Easy BBQ Baked Oven Baked Ribs Recipe | How to Bake Ribs (2024)

FAQs

How long should you cook ribs in the oven? ›

Shoot for around 2 hours at 350 degrees if the ribs are uncovered, as in our Barbecued Pork Ribs. If wrapped in foil, the ribs can go for up to 3 hours at 300°F degrees, or crank the oven up to 400 degrees for a briefer baking time—1.5 to 2 hours.

Do you bake ribs covered or uncovered? You can cook ribs either covered with foil or uncovered. Foil is used to stop the meat from drying out but is not essential. If cooking uncovered and you notice the meat is drying out or browning too quickly, you can cover with foil for the remaining cook time.

Do not fully submerge the ribs. Bake, covered tightly with foil until tender, about 3 hours. Editor's Note: A tightly sealed pan topped with aluminum foil will lock in the heat, steam and moisture around the ribs to keep them extra moist and juicy while they cook.

That's where baking comes in. By cooking ribs in the oven before grilling, you can ensure that they are tender and juicy, with meat that practically falls off the bone. This two-step process allows the ribs to cook through without becoming dry or tough, while also infusing them with delicious flavor.

Place the foil-wrapped ribs on a baking sheet and bake:For fall-off-the-bone tender ribs, bake at 275°F (135°C) for 2.5 to 3 hours.

Preheat oven to 250 degrees then line a baking sheet with foil and spray with nonstick spray. Place ribs on top then cover tightly with more foil and bake for 3-1/2 hours (add more time if your ribs are larger then 2-1/2lbs.)

Place ribs, meat side down, in baking dishes. Cover the baking dishes with aluminum foil and place in the oven. If you are using small baby back ribs, take out after 3.5 hours. If you are using regular baby back or St. Louis style ribs, then take out after 4 hours.

The best, most fool-proof way to make sure that your ribs are fall off the bone tender is to bake them, covered, at a low temperature in your oven. We bake our ribs in a 275°F oven for two to three hours. It is this simple method that guarantees tender ribs!

Place the ribs meat side down on the foil and wrap tightly. 7 – Put the ribs wrapped in foil back on the grill and increase the grill temperature to 250 degrees for 1 hour. 8 – The wrapped ribs go meat side down onto the grill. 9 – After 1 hour, gently pick up one end of the ribs.

They key to tender and juicy ribs is a slow cook process at low temperatures. The best way to maximize tenderness and juiciness is to braise your ribs, which means cook them in a liquid.

Do you put water in the pan when baking ribs? ›

Pre-heat oven to 275 degrees. Use a 2 piece broiler pan, the lower half filled with very hot water, then layer racks of rib on the top. Ribs can be left whole in racks and layered, I have done 6 at a time, they still come out great.

Fill a small baking pan two-thirds full with cold water and place on the lowest rung in the oven. This helps to keep the ribs moist during the lengthy cooking time.

Bake 2 1/2 to 3 hours for spareribs or 1 1/2 to 2 hours for baby back ribs. Halfway through cooking, cover the ribs with aluminum foil to protect them from drying out. Brush with barbecue sauce. About 30 minutes before the end of cooking, brush the ribs with barbecue sauce, re-cover with foil, and continue cooking.

Cooking any kind of meat for too long will usually leave it dry, tough, and utterly unappealing. In all honesty, cooking BBQ ribs to perfection is something of an artform. It's not something the home chef does very often, and overcooking the ribs is a common way to disappoint yourself when you sit down to eat.

If you've ever had ribs that were tough and chewy, or that just didn't seem as flavorful as they could be, the rib membrane may be to blame. This thin layer of connective tissue can prevent seasoning and smoke from fully penetrating the meat, leaving you with lackluster results.

Set oven to 400 degrees while blending rub. Roast baby back ribs for 50 minutes and spareribs for 80 minutes.

I start cooking ribs in the oven at around 200 degrees if they're wrapped in foil, and unwrapped ribs at 225 degrees to compensate for the cooling effect of evaporation from the exposed meat surface. These temperatures bring the inner meat temperature up to around 170 degrees in 3 to 4 hours.

You'll want to let your ribs grill at 275 for four to five hours. Ideally, the internal temperature of the ribs should be between 190 and 200 degrees when you're finished. If you don't already have a meat thermometer, go ahead and invest in one.