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These oven-baked beef back ribs are a tender, flavorful delight. The slow cooking process ensures the meat is juicy and falls off the bone, while the Dijon mustard, BBQ rub, and apple cider marinade add layers of flavor. Perfect for a hearty meal or a special occasion, this recipe is sure to impress your family and friends.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Preheat oven to 250°F and line a baking sheet with parchment or foil.
Peel off the back membrane of the beef ribs and trim excess fat.
Coat the ribs with Dijon mustard, then season generously with BBQ rub.
Mix apple cider vinegar and hot sauce (or BBQ sauce) in a small bowl.
Place ribs bone side down on the baking sheet.
Bake uncovered for 1 hour.
Brush ribs with apple cider marinade.
Bake for 3 more hours, brushing with marinade each hour.
Reduce oven temperature to 200°F and bake for 1 more hour.
Remove from oven, glaze with BBQ sauce, and broil for 3-5 minutes.
Slice and enjoy!
For extra flavor, let the ribs marinate in the Dijon mustard and BBQ rub overnight before baking.
Ensure the back membrane is fully removed for the most tender ribs.
Use a meat thermometer to ensure the ribs are cooked to your desired doneness.
Can I use a different type of ribs for this recipe?
Yes, you can use pork ribs or short ribs, but the cooking time may vary.
What can I use instead of Dijon mustard?
You can use yellow mustard or spicy brown mustard as a substitute.
Can I make this recipe without hot sauce?
Yes, you can skip the hot sauce or replace it with additional BBQ sauce for a milder flavor.
How do I store leftover ribs?
Store leftover ribs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Can I cook these ribs on a grill instead of in the oven?
Yes, you can cook them on a grill using indirect heat. Adjust the cooking time accordingly.
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