Oven-Baked Beef Back Ribs Recipe: Tips for Slow-Cooking Ribs

Beef back ribs are a cut of beef taken from the back of the cow in the dorsal area behind the shoulders. (The rib area is where prime rib roast and ribeye steaks come from.) After butchers cut the prime rib roast, the small amount of meat between the rib bones forms the beef back ribs cut. Back ribs are usually around six to eight inches long.

They may be less common than pork ribs, but there are a few different ways to cook beef back ribs if you can find them, including:

1. 1. In the oven: For meat that is both tender and crisp, roast the ribs in a low oven for an extended period of a few hours. Use a roasting pan (regular or aluminum both work well) or rest the ribs on a baking sheet in a foil packet.
2. 2. In a pressure cooker: Braise the ribs in a pressure cooker if you are short on time. Use apple cider vinegar for the braising liquid, and cook on high pressure for about twenty minutes. (For a crispy exterior, brush the barbecue sauce onto the ribs and finish them in the oven.)
3. 3. In a smoker: The length of back ribs makes them a natural fit for a smoker or the grill. Smoked beef back ribs are juicy and tender with a delicious, woodsy aroma.

Like beef short ribs, beef back ribs are popular for hands-off, low-and-slow cooking methods. Here are some tips to consider:

1. 1. Look for a “full slab” rack of beef ribs. Most grocery stores display smaller segments of short ribs rather than a full-size rack of back ribs. Snap up a full slab if you see one—or call ahead to reserve it—but portions will work just as well in the oven.
2. 2. Ask the butcher to remove any silverskin. Silverskin, a thin layer of connective tissue on the surface of the meat, can be difficult to remove at home. To save time and effort, ask the butcher to take care of it before you leave. If you prepare a DIY approach, learn how to remove the membrane from ribs in seven steps.
3. 3. Season with dry rub, and finish with barbecue sauce. For maximum flavor, season your ribs with a dry rub before placing them in the oven. A dry rub can be a complex blend of spices or as simple as salt and pepper. (Aaron Franklin’s barbecue seasoning recipe features kosher salt, coarsely ground pepper, and an optional pinch of paprika for color.) For a crisp, caramelized finish, brush on a coat of barbecue sauce and raise the oven temperature to 500 degrees Fahrenheit.