These tender oven ribs With Beer Mustard Sauce are roasted low and slow to create a fall off the bone experience. A simple rub of fajita seasoning and brown sugar and you’ve got a mouthwatering oven rib recipe.
Serve oven ribs with this incredibly delicious Tortelline Pasta Salad, or Pea Salad with Eggs, or even a fresh tossed salad like this Baby Kale Salad with Honey Cider Vinaigrette.
What You Can Expect From This Recipe
If you’re intimidated by cooking a large rack of ribs, this recipe will be of interest to you. After all, ribs have the reputation of being a product of expert, smoker savvy, trophy winning Southeastern barbecue gurus with secret rubs and trademarked mops.
That’s how I felt until this recipe from Yoder Meats, a specialty meat purveyor near my hometown in Kansas, included this recipe for oven ribs in their weekly newsletter.
I’ve used this recipe many times and haven’t looked back.
Aside from wrestling sheets of foil the size of bed sheets, this is a no-fuss recipe.
You’ll find a flavorful rub of fajita seasoning and brown sugar which is applied the day before cooking. Refrigerating overnight enhances the overall end flavor.
The result should be everything you’d expect out of a rib. Fall off the bone tender, a crispy crunchy edge here and there, and a flavor that you’d e proud to serve to any expert rib grilling friends.
Oven ribs are cooked low and slow in the oven to insure a the meat becomes tender. And most of the recipe is hands-off.
The ribs are cooked sealed in foil which will leave the meat tender, but a bit flabby. To finish the recipe, you’ll use the oven broiler to crisp things up.
Let’s take a look.
Ingredients You’ll Need
- Pork Ribs: I’ve used baby back, or spare ribs for this recipe and both work fine, with no time adjustments needed.
- For The Oven Ribs Rub: Fajita seasoning gives these oven ribs a wonderfully unique flavor, combined with paprika and brown sugar.
- For The Beer Mustard Sauce: We’ve always called these beer ribs, because of the cup of beer included in the sauce. You’ll need beer (any brand), honey, brown mustard, Worcestershire Sauce and garlic.
How To Cook Ribs In The Oven … It’s Easy.
- Step 1: Mix the brown sugar, fajita seasoning, and paprika in a bowl.
- Step 2: Remove the thin membrane covering the back of the ribs. Rub both sides of the spare ribs with the brown sugar mixture and place the ribs on an 11 x 14 sheet pan. Cover the sheet pan tightly with heavy duty foil and refrigerate overnight and until ready to cook the next day.
- Step 3: Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl.
- Step 4: Lay one rib rack on a sheet of heavy duty large foil. Pour half of the beer mustard sauce over each packet of ribs.
- Step 5: Fold the foil over the ribs and seal. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up.
- Step 6: Begin tightly folding the edges of the foil together to create a sealed packet. Bake low and slow in a 250 degree oven for 3 ½ – 4 hours, or until ribs are tender.
- Step 7: Empty the drippings from one of the packets into a saucepan. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes. Brush the thickened sauce over the ribs. Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.Place the ribs back into the oven, meaty side up, and broil until the sauce is lightly caramelized, 5 to 7 minutes. Watch them close so they don’t burn.
Questions You May Have
Spare ribs and baby back ribs are really just two pieces of the same slab of meat. Baby back ribs are cut from the top of the rib cage, near the backbone. Spareribs are cut from the bottom of the rib cage, and sometimes include the brisket, which is a bony piece of meat that hangs from the bottom. The farther down the rib cage you go, the meatier the ribs get. That is essentially why spareribs take longer to cook. Either cut will work for this oven ribs recipe.
This oven rib recipe is scaled to cook two racks of ribs. It’s very easy to half the ingredients to cook only one rack of ribs with no adjustments to the cooking time or method.
Tips For Success
- Remove the membrane: Turn the ribs meat side down on a large cutting board. Locate the membrane that covers the back side of the meat. Use a knife to gently slide under the membrane, either at the long end or in the middle. Then pull the membrane away from the rack with your fingers. If you find the membrane impossibly slippery, use a paper towel or clean kitchen towel to help those fingers. If you purchase ribs from a reputable meat counter, this may have already been trimmed. If you purchase ribs packaged like pictured above, you’ll need to remove it yourself. I like this article from Weber Grills for step by step instructions.
