About the Recipe
These oven-baked beef ribs are slow-cooked to perfection — tender, juicy, and packed with rich, smoky flavor. Each rib is brushed with Hill’s BBQ Sauce, a bold and zesty sauce with a kick that perfectly complements the savory depth of the meat. As the ribs bake, the sauce caramelizes into a sticky, flavorful glaze that clings to every bite.
The result is classic Southern comfort — fall-off-the-bone ribs with just the right amount of heat to keep things interesting. No smoker needed, just patience and good taste.
Serve with coleslaw, mac and cheese, or a slice of cornbread for the kind of meal that speaks for itself.
🔥 Pro tip: Add one last brush of Hill’s BBQ Sauce right before serving for that irresistible, finger-lickin’ finish.
Ingredients
2 beef rib slabs (full ribs, well-meaty)
Your favorite dry rub (salt, pepper, garlic powder, onion powder, paprika, etc.)
Hill’s BBQ Sauce
Aluminum foil
Preparation
Step 1
Preheat & Prep
Preheat your oven to 275 °F (135 °C).
Remove any excess silver skin or large hard fat pieces from the back side of the ribs. Pat the ribs dry.
Step 2
Season
Generously apply your dry rub on all sides of both slabs, massaging into the meat.
Let them rest with the rub for 20–30 minutes (or up to an hour if time allows).
Step 3
Wrap & Bake
Place each slab on a large sheet of aluminum foil (or use two big foil sheets).
Wrap tightly (or make a pouch) so steam is retained.
Put the wrapped ribs on a baking sheet, meat side up.
Step 4
Bake in the oven at 275 °F for about 3 to 3½ hours, or until the meat is tender and starts to pull from the bones.
Step 5
Carefully unwrap (watch for steam).
Brush both slabs with Hill’s BBQ Sauce (or your preferred sauce).
Return ribs to oven, uncovered, and increase heat (or use the broiler) for 5–10 minutes, just until the sauce caramelizes and forms a sticky glaze. Watch closely to avoid burning.
Step 6
Rest & Serve
Remove the ribs and let them rest for 10 minutes under loose foil to allow juices to redistribute.
Slice between bones and serve.