How Long to Cook Ribs in the Oven
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Wondering how long to cook ribs in the oven for a finger-licking dinner? This step-by-step guide shows you how to bake ribs to get tender, mouth-watering results the easy way. Get ready for the best ribs ever!
I’ll let you in on a secret: baking is a fabulous way to cook ribs! Yes, smoking and grilling are great, but more complicated. Baked ribs allow you to get delicious results in nothing compares to you can get juicy barbecue ribs in your own kitchen with no fancy equipment required.
With this guide, you’ll get fall-off-the-bone tender meat with maximum flavor. These tips will give you mouthwatering results with baby back ribs, spare ribs or even beef ribs at 350 and other oven temperatures.
Top Tips for Tender Ribs in the Oven
- Remove the membrane: Always remove the silverskin membrane on the underside of the ribs. Why? It’s chewy and does not break down during cooking. Also, it blocks seasonings from penetrating into the meat. I like to ask my butcher to do this when purchasing to save time.
- Dry marinate: For the best results, season the ribs generously with a dry rub several hours before cooking. That way, the flavors can penetrate into the meat and the salt can tenderize the meat.
- Cook low and slow: If you have the time, it’s best to cook low and slow at 275 or 300°F for the most tender ribs. However, you can still get very good results at 350°F and other temperatures.
- Use a thermometer: While many people wing it, inserting an instant-read thermometer into the ribs will ensure the best texture. In most cases, 190 to 200°F is the reading to look for.
- Rest the ribs: Before serving, let the ribs rest covered so the juices can redistribute. A 5 minute rest is long enough when cooked at low temps, or up to 15 minutes when they bake at high temperatures.
Ingredients for Baked Ribs
To bake ribs in the oven, this is what you’ll need:
- Ribs: A rack of your favorite ribs, whether back ribs, spare ribs country-style ribs or beef ribs (see more below)
- Dry Rub: This can be store-bought or made from scratch using ingredients like paprika, garlic powder, onion powder, salt and pepper (see recipe below). Salt is important for tenderizing purposes, so do not skip it.
- Sauce: You can use a store-bought BBQ sauce, teriyaki sauce, hoisin sauce or many others. Alternatively, why not make your own using ingredients like ketchup, oil, garlic, Worcestershire sauce (recipe below).
Types of Ribs
There are lots of different types of ribs, so it can be helpful to know what you’re dealing with:
- Back Ribs: These smaller, fatter ribs come from the upper loin and weigh 1 to 2 pounds per rack. You might see them called baby back ribs, short ribs or loin ribs.
- Spare Ribs: These longer ribs come from the belly behind the shoulder, weighing 2 to 4 pounds per rack depending on the trimming. Also called side ribs.
- St Louis Ribs: These are spare ribs trimmed of cartilage, breastbone and the skirt to create an attractive rectangular rack. Cooking is identical to spare ribs.
- Country Style Ribs: These rib steaks come from the shoulder end of the loin and may be boneless or bone-in. You may see them called shoulder steaks or blade chops.
- Beef Ribs: The main types are short ribs and back ribs, which cook similarly and weight 3 to 5 pounds per rack.
Best Temperature for Ribs
Should you cook ribs low and slow or at high heat? The answer is a low oven temp like 275°F allows tough connective tissues to break down gradually, moisture to be retained and flavors to develop.
Should I Wrap Ribs in Foil?
There is no right or wrong answer here, as it comes down to personal preferences. However, you should only wrap ribs when baking at 325°F and below, as it doesn’t work well at higher temperatures.
Wrapping ribs in foil will keep them very moist during baking as the ribs end up steaming gently inside the foil. In the grilling world, this is called the Texas Crutch. The main downside is the ribs won’t have a crust on the outside. If you wrap the ribs, it’s best to remove the foil halfway through baking to avoid getting mushy ribs from over-steaming.
Not wrapping allows a beautiful crust to form on the outside thanks to the oven’s air circulation. The ribs will be tender, but not as fall-off-the-bone tender as when wrapped. This is my personal preference, as I love crispy ribs!
How to Cook Ribs in the Oven
Baking ribs need not be a fussy affair. Just follow these steps:
- Prepare the Ribs: Pat dry the ribs if they are wet. Then remove the membrane from the underside by sliding under a corner and then gripping with paper towel to rip it off.
- Seasoning: Rub the ribs with seasonings on all sides, massaging so they stick.
- Baking: Place the ribs with the meat side facing down (this is so the fat bastes the ribs as they cook) on a baking sheet or broiler rack. Bake uncovered in a preheated oven.
- Broiling: Flip the ribs so the meat side is facing up. Brush all over with sauce. Bake for 30 minutes more until set. Alternatively, you can broil for a few minutes, watching constantly to avoid charring.
Once the ribs are done, remove them to a platter to rest so the juices can redistribute before serving.
How Long Do You Cook Ribs in the Oven?
We’ve cooked ribs in the oven hundreds of times using various oven temperatures. Here is a summary of our findings:
| Oven Temp | Baby Back Ribs | Spare Ribs / St Louis Ribs |
| 250°F | 4 to 5 hours | 5 to 6 hours |
| 275°F | 3 1/2 to 4 1/2 hours | 4 to 5 hours |
| 300°F | 2 1/2 to 3 hours | 3 to 4 hours |
| 350°F | 1 1/2 to 2 hours | 2 to 2 1/2 hours |
| 400°F | 45 to 60 minutes | 1 to 1 1/4 hours |
For faster cooking, you can turn on your oven’s convection or forced air feature to save up to 25% of the total time. In addition, you can use the following times as a guide for other ribs:
- Country Style Ribs: These ribs are leaner and cook faster than other pork ribs. Bake times vary depending on whether they’re boneless or bone-in, and how thickly they are cut. For 1-inch country-style ribs, they’ll need one hour at 300°F, 45 minutes at 350°F, or 20 minutes at 400°F.
