The easiest oven-baked beef ribs recipe you’ll ever find. All you need is two ingredients, one hour, and a whole lot of napkins.
Looking for more summer favorites? Try my Tri-tip in the Oven, S’mores Cupcakes, and Slowcooker BBQ Tri-tip Sandwiches.
Happy Friday, everyone! I hope you had a productive and fruitful week and have some awesome and/or awesomely relaxing weekend plans!
Wednesday, for Nerd Month (more on Nerd Month here), we paid homage to a scene from Happy Endings, one of my favorite television comedies, by making Strawberry Mimosas so that we might all speak better Italian.
In that scene, we learn that while Penny speaks fluent Italian when drunk, Alex just eats ribs.
So today we are going to follow up Wednesday’s recipe with with that classic brunch mimosa pairing: oven-baked ribs.
Just go with it.
Before we start, I’m just going to stop and say, BBQ devotees, turn away now. This recipe is going to make you so angry.
People who just really want some ribs without spending three hours slow roasting them or manning a grill, come this way.
There’s a category of recipes I call “good enough” recipes. It’s not something I write about often or see highlighted in the cooking community, because “good enough” isn’t exactly a compelling selling point, but I think they are valuable recipes for home cooks. They’re solid, tasty, uncomplicated, and easy. This is one of those.
I love beef ribs, but for the longest time, I didn’t make them because the process to get “fall-off-the-bone tender” meat was too much for me. Then one day in college, I really wanted some ribs, and I made these. And they were great.
The meat wasn’t falling off the bone like you’d get with perfectly cooked Short Ribs, but it had a beautifully baked coat of my favorite BBQ sauce on it and was exactly what I had been craving. My friends and I enjoyed the hell out of those ribs, and I’ve been making this recipe ever since.
These Oven-baked Beef Ribs are one of the easiest dinners you’ll find, and honestly, one of my lazy afternoon summer faves, especially served alongside Mashed Potatoes or a Small Macaroni Salad.
This is what you need: cheap beef back ribs and your favorite BBQ sauce.
This is what you do: Stick the beef ribs in the oven. Wait. Put some BBQ sauce on there. Wait a little longer. Eat.
It doesn’t get any simpler than that. The worst part is cutting the ribs apart if you buy a rack and waiting while they cool before you start devouring them. I have the burns on my fingers to prove it…
Are you a BBQ fan? Do you have any “good enough” recipes you love? Tell me about them!
No-Fuss Easy Oven-Baked Beef Ribs
Ingredients
- Rack of beef back ribs
- Your favorite barbeque sauce
Instructions
- Preheat oven to 350°F and cover a rimmed baking sheet with foil.
- Cut ribs apart and lay them fat-side down on the sheet, not touching.
- Bake for 45 minutes.
- Brush generously with barbecue sauce.
- Bake for 15 more minutes.*
- Apply another coat of barbecue sauce if desired.
- Eat and enjoy.
Notes
MJ says
They were delicious! like steak on a bone *-) didn’t use BBQ sauce just salt & pepper.
Kimberli says
I have been baking my beef ribs like this for over 30 years and YES, no need to soak, braise, brown, smoke, etc. For some, fall off the bone is great but be prepared for a 3-4 hour process. I have neither the patience nor attention span for that so hats off to those of you that do. My husband prefers just sea salt and no sauce. Sounds like they would be dry but beef ribs seem to have enough fat that ours never have been. Thank you for sharing this as I’m not a blogger person but definitely the word needs to get out!
Eve says
Tried it with pork ribs and it it worked out very well. Thanks for the easy and fast recipe. Loved it
Ary says
This was actually perfect for my needs. It’s 8 PM I don’t feel like spending three hours to cook ribs but I need something quick and all I have is ribs in the fridge. A recipe on how to cook them quickly and still enjoy eating them is exactly what was needed thank you so much from 2022
Traveler says
I love beef ribs but I have never made them myself. I have to apologize! I had this recipe and another one for long, oven-roasted ribs out with plans to make the long-roasted ones. Then I forgot to put them in the oven on time. So I thought that I would try this one. I only cooked three ribs because I thought that when they come out tasting terrible and very tough, I don’t want to have wasted a whole rack of ribs. OMG! These were wonderful and, miracle of miracles, they looked just like the photo.
The only thing I did differently was before the first oven bake I sprinkled on some Susie Q Santa Maria BBQ Seasoning. I now have to decide whether I will try the other recipe or use this one again to finish off the rack. These could not have been better.
Brian says
I started the ribs by generous encrusting with salt and pepper on both sides. Then brushed one side with molasses and brown sugar. Placed brown sugar side down on oiled foil lined pan. Molasses and brown sugar on the top. Baked according to the recipe. Magnifique!
Tracy says
That sounds amazing, Brian!!
Becca Brehm says
I just made this recipe because I was dying for some ribs. Like most I don’t have alot of time to grill. I was a bit skeptical but this recipe was awesome!! And you’re right, lots of napkins and burnt fingers. Thank you!!
Tracy says
Thanks, Becca! I’m so glad the recipe worked out for you!
LD says
Great recipe. I agree, 30 min. is good enough. Then add the BBQ sauce + 10-15min. I also baked Fat side up by accident. I think this is better as the fat drains over the meat and keeps it moist and tender! Came out great! ps. Helps to pre-season meat too.
Tracy says
So glad you enjoyed them!!
D says
There’s high score “good enough” and low score “good enough”., these are definitely at the high scoring end.I made these last night for dinner, and they were great. I didn’t have BBQ sauce on hand so I just used a seasoning mix and I used pork ribs rather than beef. (For those who were wondering, I left the pork ribs in for about 50 minutes total and an instant read thermometer put the temp. at between 170-175 depending on the size of the rib. This was well above the safe zone for pork.)
These were delicious and exactly what I was looking for. can’t wait to try them with sauce. This recipe is going into my permanent collection. Thanks for posting this Tracy
Julie says
Tried this and honestly I never cook them any other way now. My boys devour them every time with zero leftovers. Thanks for sharing.
Lisa says
This will make a great foil packet meal for camping! I just sprayed the foil with cooking spray, though truthfully, I don’t think it even needed that thanks to the bbq sauce. Thanks for showing me a way to make really good food on a campout.
Tracy says
Ooo, love that idea!
Julie says
Are you saying to cut all of the ribs before cooking?
Tracy says
Yes. They’ll cook much faster cut apart.
Devin says
Great recipe. Love the flavor and simplicity. They dont need any fancy additions or cooking methods. Next time, I won’t cook them as long. I’d say for people like me who like their meat juicy, cook it 30 minutes then 10-15 more with sauce. Thanks for making dinner a breeze!
Tracy says
Thanks, Devin! Glad they worked out for you!
Holly Bebout says
Hello Tracy! Girl you saved me with this quicker rib recipe! I have a hungry teenager but we didn’t want pizza! Lol.
Thanks again!
Holly
Tracy says
LOL, happy to help! 😉
Kim says
Hi
After I line the bottom of the pan with foil and put ribs on it do I cover with foil or just put them in the oven without it?
Tracy says
Hi, Kim, no need to cover. Just line the pan (so cleanup is easier) and bake the ribs on top.
Sydney says
My first time making ribs and I have to say these are the best ribs I’ve ever had so thank you for the recipe 🙂
Tracy says
Yay! I’m so happy you enjoyed them, Sydney!!