How Do I Make Beef Ribs in a Convection Oven

The Best Oven Baked Beef Ribs recipe shows you how to cook beef ribs that are tender, fall right off the bone, seasoned and slow baked in your oven at 275!

Beef Ribs

I truthfully wish I could make these ribs more often than I do and in my opinion, making beef ribs in oven is the best way to cook them!

I always loved pork ribs and years ago decided to give beef ribs a try.  After some fine tuning we came up with this beef ribs recipe for the best oven baked beef ribs and now it is definitely a family favorite!

I get so many requests to make these beef ribs. Now I am going to show you how to cook beef ribs inside your own home.

Truth be told I wish I could make these beef ribs all of the time but now we just make them on special occasions.  You can't eat them every day, can you?

I have to get that thought out of my mind because if it was up to my son and husband we would eat beef ribs every day! You'll see what I mean once you try them for yourself.

Beef Ribs Recipe

This beef ribs recipe isn't just good. It is simply AMAZING.

We have tried cooking beef ribs in so many ways and at so many oven temperatures over the years. We have decided that cooking beef ribs in the oven at 275 degrees is best.

In our opinion, it's the only way to go.

A long and slow cook is exactly what beef ribs need to be amazing and you can easily accomplish this inside your oven! You'll be shocked when you see how easy it really is.

We will show you how to cook beef ribs in the oven so they become melt in your mouth, fall off the bone, full of flavor and oh so tender. Every time you make them.

Just thinking about these beef ribs makes me want to make them.

This will happen to you too once you have tried them. I know I keep saying it but these beef ribs are just that good.

Beef Ribs in Oven

These Oven Baked Beef Ribs are so tender and flavorful you will not be disappointed! As I mentioned, we achieve this by cooking beef ribs in the oven at 275 degrees.

This beef ribs recipe is a definite keeper. I know I keep saying that but it's true.

If you can handle some heat use cayenne pepper otherwise stick with regular pepper, I always do!

I just can't tolerate heat anymore and neither can my husband unfortunately.

My son is the only one who can handle heat in food in our family!

The most difficult part of this recipe is getting the silver skin, or skin like membrane, off the back of the ribs. I always try and see if the butcher will do it and you should too!

A close friend of mine never knew that this membrane existed and has been making beef ribs for years without removing it.

She could not believe the difference in flavor and taste once this thick silver skin is removed and you won't either. Removing the membrane is definitely worth all of the effort.

Once you do that you will be surprised at how simple the rest of this mouthwatering recipe really is!

Also, you have a choice regarding the barbecue sauce.  You can make your own or buy your favorite brand.

To be honest I used to always buy a bottle.

It saves time and I have a favorite I  have been using for years.

These days though I find myself making homemade barbecue sauce. Especially when I am making these beef ribs.

Below, I have included a quick, basic barbecue sauce recipe with all of the options we have included over the years for you to pick from.

Don't be afraid to take a chance and add some extra options to create a barbecue sauce that is perfect for you and your family.

The choice of course is up to you!

However, both store bought and homemade barbecue sauce will work and work well broiled on these beef ribs baked right inside your own oven.

Other Rib Recipes to Try

As some of you know we are a family of rib lovers and we just love making and eating ribs, including pork ribs as well.  We get asked regularly to make our Ultimate Oven Barbecued Ribs and Simple Sweet and Sour Spareribs recipe at gatherings of all kinds!

You might want to have a look at these rib recipes as well because you never know when you will find a keeper!

Ingredients for Best Oven Baked Beef Ribs

• 2 racks beef ribs

Dry Rub for Beef Ribs in Oven

• cumin
• paprika
• garlic
• onion
• chili powder
• brown sugar
• smoked sea salt or sea salt
• cayenne pepper or pepper

Sweet and Spicy Barbeque Sauce

Yes, you can use store bought barbecue sauce to make this or any recipe. I used to use it all the time. Now, if I have time I always try and make homemade.

This simple, sweet and spicy barbecue sauce recipe is a definite keeper too, not only because the recipe works great on these ribs, but because it works well with so many foods.

This is a better than store bought barbecue sauce.

I love being in control of the taste and every flavor that is added to my own barbecue sauce. Don't you? When you have the time?

This sweet and spicy barbecue sauce recipe takes minutes to prepare and makes about 2 cups total which is perfect for this recipe.

The barbecue sauce will last in your fridge for up to 3 days in an airtight container.

