Easy Oven Beef Ribs (Sunday Cookout Style)
Fall-off-the-bone tender oven beef ribs with serious bark. Salt-brined, slow-roasted, and finished with BBQ sauce — no smoker required.
Servings: 4
Ingredients
- 1 four-bone plate rib roast or 1 rack beef back ribs 4-6 lbs
- Kosher salt heavy hand
- 1 teaspoon MSG optional but recommended
- 2 tablespoons smoked paprika
- 3-4 tablespoons BBQ Seasoning or your favorite BBQ rub
- 2 cups beef stock
- 1 yellow onion quartered
- 4 cloves garlic smashed
- 2 sprigs fresh thyme
- Your favorite BBQ sauce for finishing
Instructions
- Brine the ribs 4-24 hours ahead. Pat dry, trim hard fat, season heavily with kosher salt on all sides. Place uncovered on a wire rack over a sheet pan and refrigerate.
- Preheat the oven to 300°F.
- Season heavily with MSG (if using), smoked paprika, and a thick layer of BBQ Seasoning. Press into the meat for a real crust.
- Build the pan. Place a wire rack in a foil pan. Add quartered onion, smashed garlic, and thyme to the bottom. Pour in beef stock about half an inch deep.
- Place ribs on the rack above the liquid. Cover the entire pan tightly with aluminum foil.
- Roast covered for 2 hours. Check that meat is pulling away from the bones. Re-cover and continue.
- Check for probe tenderness around 3 hours. A probe should slide in and out with little resistance. Internal temp should be 200-205°F.
- Uncover and reset the bark. Return to the oven uncovered for 20-30 minutes to firm up the crust.
- Glaze with BBQ sauce. Brush generously and return to the oven 10-15 minutes until caramelized.
- Rest 15 minutes before slicing between the bones. This keeps the juices in the meat.
Video
Notes
Brine time: 4 hours minimum, 24 hours ideal. Cook to 200-205°F internal AND probe-tender — both matter. Drain trimmed fat and render it down for homemade beef tallow. Always rest 15 minutes before slicing.
Nutrition
Calories: 720kcal
