If you’ve been wanting to make fall-off-the-bone BBQ beef ribs at home but felt like it was only for grill masters, don’t stress out at all.

You and I? We’re going to do this together. Right in your kitchen.

I’ve made these more times than I can count, and trust me, it’s way easier than it looks.

Ingredients You’ll Need

• 3–4 pounds beef back ribs or short ribs

• 2 tablespoons olive oil

• 2 tablespoons brown sugar

• 1 tablespoon smoked paprika

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 teaspoon chili powder

• 1 teaspoon kosher salt

• 1 teaspoon black pepper

• 1 cup BBQ sauce (your favorite brand or homemade)

• Optional: a splash of apple cider vinegar or beef broth for moisture during baking

• Foil for wrapping

How to Make BBQ Beef Ribs

Step 1: Prep the Ribs

Remove the thin membrane on the back of the ribs (use a paper towel to grip it—it peels right off). Pat them dry with paper towels.

Step 2: Make the Dry Rub

Mix brown sugar, paprika, garlic powder, onion powder, chili powder, salt, and pepper in a bowl.

Step 3: Season the Ribs

Rub the ribs with olive oil, then coat both sides with the spice mix. Press it in well.

Step 4: Let Them Sit

Cover and let the ribs sit for 30 minutes at room temperature, or refrigerate up to overnight if you’ve got time. More time = more flavor.

Step 5: Preheat Your Oven

Set your oven to 300°F (150°C). Low and slow is the way to go.

Step 6: Wrap and Bake

Place the ribs meat-side up on a baking sheet lined with foil. Add a little apple cider vinegar or broth if you want extra moisture. Wrap tightly with foil and bake for 2.5 to 3 hours.

Step 7: Sauce and Broil

Remove from the oven, discard the top foil, brush with BBQ sauce, and broil on high for 5–8 minutes until the sauce is sticky and caramelized.

Step 8: Rest and Slice

Let them rest for 10 minutes. Slice between the bones and serve warm with extra BBQ sauce.

Common Mistakes to Avoid

• Skipping the membrane – It makes the ribs chewy. Always peel it off.

• Not seasoning enough – Be generous with the dry rub.

• Too high heat – Ribs need slow cooking to get tender.

• Over-broiling – Keep an eye on them so the sauce doesn’t burn.

• Cutting too soon – Give them time to rest so they stay juicy.

Recipe Best Tips

• Use a meat thermometer if you’re unsure—they should be 195–200°F when done.

• Marinate overnight if you can—it deepens the flavor.

• For smoky flavor without a grill, add a drop of liquid smoke to the rub.

• Baste with extra BBQ sauce during broiling for stickier ribs.

• Want them super tender? Bake covered for the full 3 hours.

Serving Suggestions

• Pair with creamy coleslaw or potato salad.

• Cornbread or mac and cheese is a perfect match.

• Pickles or pickled onions help balance the richness.

• Serve with grilled corn or baked beans for a full BBQ plate.

• Don’t forget extra napkins—these are deliciously messy!

Storage and Freezing

• Store leftovers in an airtight container in the fridge for up to 4 days.

• To freeze: Wrap ribs in foil and place in a freezer bag. Freeze up to 3 months.

• Reheat in the oven at 300°F, wrapped in foil, until warm (15–20 minutes).

FAQs

Q: Can I use short ribs instead of back ribs?
A: Yes! Short ribs are meatier. Just adjust the baking time—they may need a little longer.

Q: Can I make these on the grill instead?
A: Absolutely. Just cook them low and slow over indirect heat, then sauce and char.

Q: What’s the best BBQ sauce to use?
A: Go with your favorite! Sweet, smoky, spicy—whatever you love works.

Q: Do I need to boil ribs before baking?
A: No need. The oven does all the tenderizing. Boiling can actually take flavor out.

Q: Can I make this ahead of time?
A: Yes. Cook the ribs, refrigerate, then reheat and sauce them when you’re ready to serve.

Q: How do I get that smoky flavor without a smoker?
A: Try a tiny bit of liquid smoke in your rub or sauce—it goes a long way.

Q: Why are my ribs tough?
A: They probably needed more time. Undercooked ribs won’t break down fully. Give them a full 2.5 to 3 hours.

Conclusion

BBQ beef ribs might sound like a weekend project, but you just pulled it off like a pro.

All it takes is a little patience and a whole lot of flavor.

Give this a go and let me know how yours turned out—I’d really love to hear about it!

You Might Also Want To Try

• Fried Ground Beef With Vegetables
• Chicken Caesar Pasta Salad
• Beef And Barley Soup

⤵⤵⤵

Continue to Content

BBQ Beef Ribs

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours 20 minutes

Tender, flavorful, and perfectly saucy. With a rich dry rub and your favorite BBQ sauce, they slow-cook in the oven until juicy and fall-apart good. This recipe brings the backyard BBQ flavor right into your kitchen—no smoker required.

Print

Ingredients

• 3–4 pounds beef back ribs or short ribs
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 cup BBQ sauce
• Optional: apple cider vinegar or beef broth
• Foil

Instructions

Step 1: Prep the Ribs

Remove the thin membrane on the back of the ribs (use a paper towel to grip it—it peels right off). Pat them dry with paper towels.

Step 2: Make the Dry Rub

Mix brown sugar, paprika, garlic powder, onion powder, chili powder, salt, and pepper in a bowl.

Step 3: Season the Ribs

Rub the ribs with olive oil, then coat both sides with the spice mix. Press it in well.

Step 4: Let Them Sit

Cover and let the ribs sit for 30 minutes at room temperature, or refrigerate up to overnight if you’ve got time. More time = more flavor.

Step 5: Preheat Your Oven

Set your oven to 300°F (150°C). Low and slow is the way to go.

Step 6: Wrap and Bake

Place the ribs meat-side up on a baking sheet lined with foil. Add a little apple cider vinegar or broth if you want extra moisture. Wrap tightly with foil and bake for 2.5 to 3 hours.

Step 7: Sauce and Broil

Remove from the oven, discard the top foil, brush with BBQ sauce, and broil on high for 5–8 minutes until the sauce is sticky and caramelized.

Step 8: Rest and Slice

Let them rest for 10 minutes. Slice between the bones and serve warm with extra BBQ sauce.

Notes

Peel off the membrane for tender ribs.

Use a thermometer to check doneness—aim for 195–200°F.

The longer they cook (at low temp), the better they turn out.

Customize your rub and sauce however you like.

Nutrition Information

Yield 4-6
Amount Per Serving Calories ~600

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