beef ribs oven baked recipe
The Best beef ribs oven baked recipe
The health benefits might surprise you. Ribs aren’t usually the first thing people think of when they want something nutritious, but these are leaner than you’d expect—especially after you trim the fat. They’re packed with iron and protein, which keeps everyone full and energized, and the slow cooking breaks down the collagen, making the meat extra tender. My husband swears by them for post-workout meals, and my kids actually eat theirs with no complaints, even though they’d never admit they like meat that falls apart. It’s the kind of dish that’s easy to customize too—add some barbecue sauce for extra flavor, or serve it with a fresh green salad to balance out the richness. It’s a recipe that’s as comforting as it is practical, and that’s what makes it my favorite.
Easy Oven-Baked Beef Ribs with Honey-Glaze
Tender beef ribs baked to perfection with a sticky, sweet glaze. This method keeps the ribs moist and flavorful without needing a smoker.
🥘Ingredients
- 3 lbs beef ribs (bone-in, baby back or St. Louis style)
- 2 tbsp olive oil
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- ¼ cup honey
- ¼ cup ketchup
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
👨🍳Directions
-
1
Preheat oven to 375°F. Pat the ribs dry with paper towels and pat them down lightly with olive oil. -
2
In a bowl, mix brown sugar, soy sauce, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the mixture evenly over the ribs, coating them thoroughly. -
3
Arrange the ribs on a baking sheet, bone-side up. Bake for 45 minutes. -
4
In a small bowl, whisk together honey, ketchup, apple cider vinegar, Worcestershire sauce, and Dijon mustard. Pour the glaze over the ribs. -
5
Return the baking sheet to the oven and bake for another 1 hour 15 minutes, or until the ribs are tender and the glaze is thickened.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Measuring spoons
- Knife
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Oven-Baked Beef Ribs with Honey-Glaze Works
❓ Frequently Asked Questions About Oven-Baked Beef Ribs with Honey-Glaze
How long should I let the ribs rest after baking?
Resting the ribs for about 10–15 minutes after baking helps redistribute juices and makes them easier to pull apart. Simply cover them loosely with foil and let them sit at room temperature.
Can I use a slow cooker instead of an oven for these ribs?
While you can slow cook them, oven-baking yields more even browning and better flavor. If using a slow cooker, cook on low for 8–10 hours, then broil for 5–7 minutes to crisp the edges.
What’s the best way to trim the fat cap off the ribs?
Use a sharp knife to cut the fat cap in strips, leaving a small layer for flavor. Trim only what you need—too much fat can dry out the meat.
Do I need to soak the ribs in liquid before baking?
No need to soak. Pat the ribs dry with paper towels before seasoning and baking for better browning and crispiness.
How do I know when the ribs are done?
Ribs are done when the meat pulls away from the bone easily and reaches an internal temperature of 195°F (90°C). Use tongs to test the edges—they should be tender and slightly sticky.
