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Close-up of tender, juicy beef back ribs coated in a glossy brown barbecue glaze, served in a cast-iron skillet with fresh parsley on top, surrounded by rustic bowls of spices on a wooden table.

Beef Back Ribs

jenna Morel
These Beef Back Ribs are fall-off-the-bone tender, deeply smoky, and coated in a rich, caramelized barbecue glaze. Slow-cooked to perfection, they’re an easy but impressive dish perfect for weekend dinners, gatherings, or backyard comfort meals.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Dinner / Main Dish
Cuisine American, BBQ
Servings 4
Calories 480 kcal

Ingredients
  

For the Beef Ribs

  • 2 –3 lbs beef back ribs
  • 2 tbsp olive oil
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder

For the Glaze

  • 1 cup barbecue sauce
  • 1 tbsp honey or brown sugar optional for caramelization
  • 1 tsp Worcestershire sauce

Instructions
 

Prep the Ribs

  • Pat ribs dry and remove the thin membrane from the back for tenderness.
  • Rub with olive oil, then coat evenly with salt, pepper, paprika, garlic powder, and onion powder.

Slow Cook or Oven Roast

  • Preheat oven to 300°F (150°C).
  • Wrap ribs tightly in foil and place on a baking tray.
  • Cook for 3 hours, until tender.

Glaze the Ribs

  • Remove foil and brush ribs generously with BBQ sauce mixture.
  • Return to oven for 15–20 minutes, or broil for 5 minutes to caramelize.

Serve

  • Slice ribs and serve with extra glaze, mashed potatoes, roasted veggies, or cornbread.

Notes

  • For extra smoky flavor, add ½ tsp liquid smoke to the glaze.
  • Ribs shrink during cooking — this is normal as fat renders.
  • For grill finishing, sear ribs over medium-high heat 2–3 minutes per side.
  • Choose a thicker BBQ sauce for a more caramelized result.
Keyword beef back ribs, BBQ ribs, baked ribs, slow-cooked beef ribs