Oven Baked Boneless Beef Ribs are juicy, fork-tender, boneless country-style ribs seasoned with a simple homemade spice rub and your favorite BBQ sauce for dinner in no time!
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Perfectly cooked ribs every time, using a low and slow method in the oven gives you a delicious dinner every time. They pair nicely with any of your favorite sides like Baked Beans, Coleslaw, French Fries, Green Beans, Mashed Potatoes, and Corn on the Cob.
Why This Recipe Works
These ribs only require a little bit of prep work and then cook in the oven for a few hours like my Country Style Beef Ribs and Gravy!
You don't need to be a pro chef to make these ribs. They're tender and very flavorful, no dry chewy ribs here. Adults and kids always seem to gobble these up, making them perfect for family dinners.
Simple Recipe Ingredients
- Herbs and Spices: Smoked paprika, chili powder, garlic powder, salt, onion powder, black pepper, and cumin.
- Sugar: You can use light or dark brown sugar.
- Boneless ribs: Country-style ribs are what I used, but you could also use beef short ribs or a chuck roast cut into chunks.
- Bbq sauce: Pick your favorite brand or flavor or make my homemade bbq sauce.
- Water: You can also use beef broth for an even more lovely flavor.
How to Make Oven-Baked Boneless Beef Ribs
- Step 1: Add all of your spices and seasonings to a small mixing bowl and stir to combine.
- Step 2: Place ribs in a baking dish and sprinkle the seasoning from the small bowl all over both sides. Add the water to the baking dish and cover with foil before baking.
- Step 3: Once finished baking, remove from oven and toss the foil. Use a pastry brush to brush the bbq sauce on the ribs and pop them back in the preheated oven uncovered to finish baking.
- Step 4: Turn the broiler on high for a couple of minutes to get a little caramelization if you prefer.
Recipe Tips
- Store any leftover ribs in an airtight container in the fridge for up to 4-5 days. I like to add excess cooking liquid from the baking dish to my leftover container so they don't dry out when reheating.
- If you want to caramelize the tops of the ribs, turn the broiler on high for the last 4-5 minutes of cooking time when they're uncovered like my Slow Cooker Dr Pepper Ribs. Just be sure to keep an eye on the ribs so they don't burn.
Faq's
These ribs come from the shoulder of the cow, near the loin. When you cut a chuck eye steak in half, lengthwise, you'll get Country style ribs. They're typically boneless, but occasionally may have a shoulder blade bone. These are very meaty and have some fat to them. Since they're typically a tougher cut of meat, cooking at a lower temperature using a slow cooking process in the oven, like this recipe calls for, is optimal.
Sure. Add all the ingredients to your Slow Cooker. Then cook on low for 7-8 hours. Once finished, remove the ribs using tongs and place them on an aluminum foil lined baking sheet. Brush ribs with BBQ sauce and broil in the oven for 4-5 minutes so the bbq sauce can caramelize.
If the ribs aren't cooked long enough they will be tough and chewy. Always check them with a fork to make sure the meat pulls apart easily. Or else pop it into the oven to bake longer.
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Oven Baked Boneless Beef Ribs
Ingredients
- 3 tablespoons brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 2 teaspoons onion powder
- 1 teaspoon black pepper
- ½ teaspoon cumin
- 4 pounds country style ribs *see notes
- 1 cup bbq sauce
- 3 tablespoons water
Instructions
- Preheat the oven to 300 degrees
- In a small bowl add all the seasonings and mix until combined.
- Place the ribs in a 9x13 baking dish and sprinkle the seasoning mixture well on both side. Pour the 3 tablespoons of water into the baking dish. Cover with foil and bake for 2 hours.
- Remove the foil and brush the bbq sauce on top of the ribs, place back into the oven and bake uncovered for another 30 minutes or until fork tender. You can turn the broiler on high the last 4-5 minutes (keep an eye on it) to caramelize the top but totally optional.
You can add it in the beginning orhalfway through but not sure if it will make it more moist. It will run off it you add it in the beginning that's why I recommend adding it at the end.
Would the recipe turn out if I added all of the BBQ sauce at the start or would it burn? Could I add it half way through to make the meat more moist?
Thank you.
Reaheat in the microwave or even until heated through.