To cook ribs in the oven, the general guideline is to use a low and slow method at temperatures between 225°F and 300°F, with cooking times ranging from about 2 to 4 hours depending on the temperature and rib size.
Common Oven Cooking Methods for Ribs
- At 275°F: Bake ribs covered tightly with foil for about 2.5 to 3.5 hours until the meat is tender and nearly falling off the bone. After baking, ribs can be brushed with barbecue sauce and optionally broiled for a few minutes to caramelize the sauce
- At 250°F or 225°F: Slow cook ribs wrapped in foil for about 3 to 4 hours. Lower temperatures (225°F) require longer cooking times (up to 5-6 hours for smaller racks or even overnight for large quantities) to achieve tender, pull-off-the-bone ribs
- At 300°F: Ribs can be cooked faster, about 2 to 3 hours. A common approach is to start cooking at 300°F until the ribs reach around 160°F internal temperature, then wrap in foil and continue cooking until about 200°F internal temperature, followed by glazing with sauce and finishing in the oven for 10-20 minutes to set the glaze
- At 350°F: If ribs are uncovered, cooking takes about 1.25 to 1.5 hours, but ribs are often covered or wrapped to retain moisture, which can extend cooking time to around 2-3 hours
Key Tips
- Remove the thin membrane from the back of ribs before cooking for better tenderness
- Wrap ribs tightly in foil to trap moisture and help tenderize the meat during slow cooking
- Check for tenderness by piercing with a knife or bending the ribs; they should offer little resistance and meat should pull away easily from the bones
- For best results, finish ribs by brushing with barbecue sauce and broiling or grilling briefly to caramelize the sauce
Summary
Oven Temperature| Cooking Time| Notes
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225°F| 4 to 6+ hours| Slow and low for very tender ribs
250°F| 3 to 4 hours| Common slow cook temperature
275°F| 2.5 to 3.5 hours| Covered with foil, tender and juicy
300°F| 2 to 3 hours| Often wrapped partway, finish with sauce
350°F| 1.25 to 2 hours| Usually uncovered or with liquid, faster
Cooking ribs at 0°F is not possible as this is below freezing; ribs must be cooked at a temperature above freezing to properly cook and tenderize[all sources].