- Don’t over-cook the ribs. You an over-cook them and they’ll be too tender, and will fall apart to easily to serve properly.
- Purchase Quality Meat: Not always, but many times I’ve found those packets of ribs at the grocery store to be greasy. If your budget allows, purchase good quality ribs from a reputable butcher.
Storing Baked Ribs
Baked ribs can be stored in the refrigerator for up to four days. Just wrap them in foil. To re-heat the ribs, heat oven to 250 degrees. Place the ribs, wrapped in foil, and reheat for 20 – 30 minutes. You can double the ribs in foil and freeze for up to 3 months. Just let them thaw in the refrigerator overnight before reheating.
Recipe for Oven Ribs
More Rib Recipes
In a rib tickling mood? Take a look at this easy recipe where ribs are boiled then grilled Campfire Ribs, Country Style Ribs
If you’re looking to cook ribs in the crockpot, take a look at my recipe for Slow Cooker Country Style Ribs. With potatoes and sauerkraut this is a popular comfort food recipe.
- Campfire Ribs, Country Style Pork Ribs
- Bucatini Pasta with Short Ribs and Capers
- Oven Tender Braised Mexican Short Ribs
And if you’re looking for more pork entree recipes, don’t miss my Main Dishes Pork category. You’ll find lots of delicious ideas. Including one of the most popular pork recipes on my site, Best Grilled Pork Tenderloin. Give it a try.
Pork tenderloin is one of America’s favorite choice for an easy and delicious pork dinner. Take a look at my recipe for Spice Rubbed Pork Tenderloin. It’s a “how to” and a tasty recipe all in one post.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.
Oven Ribs with Beer Mustard Sauce
Ingredients
- 2 racks Pork spare ribs
- 1 cup Brown sugar
- ½ cup Fajita seasoning
- 2 Tablespoons Hungarian sweet paprika
- 1 cup Beer
- 3-8 cloves Garlic minced (measure garlic with your heart)
- 2 Tablespoon Honey
- 3 Tablespoons Worcestershire sauce
- 2 Tablespoon Brown mustard
Instructions
- Mix the brown sugar, fajita seasoning, and paprika in a bowl.
- Rub both sides of the spare ribs with the brown sugar mixture.
- Place the spareribs on an 11 x 14 sheet pan. Cover the sheet pan tightly with heavy duty foil and refrigerate overnight.
- Preheat an oven to 250 degrees F (120 degrees C).
- Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside.
- Tear off 2 large sheets of heavy duty aluminum foil. Lay one sheet shiny-side down on a large sheet pan. Place one rack of spare ribs on a heet, meaty-side up.
- Curl up the edges of the foil to create a bowl. Then repeat for the 2nd rack of ribs.
- Divide the beer mixture evenly into each packet. Fold foil over the ribs to cover.
- Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up.
- Begin tightly folding the edges of the foil together to create a sealed packet. The two packets of ribs will fit nicely one one 11 x 14 sheet pan.
- Bake until the ribs are tender, 3.5 to 4 hours. Don't cook them longer, as they will literally fall apart. I check them at the 3 hour mark. The meat is ready to come out of the oven when pierced with a fork you feel no resistance. Set ribs aside, removing and discarding the aluminum foil.
- Carefully open one packet, and drain the drippings into a saucepan. Skim as much fat off the top as you can. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes.
- place the ribs back onto the sheet pan. You can add a new sheet of aluminum foil or parchment paper for easy cleanup. Brush the thickened sauce over the ribs.
- If you don't want to use the sauce from the cooked meat, and want a stickier rib, you can slather the ribs with your favorite bbq sauce.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Broil until the sauce is lightly caramelized, 5 to 7 minutes. Watch them close so they don't burn.
