These slow-roasted beef back ribs are seasoned with a simple dry rub and baked until tender, ready in about 4 hours and 10 minutes.
These beef ribs are so easy to make and come out tender every time. You just need a simple dry rub and a few hours in the oven.
Slow-Roasted Beef Ribs
Print RecipeIngredients
- For the Dry Rub
- 2 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- salt
- pepper
- For the Ribs
- 4 lb beef back ribs
- barbecue sauce
Instructions
- Prepare the dry rub. In a small bowl, combine 2 teaspoons of paprika, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and salt and pepper to your taste. Mix everything together until well combined.
- Season the ribs. Take your 4 pounds of beef back ribs and sprinkle the dry rub over them. Rub the seasoning into the meat well, making sure to cover the front, back, and sides of each rib.
- Prepare the baking dish. Line your baking dish with aluminum foil for easier cleanup. Place the seasoned ribs into the dish, making sure they are facing down.
- Seal and bake. Cover the ribs with another layer of aluminum foil and tightly fold the edges to seal them in. Bake in the oven at 275 degrees Fahrenheit for 4 hours.
- Finish with sauce. Once the 4 hours are up, remove the ribs from the oven. Brush them with your favorite barbecue sauce and serve immediately.
Recipe FAQ
Do I need to cover the ribs while they bake?
Yes, you should cover the ribs with a layer of aluminum foil and tightly fold the edges to seal them in before baking.
How should I position the ribs in the baking dish?
Place your seasoned ribs into the baking dish so that they are facing down.
How should I store leftover ribs?
You can store any leftovers in an airtight container in the refrigerator for up to 3 days.
What can I serve with these ribs?
These ribs pair nicely with classic sides like coleslaw, potato salad, or corn on the cob.