Start by using 1 ½ cups ketchup, add the rest of the ingredients and see if you think it needs more.

Quick Barbecue Sauce

• 1 ½ – 2 cups ketchup
• ⅓ – ½ cup molasses
• 2 tablespoons cider vinegar
• 1 tablespoon hot sauce
• salt to taste
• pepper or cayenne to taste

Whisk together all ingredients in a bowl and decide if you want to add any of the options listed below. The first time you make this easy barbecue sauce recipe I encourage you to make the basic recipe first.

Taste as you go and add ingredients that interest you or you have on hand. Try a little and add some more if needed.

The next time you make the barbecue sauce you will know exactly the way you like it or you can keep trying different combinations.

I like starting with the 1 ½ cups of ketchup and if you add too much of anything you can always dilute the flavor by adding in the extra ¼ – ½ cup of ketchup.

Don't be afraid to try a different ingredient. I think you just might be glad you did.

In case you are curious, I always add a couple tablespoons of Worcestershire sauce, about ¼ cup of mustard, whichever kind I find first. We love the sauce with both mustards.

A few drops of liquid smoke, a little garlic and onion powder and that is it for us. My son on the other hand who loves heat, adds minced chipotles or diced jalapeños too.

Never both chiles together. Always one or the other.

My husband and I can no longer tolerate a lot of heat, unfortunately but my son sure can!

Options

• ¼ – ½ teaspoon liquid smoke
• 2 – 4 tablespoons mustard, yellow or Dijon
• 2 -4 teaspoons garlic powder
• 2 -4 teaspoons onion powder
• 2 -4 teaspoons chili powder
• 2 -4 teaspoons red pepper flakes
• 2 -4 teaspoons minced chipotle chile in adobo
• 1-2 jalapeño chiles, stemmed, seeded, and minced
• 2 -4 tablespoons Worcestershire sauce

What kind of Beef Ribs to buy?

There are basically two kinds of beef ribs and they are different: Full Slab and Short Ribs.

For this oven baked beef rib recipe you will need the full slab of ribs which will definitely work the best.

For the record, short ribs are primarily cooked by braising, slowly cooked in a covered pot with minimal liquid.

Braising is also what happens to these full slab ribs while they are wrapped in the tinfoil, slowly cooking inside the oven.

There is lots of muscle in this part of the cow and beef ribs must be cooked properly to achieve the tender, fall off the bone result you're looking for.

In my experience, it is difficult to find a full rack of beef ribs on display at your local market. Sometimes you can find two or three rib sections on display but never an entire rack.

That is why I always call first or ask the butcher directly while I am there. You might want to do the same thing.

Beef ribs are not as common as pork side and back ribs.

You do want the whole slab or rack of beef ribs, if possible.

What if I can't find an entire rack of beef ribs?

That's ok! If you can't find an entire rack of beef ribs just cover the ribs you have with the rub and wrap them up in foil.

Make sure they're bony side up while you're baking, coat in barbecue sauce and broil your beef ribs in the oven.

Just as if you had an entire rack.

Also, if at all possible, ask them to remove the silver skin or membrane for you.  It will save you so much time and energy when you make these beef ribs.

You will be so glad you asked the butcher to do it.

Otherwise, the biggest problem you will have is finding beef ribs with lots of meat on them.

Beef ribs are located right beside all of the costly ribeye steaks on a cow.

Like ribeye steaks, beef ribs are marbled with streaks of fat which add so much moisture and flavor to the beef ribs while they're being cooked.

As a result, butchers will generally remove as much of the ribeye as possible.

Most of the time the beef ribs I buy take under 2 hours to cook. Every once and a while though I surprise my husband and son with oven baked beef ribs that include part of the ribeye still on them.

Basically, I purchase the entire rack of beef ribs with between ½ and ¾ of an inch of ribeye all across the rack. I receive the rest of the ribeye separately and portion it out and freeze it for another use.

Yep. I pay for both.

This is expensive but I live near a butcher on a farm. I know I don't pay as much as I would at my local market and it still costs too much. I still do it once or maybe twice per year.

Depending on the occasion and it has to be special one.

Just thought I would mention it. You can never have enough options!

Tip for making The Best Beef Ribs in Oven

Beef Ribs have a silver skin or skin like membrane on the underside or back of each rack of ribs.  I cannot stress enough the importance of removing this membrane before you season or bake your beef ribs.

