Tender Beef Back Ribs Recipe

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A plate of tender beef back ribs glazed with a tangy marinade, served with fresh herbs and a side of vegetables.
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Craving melt-in-your-mouth ribs? This Tender Beef Back Ribs recipe is your ultimate guide to achieving juicy, flavorful perfection. Slow-cooked and basted with a tangy apple cider vinegar marinade, these ribs are irresistibly tender with a caramelized finish. Perfect for family dinners or BBQ nights, this easy-to-follow recipe guarantees mouthwatering results every time. Whether paired with your favorite sides or enjoyed solo, these ribs are sure to impress!

A plate of tender beef back ribs glazed with a tangy marinade, served with fresh herbs and a side of vegetables.
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Tender Beef Back Ribs Recipe

Juicy, flavorful beef back ribs slow-cooked to perfection, basted with a tangy apple cider vinegar marinade for a caramelized, tender finish.
Prep Time10 minutes
Active Time4 hours
Resting Time1 hour
Total Time5 hours 10 minutes
Cuisine: American
Yield: 6 portions
Calories: 450kcal

Ingredients

Marinade:

  • ½ cup apple cider vinegar
  • 2 tablespoons hot pepper sauce e.g., Frank’s RedHot

Ribs:

  • 2 racks beef back ribs about 2 pounds each
  • Olive oil spray

Dry Rub:

  • 2 teaspoons smoked salt
  • ½ teaspoon black pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

Instructions

Preheat & Prep:

  • Preheat the oven to 250°F.
  • Line a rimmed baking sheet with parchment paper or foil for easy cleanup.

Season the Ribs:

  • Place the ribs on the prepared baking sheet, bone side down.
  • Spray the tops of the ribs with olive oil.
  • Sprinkle the dry rub (smoked salt, black pepper, smoked paprika, onion powder, garlic powder) evenly over the ribs.

Bake Initial Hour:

  • Bake the ribs uncovered for 1 hour.

Prepare the Marinade:

  • Whisk together apple cider vinegar and hot pepper sauce.
  • Divide the marinade into three small bowls for basting.

Basting & Baking:

  • After the first hour, baste the tops of the ribs with ⅓ of the marinade.
  • Return the ribs to the oven and bake for an additional 3 hours, basting the ribs every hour with a new portion of the marinade.
  • Rinse and dry the basting brush after each use.

Final Hour for Perfection (Optional):

  • After 4 hours of baking, the ribs should be browned and tender.
  • For extra tenderness and a caramelized exterior, reduce the oven temperature to 200°F and bake for 1 additional hour.

Serve:

  • Remove the ribs from the oven and cut into six portions.
  • Serve hot and enjoy!

Notes

Storage Tips: Store leftover ribs in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the ribs for up to 3 months.
Reheating Instructions: To reheat, wrap the ribs in foil and warm them in a 300°F oven for 20 minutes. Add a bit of apple cider vinegar for extra moisture if needed.
Alternative Serving Suggestions: Pair the ribs with coleslaw, roasted vegetables, or mashed potatoes for a complete meal. Brush with additional marinade before serving for extra flavor.
Made with a pinch of love – DinnerTeller.com

Nutrition

Calories: 450kcal | Carbohydrates: 5g | Protein: 35g | Fat: 32g | Fiber: 1g | Sugar: 2g

FAQs

Can I use a different type of meat?
Yes, you can substitute pork ribs or lamb ribs, but adjust the cooking time accordingly.

What if I don’t have smoked salt?
You can use regular sea salt and add a drop of liquid smoke to achieve a similar flavor.

How do I make the ribs spicier?
Add extra hot pepper sauce or a pinch of cayenne pepper to the marinade.

Can I grill the ribs instead of baking them?
Yes, after the initial 4-hour bake, finish the ribs on the grill for a smoky, charred flavor.

What’s the best way to ensure the ribs are tender?
Slow-cooking at low temperatures is key. For extra tenderness, leave them in the oven at 200°F for an additional hour as recommended.

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