How to Cook Beef Ribs (That Fall Off the Bone Every Time)
There’s nothing like a tray of tender, fall-off-the-bone beef ribs—caramelized at the edges, full of smoky, savory flavor, and meltingly juicy. With this oven-baked method, you don’t need a grill or smoker—just a few pantry staples, some patience, and a love of comfort food. Perfect for a cozy weekend or impressing your dinner crowd. Your kitchen is about to smell amazing!
Ingredients
- For the Ribs
- 3 –4 lbs beef ribs bone-in
- Salt and black pepper to taste
- Homemade Rib Rub
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 teaspoon dry mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Pinch of cayenne pepper optional, for heat
- Braising Liquid
- ½ cup soy sauce
- 2 tablespoons Worcestershire sauce
- ¼ cup ketchup
- 1 tablespoon cooking oil
- Optional: Splash of apple cider vinegar
- For Glazing
- ½ –3/4 cup barbecue sauce store-bought or homemade
Instructions
- Prep the Ribs
- Remove the silver skin from the underside of the ribs: slip a small knife under one end, grip with a paper towel, and peel off.
- Rinse the ribs and pat completely dry.
- Place ribs, fat side up, in a large baking dish or on a rimmed baking sheet.
- Season
- In a bowl, combine all rib rub ingredients.
- Generously rub the seasoning all over the ribs, pressing it into the meat.
- Let ribs sit at room temperature for 20 minutes while the oven preheats to 300°F (150°C).
- Add Braising Liquid & Bake
- Pour soy sauce, Worcestershire sauce, ketchup, oil, and (if using) apple cider vinegar into the baking dish around (not over) the ribs.
- Cover tightly with foil (or create a foil pouch).
- Bake at 300°F (150°C) for 3 hours, until ribs are tender and meat pulls away from the bone.
- Glaze & Broil
- Remove foil. Brush ribs generously with barbecue sauce.
- Place under broiler for 5–7 minutes, until edges are caramelized and sticky. Watch closely to avoid burning!
- Serve
- Slice between the bones and serve hot.
- Suggested sides: Creamy mashed potatoes, cornbread, crisp green beans, or tangy slaw.
Notes
Storage & Reheating
- To Store: Cool ribs, then wrap tightly in foil or place in an airtight container. Refrigerate up to 3 days.
- To Freeze: Wrap cooled ribs in foil and freeze up to 2 months. Thaw overnight before reheating.
- To Reheat: Place ribs in a foil-covered baking dish with a splash of sauce or broth. Warm in a 300°F oven for 15–20 minutes, until hot and juicy.