Go Back
–+ servings
A sheet pan with ribs and roasted veggies with Stubb's BBQ sauce in the background.
Print Recipe

BBQ Ribs in Oven With Veggies

My BBQ ribs in oven recipe is an easy one-pan meal, resulting in slow-cooked country-style beef ribs roasted alongside seasonal vegetables.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Main Course
Cuisine: American
Keyword: barbecue, bbq, ribs, vegetables
Servings: 4
Calories: 451kcal

Equipment

  • 1 Sauce brush https://amzn.to/3MTzp5Z
  • 1 Baking sheet https://amzn.to/3ukpsZ0

Ingredients

  • 1 rack country-style beef ribs
  • 1 bottle Stubb's Sweet Honey & Spice Bar-B-Q Sauce
  • Vegetables of your choice
  • Stubb's Bar-B-Q Spice Rub or kosher salt
  • Olive oil for drizzling

Instructions

  • Place the rack of ribs on a large piece of heavy foil and brush generously with about ½ the bottle of Bar-B-Q sauce.
    1 rack country-style beef ribs, 1 bottle Stubb's Sweet Honey & Spice Bar-B-Q Sauce
  • Wrap well in foil and place on a sheet pan (13x18).
  • Place in a 300℉ oven for 2 hours. Remove from the oven and open the foil packet, being careful of the steam.
  • Slice veggies up into bite-sized pieces and arrange them around the opened ribs on the baking sheet. Drizzle with olive oil and sprinkle with seasoning (Stubb's Bar-B-Q Rub or kosher salt).
    Vegetables of your choice, Stubb's Bar-B-Q Spice Rub, Olive oil
  • Open the ribs and brush the additional sauce onto the ribs. Return the baking sheet to the oven (leaving the foil that the ribs are in open) for another hour to thicken the sauce (or until the veggies reach your desired tenderness).

Notes

  • Don't skip the membrane! Before you slather on the sauce, flip the ribs over and look for a thin, shiny membrane covering the bone side. I like to use a butter knife to lift a corner and then grab it with a paper towel to pull it all off. It makes the ribs much more tender and lets the flavor soak in better.
  • Get a good sear first. If you have a few extra minutes, I've found that searing the ribs in a hot, oiled pan on the stovetop for a couple of minutes per side before putting them in the foil really deepens the flavor. It gives the meat a nice crust that holds up well during the slow cook in the oven.
  • Broil for a final char. When the ribs are done and the veggies are tender, I like to pop the whole pan under the broiler for just a minute or two. Keep a close eye on it so the sauce doesn't burn, but this little step helps caramelize the BBQ sauce and gives you those delicious, slightly crispy edges, just like they came off a grill!

Nutrition

Calories: 451kcal