Your beef ribs will taste so much better without it.

The EASIEST way to take care this membrane is to ask your butcher to remove it for you when you purchase your ribs.   This will save you so much time and energy.

Take my word for it.  That is definitely the best tip I can give you!

How to Cook Beef Ribs in Oven

Prepare a large rimmed baking sheet with tinfoil and set aside.

Tear 2 large pieces of tinfoil, large enough to totally wrap each rack of beef ribs, and set aside.

In a small bowl combine cumin, paprika, chili powder, garlic, onion, salt, pepper and brown sugar. Mix well and set aside.

Next, we recommend that you remove the silver skin or skin like membrane on the underside or back of the ribs.I STRONGLY suggest getting your butcher to remove it.  You will save yourself SO much time and energy.

That being said, this is the worst part about making ribs but well worth it. Be patient and try not to give up.

Start in the middle of the rack and scrape along the bone with your finger or a knife. You are trying to lift that membrane or skin up. Slide your finger under the membrane and slowly try to tear it off the entire rack.

You may need to use a piece of paper towel to get a good grip. Hold your beef ribs down while you pull the membrane across the back of the entire rack of ribs. Do the best you can. Repeat with your other rack.

Similar to picking the edge and pulling off a band aid but a little more work! ?

Rinse and dry ribs completely with paper towel after removing each membrane.

Apply the spice mixture all over your racks, top and bottom. Use all of it and massage the mixture into the beef ribs.

Place each rack on top of each piece of tinfoil and wrap up your ribs. Place the ribs with the bony side up or the meaty side down and fold the top and sides over so the ribs are totally sealed inside the foil.

Cooking Beef Ribs in Oven at 275

You will be cooking beef ribs in oven at 275 degrees for a few hours. In our opinion, this is the best temperature to slowly bake your beef ribs at.

Preheat your oven to 275 degrees.

Do not pile your beef ribs on top of each other.

Put the ribs into the oven, on the middle rack, for between 3 and 4 hours.

After 3 hours, take the ribs out of the oven open up one pouch. Be careful, hot steam will pour out of the tinfoil when you open it.  Be careful.

We find that our ribs are finished at 3 ½ hours. My close friend in Florida cooks her beef ribs in 2 ½ hours. Timing depends on how much meat is on top of your rack of beef ribs.

The ribs are done when you can see more of the bone then when you put it in. My son used to say that the bones start to look like fingers sticking out of the meat.

The beef rib meat will shrink as it cooks.

Using a fork check the meat to make sure it is fall off the bone fork tender. If they are not ready just reseal the pouch and bake for longer. Check in another 15 minutes.

Once ribs are cooked, remove from oven and set oven to broil.

Remove tinfoil from each rack of ribs and place on your tinfoil lined baking sheet bony side down or meaty side up this time.

Cover top of your beef ribs with your barbecue sauce and I mean cover them.

When the broiler is hot, place your ribs under the broiler, on the middle rack, until barbecue sauce starts to bubble all over. Little brown or black dots may appear. This is good, do not worry.

Remove ribs from oven and you now have two options. You can serve the ribs at this point or put more sauce all over the ribs and broil some more. Wait for the sauce to bubble all over again and then serve.

Watch the beef ribs when they are broiling. They can and will burn quickly.

Cut up the beef ribs, using a large knife, before serving, if required or desired.

We love this recipe for The Best Oven Baked Beef Ribs so much that we made a video you will find below!

The Best Oven Baked Beef Ribs Video

How to Cook Beef Ribs in the Oven

The Best Oven Baked Beef Ribs recipe shows you how to cook beef ribs that are tender, fall right off the bone, seasoned and slow baked in your oven at 275!

Prep Time 15 mins

Cook Time 3 hrs 30 mins

Total Time 3 hrs 45 mins

Course Main Course

Cuisine American

• 2 racks beef ribs
• 1 bottle barbecue sauce, your favorite, store bought or home made, approximately 2 cups

Rib Rub

• 1 tablespoon cumin, ground
• 2 tablespoons paprika
• 2 tablespoons garlic, granulated or powder
• 2 tablespoons onion, granulated or powder
• 1 tablespoon chili powder
• ¼ cup brown sugar, packed
• 2 tablespoons smoked sea salt or sea salt
• 1 teaspoon pepper or cayenne pepper, more or less to taste

