Dry Rubbed Fall-Off-The-Bone Beef Ribs in the Oven

It’s the summer (or the winter!) and you don’t have a grill or a smoker. What do you do? Sit there and lament your grill-less state? No! You buy some ribs, turn on that oven, and make some fall off the bone beef ribs! The funny thing about fall-off-the-bone ribs is that according to rib competitions and the awarded winners, you actually don’t want a rib to fall off the bone. It’s probably because of the idea that you should be able to eat a great rib with your hands and if it fell off the bone right when you picked it up, then that wouldn’t provide the right texture. You also get more meat flavor and less rendered fat flavor when the rib stays intact. Nonetheless, most lay people want that tender rib experience and judge good ribs by how cleanly they come off the bone. If you love fall-off-the-bone ribs that leave a clean bone, but that won’t disintegrate when picked up by hand, then these ribs are for you.

I couldn’t believe my taste buds or my eyes when I saw the final product of these ribs. They smelled and tasted like they were smoked or grilled. I don’t want to overstate it because of course you’ll get more smoky flavor from a smoker, but these are a great alternative for easy ribs at home. In the recipe I used back-ribs, but this recipe will work for any beef ribs. For my baby back pork ribs recipe, click here and if you’re looking for a barbecue sauce that complements these ribs perfectly, try my homemade barbecue sauce recipe.

Recipes for Complementary Side Dishes

Makes about seven ribs at 405 calories per 4 oz. of meat.

Dry Rubbed Fall-Off-The-Bone Beef Ribs in the Oven

  • Servings: 2-3
  • Time: 5hr 15mins
  • Difficulty: medium
  • Print

Dry rubbed and sauced fall of the bone beef ribs made in the oven.

Ingredients

Beef Ribs Pre-Chopped

  • 2.5 pounds of beef ribs either pre-cut or whole (about 3700 cal.)
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 tablespoons brown sugar (90 cal.)
  • 1 tablespoon oil (120 cal.)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • About 2 tablespoons your favorite BBQ sauce (about 70 cal.)

Equipment

  • Large baking sheet
  • Aluminum foil
  • Ziploc bag or large air-tight container
  • Basting or pastry brush
  • Spoon
  • Optional: latex gloves

Directions

  1. Optional Step: Remove the silverskin on the underside of the ribs. This can be a huge pain and it isn’t imperative for these ribs to turn out well, but it does let the dry rub get to the meat on the underside of the ribs. Do this by using a sharp knife to get underneath the connective tissue sitting just on top of a bone on the underside of the ribs. Once you have a flap, use your hands (or a paper towel if it’s too slippery) to pull it off. Repeat the process as necessary. Don’t go overboard so that you don’t damage the meat.
  2. Put all of the spices in a bowl. Dry Rub for Beef Ribs by Man Fuel
  3. Add in the oil and then mix the ingredients together very well until they form a crumbly paste. Mixed Spice Rub for Beef Ribs
  4. Apply the spice mixture liberally to the beef ribs and cover each side of the ribs. Use all of the spice mixture. Beef Ribs Rubbed with Dry Spices by Man Fuel
  5. Place the spice covered ribs into a ziploc bag or an air-tight container and leave them outside of the fridge for 1 – 2 hours to marinate for same day preparation or overnight in the fridge for next day preparation. Beef Ribs Marinating in a Dry Rub by Man Fuel
  6. After 1 hour get the oven pre-heated to 250 or 265 degrees F (I used 250, but it will depend on your oven).
  7. Put a large sheet of aluminum foil over a large baking sheet and then place the beef ribs on the foil. Beef Ribs Covered with a Dry Rub by Man Fuel
  8. Wrap the ribs up in the foil by either using another sheet or folding the sheet you already have down. You want to create a sealed pouch for the ribs to sit in. Make sure not to pile the ribs on top of one another. Beef Ribs in Alumnim Foil
  9. Put the ribs into the oven on the middle rack, close the oven door, and forget about the ribs for 3 – 4 hours (I went 3.5 hours before pulling them out of the oven). Beef Ribs Wrapped in Aluminum Foil in the Oven by Man Fuel
  10. After 3 – 4 hours, take the ribs out of the oven open up the pouch and see how the ribs are doing. They won’t look right at first, but you will notice that they are already fall-off-the-bone tender. Dry Rubbed Oven Beef Ribs
  11. At this point set the oven to broil on the high setting. When the broiler gets hot, place the ribs under the broiler on the middle rack for 5 minutes. The ribs will take on some more color and get a crispier texture on the outside. Be careful and watch the ribs the entire time. The fat from the ribs that ends up on the foil can sometimes catch fire under high heat. Simply remove the ribs, and get rid of areas that may be catching fire and return to the broiler. Dry Rubbed Beef Ribs in the Oven by Man Fuel
  12. You can now eat the ribs, but I highly recommend taking some of your favorite barbecue sauce (try my own recipe that goes extremely well with these ribs by clicking here) and brushing about 2 tablespoons lightly over all of the ribs. You can use a basting/pastry brush. Apply as little or as much as you want, but this last step is where you get the barbecue flavor. I don’t recommend baking/broiling with the barbecue sauce because it will burn really easily. Oven Beef Ribs by Man Fuel
  13. If the ribs were all connected as one rack, you can now cut up the ribs using a large butcher knife before serving. Otherwise, just tear off pieces and enjoy.
  14. Serve and eat immediately. Be careful moving them around because these ribs really do fall off the bone. In the picture below, I just lightly pushed the meat off of the bone using a fork. Fall Off the Bone Beef Ribs by Man Fuel