Notes
- Remove the membrane: Turn the ribs meat side down on a large cutting board. Locate the membrane that covers the back side of the meat. Use a knife to gently slide under the membrane, either at the long end or in the middle. Then pull the membrane away from the rack with your fingers. If you find the membrane impossibly slippery, use a paper towel or clean kitchen towel to help those fingers. If you purchase ribs from a reputable meat counter, this may have already been trimmed. If you purchase ribs packaged like pictured above, you’ll need to remove it yourself. I like this article from Weber Grills for step by step instructions.
- Don’t over-cook the ribs. You an over-cook them and they’ll be too tender, and will fall apart to easily to serve properly.
- Purchase Quality Meat: Not always, but many times I’ve found those packets of ribs at the grocery store to be greasy. If your budget allows, purchase good quality ribs from a reputable butcher.
Nutrition
Oven Ribs … It’s What’s For Dinner
Why Trust My Recipes? I am a Culinary School Graduate and believe that everyone should try to cook as often as they can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
I love this recipe but I use baby back ribs. I cook for about 3 hours. The seasoning is so good on this. We have cooked ribs with this recipe about 4 times and I am making them today.
Hi Kim and thanks so much for taking the time to write this note. So glad you like the recipe. Now I’m craving Ribs! 🙂
I love all ribs 😋 I watch a video for beef ribs, Church meats. He gets his beef ribs at Costco. Now I just need to get some beef ribs. Here in Hutchinson we are having Colorado weather ,lights winds and a little rain. Hutchinson send you love ❤
Hi Pauline, always good to hear from you.
I generally purchase ribs from Costco. I’m not sure if they’re better, but they seem to be and come with a good price.
I’m glad to hear about the rain in Hutch, always good for the wheat.
Have you ever been to Yoder Meats in Yoder?
Whoa baby! These look amazing! And I love the sauce! Count me in!
These look incredible! I know what we are having this weekend.
Love that this recipe loads up on paprika! Perfect! Thanks, luv!
Love the rub/sauce recipe! They look and sound so delicious, and low and slow is the way to go!
I love classic grill/BBQ recipes that you can turn into an oven version. Living in an apartment I can’t have a BBQ, so discovering recipes like this makes me happy 🙂 . Bookmarked it and will hopefully soon have guests to try this out on.
Those ribs look delicious!!!
Can’t wait for my next BBQ. They look tremendous ♥
I love the use of fajita seasoning!
There is nothing like a slow-roasted rack of ribs! One of my all-time favorites. Would you believe I’ve never tried spare ribs? I always make baby back ribs but I’m sure ruckus free would work for those as well. They look delish! Congratulations on your retirement!!!
My husband thinks he is the Grillmeister when it comes to barbecuing ribs. I love ribs and your recipe looks great. I have to try it.
Low and slow is always the ticket. As much as I pride myself on being an outdoor cooking guy with a custom pit, truth is, the oven works fine and dandy. Excellent stuff!
Seemed to work fine and dandy for this recipe. Still wishing for grilling season however. 🙂
The Hubs is the rib cooker here and he will only do it in our ceramic smoker. I think I could fool him with these.
I’d love to have one of those ceramic smokers.
These ribs sound fab! Just the thing for when it’s cold outside and you can’t grill. And yes, I would love to have lunch. Tell me when. And last but not least…can’t wait to hear about your next adventure. Congrats on retirement!
I’ll email you about a date – maybe next week.
The ribs certainly do look good. Even though I grill often, there are times I would much rather use an oven for ribs. I can’t wait to give these a try.
Thanks Karen. We really liked this oven version.
Yah baby, bring these on! Yum!
🙂
I’m going to save this as Lea Ann’s Ruckus Free Ribs. ?
ruckus free is a good thing some times. 🙂
I love oven ribs! Not quite as good as slow-cooked over live fire, but really close. Lately I’ve been rubbing my oven BBQ with some liquid smoke (a teaspoon or two) before applying a rub — gives it just a bit of extra flavor. Anyway, really nice — thanks.
I love liquid smoke and use it often. I should have added a drop to this sauce.
Hard to beat a good rack of ribs, wherever they are cooked.
You got that right.