Easy Beef Back Ribs Recipe for Tender and Juicy Results

Last summer, my brother challenged me to a backyard cookout competition. Frankly, I thought I’d lose until I discovered this incredible beef back ribs recipe. The smoky aroma filled our entire neighborhood, and honestly, even the toughest food critics in my family were speechless. This beef back ribs recipe transforms ordinary Sunday dinners into unforgettable feasts.

Why You’ll Love This Recipe

• Minimal prep time – Just 15 minutes of active preparation
• Tender perfection – Meat literally falls off the bone after slow cooking
• Foolproof method – Even beginners can master this technique
• Crowd pleaser – Feeds 6-8 people generously
• Budget-friendly – Uses affordable cuts that taste expensive

To Make Beef Back Ribs Recipe You’ll Need

Main Ingredients

• 4-5 lbs beef back ribs – Look for well-marbled pieces with good meat coverage
• 2 tbsp brown sugar – Creates beautiful caramelization
• 1 tbsp smoked paprika – Adds that signature smoky flavor
• 2 tsp garlic powder – Essential for depth
• 1 tsp black pepper – Freshly ground works best
• 1 tsp salt – Kosher salt preferred

For the Sauce

• 1 cup beef broth – Low-sodium variety recommended
• ½ cup apple cider vinegar – Tenderizes the meat naturally
• 3 tbsp Worcestershire sauce – Secret ingredient for umami
• 2 tbsp honey – Balances acidity perfectly

Substitution Options

• Brown sugar alternatives: Maple syrup or coconut sugar
• Apple cider vinegar swap: White wine vinegar works well
• No beef broth? Use vegetable broth as backup

Time Needed to Make Beef Back Ribs

How to Make Beef Back Ribs Recipe

Step 1: Season the Ribs

• Pull those ribs from the fridge 30 minutes early – cold meat is your enemy here. Pat them completely dry with paper towels like you’re cleaning a muddy kid’s face.
• Mix all your dry seasonings in a bowl. Now comes the fun part – get your hands dirty and massage that rub into every crevice. I’m not exaggerating when I say you should press like you’re giving those ribs a spa treatment.

Step 2: Sear for Flavor

• Heat your skillet until it’s angry hot – medium-high heat. When you lay those ribs down, they should sizzle like they’re telling secrets.
• Sear each side for 2-3 minutes until they look like golden treasure.
• Don’t crowd the pan, trust me on this one. Give each piece breathing room or they’ll steam instead of sear. This step creates the Maillard reaction – fancy words for “this is where the magic happens.”

Step 3: Prepare for Slow Cooking

• Transfer your beautifully browned ribs to the roasting pan like you’re tucking them into bed. Whisk together your liquid ingredients – broth, vinegar, Worcestershire, and honey.
• Here’s the trick my grandmother taught me: pour that liquid around the ribs, not over them. You want them sitting in a shallow bath, not drowning.
• Seal with foil tighter than a secret – no steam escapes, no exceptions.

Step 4: Low and Slow Cooking

• Set your oven to a gentle 275°F. Slide those ribs in and walk away for 2.5 hours. Seriously, don’t even think about peeking. I know it’s torture, but opening that oven is like letting air out of a balloon.
• After 2.5 hours, remove the foil (prepare for an incredible aroma blast), crank the heat to 350°F.
• Cook another 30-45 minutes until your thermometer reads 190°F. By the way, if you don’t have a thermometer, get one.

Step 5: Rest and Serve

• Let those beauties rest for 10 minutes. I know they smell incredible and you’re drooling, but patience pays off here. The meat needs time to relax and redistribute its juices.
• Strain those precious pan drippings – they make the most incredible natural gravy. Believe it or not, some people throw this liquid gold away. Don’t be that person.

Tips for the Best Beef Back Ribs

• Foil technique – Creates steam for maximum tenderness during initial cooking
• Temperature matters – Use a meat thermometer; guessing leads to tough ribs
• Don’t rush the process – Low temperature ensures tender results every time
• Save the drippings – Pan juices make an incredible natural sauce
• Room temperature start – Cold meat cooks unevenly, so plan ahead

How to Serve Best Beef Back Ribs

Pair your perfect beef back ribs recipe with these crowd-favorites:

• Creamy coleslaw for cooling contrast
• Baked sweet potatoes with butter and cinnamon
• Grilled corn on the cob with herb butter
• Classic mac and cheese for ultimate comfort

How to Store and Reheat

Store cooked beef back ribs in an airtight container or wrap tightly in foil before refrigerating for up to 4 days. For longer storage, freeze in freezer-safe bags up to 3 months. To reheat, thaw if frozen, then wrap ribs in foil to keep moisture. Warm in a 250°F (120°C) oven for 20–30 minutes until heated through. For quick reheating, use the microwave with a damp paper towel cover.

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• How to Cook Tender Country Style Beef Ribs
• Smoked Beef Short Ribs: 6 Smart Changes for Better Results
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Nutritional Information

Per serving (based on 6 servings):

Easy Beef Back Ribs Recipe for Tender and Juicy Results

By Nancy

Try this easy beef back ribs recipe for perfectly tender and juicy results every time. A must-try for rib lovers!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 3 hours hrs 15 minutes mins

Rest time 10 minutes mins

Total Time 3 hours hrs 30 minutes mins

Course Main Course

Cuisine American, Barbecue

Servings 6

Calories 485 kcal

Ingredients

  

• 4-5 lbs beef back ribs
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 1 tsp black pepper
• 1 tsp salt
• For the Sauce
• 1 cup beef broth
• ½ cup apple cider vinegar
• 3 tbsp Worcestershire sauce
• 2 tbsp honey

Instructions

 

Step 1: Season the Ribs

• Remove ribs from refrigerator 30 minutes before cooking. Pat completely dry with paper towels. This step is crucial – moisture prevents proper browning.
• Combine all dry seasonings in a small bowl. Rub mixture generously over both sides of ribs, pressing gently to ensure adherence.

Step 2: Sear for Flavor

• Heat a large skillet over medium-high heat. Sear ribs for 2-3 minutes per side until golden brown develops. Don’t overcrowd the pan.
• This creates the Maillard reaction – basically, it’s where all the magic flavor happens.

Step 3: Prepare for Slow Cooking

• Transfer seared ribs to roasting pan. Whisk together broth, vinegar, Worcestershire, and honey in a measuring cup.
• Pour liquid around ribs, not directly over them. Cover tightly with foil – no steam should escape.

Step 4: Low and Slow Cooking

• Preheat oven to 275°F. Cook covered for 2.5 hours without opening. Resist the temptation to peek!
• Remove foil, increase temperature to 350°F. Continue cooking 30-45 minutes until internal temperature reaches 190°F.

Step 5: Rest and Serve

• Let ribs rest for 10 minutes before carving. This allows juices to redistribute throughout the meat.
• Strain pan juices and serve alongside ribs as natural gravy.

Notes

Nutritional Information

Per serving (based on 6 servings):

• Zinc: 25% daily value
• Calories: 485
• Protein: 42g
• Fat: 28g
• Carbohydrates: 12g
• Iron: 15% daily value

Keyword beef ribs, barbecue, grilling, summer, smoked, comfort food

FAQ About Beef Back Ribs

Conclusion

Ready to become the neighborhood’s rib master? Try this recipe this weekend and share your results in the comments below. Subscribe to our newsletter for more game-changing recipes that’ll transform your cooking skills forever.