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113 thoughts on “Dry Rubbed Fall-Off-The-Bone Beef Ribs in the Oven

  1. I have been cooking ribs for the past 10 years, and this is the first time I read such an easy to follow recipe and simple ingredients list. No mess, no fuss. I made these ribs last night for my husband and serve them with smashed potatoes; I started eating them right away. They were delicious . The key is to cook them in the foil pouch. That made a BIG difference. Thank you so much.

  2. With no grill and the finnicky weather of the northwest, your recipe is just what the doctor ordered! I’ve made these ribs a few times now, and my family loves them more and more every time! Thank you SO MUCH for this lip smackin’ recipe!

    • Hi Edgar. I don’t use any particular brand. Just find a grocery store or butcher shop you trust and get ribs from there. Basically wherever you buy meat should be fine.

  3. Have made these twice now. Don’t have a grill or smoker at my apartment that I can use all day without upsetting other tenants so this is perfect. Some of the best and simplest ribs ever. I prefer to trim the silver skin while the ribs are slightly frozen, it seems to make it easier to trim it away without losing too much meat. The spice rub is PERFECT. Thanks!

  4. My ribs are in the oven. They smell is so enticing. I just know from the recipe you provided that this will be a keeper. I have tried so many others…love the rub…just know it will be tasty….will let you know.

  5. I love the way you broke it down so simple step by step. I read recipes for fun. I’ve been cooking for many years and its hard for me to follow recipes because I end up doing my own thing. I suffer from ADHD and anxiety but cooking calms me. This was a pleasant read. And I bet they turned out great. The pictures made my mouth water

    • Hi Alonda! Thanks so much for sharing your thoughts and I’m really happy that the step by step approach of the blog appealed to you. I try and do that for all of my recipes including pictures so you can see what I’m talking about as well as read it. I agree with you that something about cooking is very comforting.

  6. Ok, Just bought ribs today and this is the most enticing recipe i have read yet!
    I am definitely trying this tomorrow for dinner.

      • I have to agree with Reina about the, “no muss, no fuss”.I left rub on overnight and followed cooking times exactly. These ribs turned out perfect!!! Can’t wait to make them for my Dad’s late Birthday dinner next week.(Ribs are his favourite). Thank you so much for this recipe!

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