Quick Barbecue Sauce

• 1 ½ - 2 cups ketchup
• ⅓-1/2 cup molasses
• 2 tablespoons apple cider vinegar
• 1 tablespoon hot sauce
• salt to taste
• pepper or cayenne to taste

Barbecue Sauce Options

• ¼ -½ teaspoon liquid smoke
• 2-4 tablespoons mustard, yellow or Dijon
• 2-4 teaspoons garlic powder
• 2-4 teaspoons onion powder
• 2-4 teaspoons chili powder
• 2-4 tablespoons Worcestershire sauce
• 1-2 jalapeño chiles, seeded, and minced
• 2-4 teaspoons chipotle chile in adobo, minced
• 2-4 teaspoons crushed red pepper flakes

Homemade Barbecue Sauce

• You can use store bought barbecue sauce to make this recipe and I did for a long time. Now I always try and use homemade and switch it up a little each time.

• This Barbecue Sauce recipe takes minutes to prepare, makes around 2 cups total and will last in your fridge for up to 3 days in an airtight container.

• Start by using 1 ½ cups ketchup, add the rest of the ingredients and taste. Whisk together all ingredients in a small bowl and decide if you want to add any of the options listed.

• I like starting with the 1 ½ cups of ketchup and if you add too much of anything you can always dilute the flavor by adding in the extra ¼ - ½ cup of ketchup.

• Taste as you go and decide the way you like it. The next time you make it you will know exactly the way you like it or you can keep trying something different.

Getting Your Ribs Ready

• Prepare a large rimmed baking sheet with tinfoil and set aside. Tear 2 large pieces of tinfoil, large enough to totally wrap each rack of ribs, and set aside.

Remove the Membrane

• Next, we recommend that you remove the silver skin or skin like membrane on the underside or back of the ribs. This is the worst part about making ribs but well worth it. Be patient and try not to give up. Start in the middle of the rack and scrape along the bone with your finger or a knife. You are trying to lift that membrane or skin up. Slide your finger under the membrane and slowly try to tear it off the entire rack. You may need to use a piece of paper towel to get a good grip. Hold your ribs down while you pull the membrane across the back of the entire rack of ribs. You can ask your butcher to do this when you purchase the ribs. It is not necessary but the ribs will taste better. You will be glad you did. Do the best you can. Repeat with your other rack. Rinse and dry ribs completely with paper towel after removing each membrane.

Rib Rub

• In a small bowl combine cumin, paprika, chili powder, garlic, onion, salt, pepper and brown sugar. Mix well and set aside.

• Preheat your oven to 275 degrees.

• Apply the spice mixture all over your beef rib racks, top and bottom. Use all of it and massage the mixture into the ribs.

• Place each rack on top of each piece of tinfoil and wrap up your ribs.

• Place the ribs with the bony side up or the meaty side down and fold the top and sides over so the ribs are totally sealed inside.

• Do not pile your ribs on top of each other.  Put the ribs into the oven, on the middle rack, for between 3 and 4 hours.

• After 3 or 4 hours, take the ribs out of the oven open up one pouch. Be careful, hot steam will pour out of the tinfoil when you open it.

• We find that our ribs are finished at just over 3 ¼ hours. The ribs are done when you can see more of the bone then when you put it in. The meat will shrink. Using a fork check the meat to make sure it is fall off the bone tender. If they are not ready just reseal the pouch and bake for a little longer. I would check again after 15 minutes.

• Once ribs are cooked, remove from oven and set oven to broil.

Broiling Your Ribs

• Remove tinfoil from each rack of ribs and place on your tinfoil lined baking sheet bony side down or meaty side up this time.

• Totally cover top of ribs with your barbecue sauce.

• When the broiler is hot, place your ribs under the broiler on the middle rack until barbecue sauce starts to bubble all over. Little brown or black dots may appear. This is good, do not worry. Remove ribs from oven and you now have two options.

• You can serve the ribs at this point or put more sauce all over the ribs and broil some more. Wait for the sauce to bubble all over again and then serve. I always do it twice.

• Watch the ribs when they are broiling. They can and will burn quickly.

• Cut up the ribs, using a large knife, before serving, if required. Enjoy!

Keyword baked, beef, beef ribs at 275, beef ribs in the oven, oven, oven baked ribs, ribs, slow cooked

Let us know how it was!

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Source: https://kitchendivas.com/best-bbq-oven-baked-beef-ribs-recipe/

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