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Quick Oven Baked Beef Back Ribs Recipe | Tender Juicy BBQ Dinner Idea

Tender, juicy oven-baked beef back ribs with a simple dry rub, foil wrap, and a high-heat saucy finish for backyard BBQ flavor without a smoker. Weeknight-easy method that delivers clean bones and a sticky glaze.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 40 minutes

Ingredients
  

Ingredients

  • 2 racks beef back ribs (about 4–5 pounds total), membranes removed
  • 1 tablespoon yellow mustard
  • 2 tablespoons brown sugar
  • 2 teaspoons kosher salt
  • 2 teaspoons smoked paprika
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2–3/4 cup BBQ sauce
  • 1 tablespoon apple cider vinegar
  • 1/4 cup beef broth or water (optional, for foil packet if oven runs dry)
  • 1 teaspoon liquid smoke (optional, mixed into the sauce)

Instructions
 

Instructions

  • Preheat the oven to 300°F (150°C) and line a sheet pan with foil; set a wire rack on top if available.
  • Remove the membrane from the bone side of the ribs, then pat the racks dry with paper towels.
  • Spread a thin layer of yellow mustard over both sides of the ribs as a binder.
  • Mix the brown sugar, kosher salt, smoked paprika, black pepper, garlic powder, onion powder, chili powder, and cayenne.
  • Season the ribs evenly on all sides with the rub, pressing to help it adhere.
  • Place the ribs meat-side up on a large piece of heavy-duty foil; if your oven runs dry, add 2–4 tablespoons broth or water around the ribs.
  • Seal tightly to make a foil packet and place it on the prepared sheet pan.
  • Bake for 2.5 to 3 hours, until the racks are tender and a toothpick slides between bones with little resistance.
  • Carefully open the foil and drain excess liquid.
  • Stir the BBQ sauce with apple cider vinegar (and liquid smoke if using), then brush a generous layer over the ribs.
  • Return the ribs to the oven uncovered at 425°F for 10–15 minutes, or broil 3–5 minutes, until the sauce bubbles and caramelizes.
  • Rest the ribs for 10 minutes, then slice between the bones and serve with extra sauce.

Notes

Doneness cues: ribs should bend with small cracks in the crust; a toothpick should slide in with gentle pressure; internal temp around 195–203°F. If ribs seem tough, cover and return to the oven for 20–30 minutes, then test again. For 275°F, plan 3–3.5 hours before finishing. You can finish on a medium-high grill 3–5 minutes per side after saucing. Store leftovers up to 4 days refrigerated or 3 months frozen; reheat covered at 300°F with a splash of broth, then uncover and glaze.