly advocate you select some up. However, you can truly use everyday paprika instead!



Resist the urge to do away with the ribs from the oven earlier than at least the three hour mark. By baking them wrapped in foil, the meat soaks in as an awful lot taste as possible. If you take a look at on them too early, you hazard releasing too tons steam, and consequently flavor, from the pork returned ribs.

These ribs are great loved right away after cooking! However, you can keep leftovers in an hermetic container in the fridge for up to four days. To reheat, switch the ribs to a baking sheet, cowl them with aluminum foil, and bake at 350° Fahrenheit for 15 to 20 minutes or till heat throughout.

Do now not strive to extend the temperature of your oven. Four hours appears like a lengthy time, however believe me, it is so really worth it! Cooking these red meat lower back ribs low and sluggish encourages the collagen in the meat to slowly spoil down, growing gorgeous soft beef.



For the dry rub:

2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper

For the ribs:

4 kilos red meat returned ribs
½ cup barbecue sauce


Preheat oven to 275° Fahrenheit.
Mix all dry rub components collectively in a small bowl, then sprinkle evenly over the ribs.
Wrap ribs in two sheets on aluminum foil and region on a giant baking sheet, bone facet dealing with up. Bake for four hours.


Remove ribs from oven and aluminum foil, drain fat, then vicinity on the baking sheet with the bone facet going through down and brush with barbecue sauce.

Set oven to excessive broil and broil ribs for 3-5 minutes or till crispy and caramelized.

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Recipe yields about 6 servings. Actual range of servings will rely on your desired element sizes. Nutritional values proven are well-known recommendations and mirror records for 1 serving out of 6, together with barbecue sauce. Actual macros may additionally range barely relying on unique manufacturers and kinds of substances used.

To decide the weight of one serving, put together the recipe as instructed. Weigh the completed recipe, then divide the weight of the completed recipe (not such as the weight of the container the meals is in) by means of 6. Result will be the weight of serving.

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