BBQ Beef Back Ribs
BBQ Beef Back Ribs are made delicious with dry rub, the best braising liquid and plenty of your favorite BBQ sauce! These fall off the bone ribs are perfect for serving up at your next backyard barbecue with friends or any other time you don’t mind getting your hands messy.
BBQ Beef Back Ribs
Is there anything more satisfying on a summer day than digging into some good ribs? And I don’t mean just eating them – I mean the whole experience of truly digging in. Getting your hands messy, licking your fingers, pairing them with a cool drink, and sharing them with friends… Eating ribs is an experience, not just a meal. (At least to me it is)!
Instead of overspending at a restaurant, make your own ribs in the comfort of your kitchen. Yes, kitchen! No need to fire up the grill for this oven-baked recipe. Rejoice, apartment dwellers! We’re baking these bad boys for 2 hours. That may seem like a long time, but it’s what guarantees the best tender meat that truly does fall right off the bone.
Whether you plan on making these ribs for the 4th of July, a poolside party, or just because you’re craving them, you’ll be happy that you did. This is one of the easiest rib recipes I’ve ever made and it always yields the most delicious results! Oh, and these ribs are of those oven-baked recipes that smells like pure heaven, so don’t be surprised when everyone in your home starts impatiently drooling in your kitchen.
How to Make BBQ Beef Back Ribs
- Dry rub the ribs. Place the uncooked ribs in the center of a baking sheet lined with a large sheet of heavy duty foil. The shiny side should be down. Coat the ribs with dry rub on both sides and pat it into the meat to really make it stick.
- Make the braising liquid. Whisk together the beef stock, pineapple juice, apple cider vinegar, Worcestershire sauce and liquid smoke.
- Bake the ribs. Loosely wrap the ribs in foil to create a pouch. Leave one end open. Pour the braising liquid into the pouch and try to evenly cover the ribs. Seal the open end, place it in the oven and bake at 300°F for 2 hours.
- Make them sticky! Coat the baked ribs with your favorite BBQ sauce. Broil them for about 5 minutes or until they appear caramelized.
- Let them rest, then enjoy. Let the ribs rest at room temperature for 5 minutes. Cut them into pieces, serve immediately, and enjoy!
How to Serve BBQ Beef Back Ribs
First things first – make sure to serve them while they’re still nice and warm from the oven. You’ll want to let them rest for a few minutes so they’re not piping hot, but they should still have a good amount of warmth to them!
You can plate these sticky ribs with sides like corn on the cob, classic coleslaw or some delicious oven roasted baby potatoes. If you really want the ultimate southern experience, be sure to wash it all down with sweet tea and follow it up with a peach slab pie!
How to Store and Reheat Ribs
Once the ribs have totally cooled to room temperature, transfer them to an airtight storage container. Pop them in the fridge, where they’ll stay fresh for about 2-3 days. When it comes to reheating, I do NOT recommend using the microwave! The microwave will zap the tender texture and rich flavor right out of these ribs.
Instead, place the cold ribs on a baking sheet and bake them at 250°F until warmed through.
Calling all carnivores! Check out more of my favorite rib recipes!
- Spicy Grilled Barbecue Ribs
- Honey Chipotle Braised Short Ribs
- BBQ Country Style Pork Ribs
- Red Wine Braised Crockpot Short Ribs
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Get the Recipe: BBQ Beef Back Ribs Recipe
- 4 pounds beef ribs, trimmed and silver skin (membrane) removed from the backside
- 1/4 cup BBQ Rub
- 1 cup beef stock
- 1/4 cup pineapple juice
- 3 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon liquid smoke
- 1 1/2 cups favorite barbecue sauce
- 1 baking sheet
- Preheat oven to 300˚ F.
- Place the ribs in the center of a baking sheet lined with a large sheet of heavy duty aluminum foil (shiny side down.)
- Coat the ribs with the dry rub on both sides of the rack, patting the rub to help it stick to the ribs. (You can cover the ribs and refrigerate for up to 24 hours at this point.)
- Whisk together the beef stock, pineapple juice, apple cider vinegar, Worcestershire sauce and liquid smoke.
- Wrap the ribs loosely in the foil to create a pouch leaving on end open. Pour the braising liquid evenly into the pouch. Seal the open end and transfer to the oven.
- Bake the ribs for two hours or until the internal temperature reaches 190˚F.
- Unwrap the ribs and coat with the barbecue sauce.
- Turn the broiler on high and broil the ribs for 4-5 minutes or until caramelized and sticky.
- Remove from the oven and rest the ribs for 5 minutes, then cut into pieces.
- Serve immediately with extra sauce, if desired.