- Beef Ribs: Beef short ribs and back ribs take 6 to 8 hours at 250°F or 5 to 6 hours at 275°F. I also sometimes bake them for 3 1/2 hours at 300°F when I’m in more of a hurry.
What Temp Are Ribs Done?
The best way to check doneness is to use an instant-read thermometer to measure the internal temperature. Carefully slide the probe in the thickest section, taking care not to touch a bone. Then compare against the following done temperatures:
- Back Ribs should be cooked to an internal temperature of 190 to 200°F, which is when the collagen has fully broken down into gelatin for fall-off-the-bone ribs.
- Spare Ribs and St Louis Ribs are also done at 190 to 200°F.
- Country-style Ribs are done at 165 to 170°F.
- Beef Ribs are done at 195 to 203°F at which point they’ll be ultra-tender.
Note that these temperatures are all higher than the USDA safe temperature of 145°F, at which point the ribs will still be chewy.
Other Ways to Check Ribs Are Done
Ribs are done when they are very tender, meaning a knife tip or skewer will slide into the meat with little or no resistance. Another sign is the meat will have pulled back to expose a 1/2-inch or more of bone along the edges.
Serving Ideas for Ribs
Ribs go with so many sides it can sometimes be hard to know where to start. Here are some of my favorite side dishes:
- Starches: mashed potatoes, boiled potatoes, scalloped potatoes, smothered potatoes, steamed rice, cauliflower rice, mac and cheese, baked potatoes
- Vegetables: corn on the cob, baked beans, broccoli, eggplant, bok choy and more
- Salads: crisp green salad, macaroni salad, coleslaw, potato salad, caesar salad and more
- Breads: cornbread, garlic bread, dinner rolls
If you haven’t already sauced the ribs during baking, then try putting out some BBQ sauce for dipping.
FAQ
Can you overcook ribs?
There are several ways ribs can be overcooked. They can steam for too long and develop a mushy texture when wrapped. Alternatively, they can bake for too long and become dry and chewy. When you’re baking ribs at higher temperatures, they can even char and burn.
How long does it take to cook ribs at 350 in the oven?
Baby back ribs will take 1 1/2 to 2 hours to cook at 350°F, while spare ribs will take 2 to 2 1/2 hours. Check doneness by measuring internal temp of 190 to 200°F rather than relying on time alone.
How long to cook country-style ribs in the oven at 350?
Country style ribs only need 30 to 45 minutes at 350°F, depending on whether they’re boneless or bone-in and also how thickly they’re cut. They are done when the internal temp reaches 165°F.
Is 400 too high for ribs?
Baking ribs at 400°F is a good option for cooking ribs faster. The ribs will be done in about an hour to an hour an a half, coming out crispy on the outside with a slightly chewier texture.
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How Long to Cook Ribs in Oven at 350
Ingredients
- 1 rack pork ribs, 2 1/2 to 4 pounds
Spice Rub
- 1 tablespoon paprika, or smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
Sauce
- 1/2 cup BBQ sauce
- 1 tablespoon canola oil, or similar oil
- 2 tablespoons yellow onion, finely grated
- 1 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1/4 cup brown sugar, or honey
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt, or to taste
- 2 dashes hot sauce, optional
Instructions
- Preheat oven to 350°F, placing the oven rack in the upper middle position. Line a baking sheet with aluminum foil or parchment paper.
- Place the ribs on a work surface. Pat dry with paper towels to remove any excess moisture.
- Remove the silverskin membrane from the underside of the ribs. Slide a paring knife under a corner of the membrane to separate it from the meat. Then use some paper towel to tightly grip the loosened membrane. Pull firmly to tear off as much of the membrane as possible. Repeat if necessary.
- Mix the spice rub ingredients together in a small bowl (or use a store-bought mix). Then use your fingers to sprinkle it evenly over both sides of the ribs.
- Place the ribs meat side down in the prepared pan. Place in the oven to bake for 1 1/4 hours. By this time, the ribs should have formed somewhat crispy crust.
- Remove the baking sheet from the oven. Using kitchen tongs, flip the ribs so the meat side is facing up. Brush sauce evenly all over the ribs.
- Cover the ribs tightly with aluminum foil on the baking sheet. Then place them in the oven to bake for 30 minutes more before starting to check doneness.
- Insert an instant-read thermometer into the thickest part of the meat between the ribs (if space is tight, you may need to slide the probe parallel to the bones to get it in). They are done once you get a reading of 190-200°F or 88-93°C.
- Optional: For a more charred glaze, turn on the oven's broiler. Unwrap the ribs and position them to be 3 to 4 inches from the element. Broil for 3 to 4 minutes or until the sauce is sticky and slightly charred. (Watch carefully and remove the ribs right away if they start to burn.)
- Remove the ribs from the oven. Let them rest undisturbed in the pan for 10 minutes before serving.
Equipment
Notes
- Doneness: If you don’t have an instant-read thermometer, look for visible signs of doneness instead: 1) the meat should be tender enough to provide little resistance when a knife tip or skewer is inserted; 2) the meat should should have pulled back so that a 1/2-inch of bone sticks out on both sides of the ribs.
- Storage: You can store ribs in an airtight container in the refrigerator for up to 3 days according to the USDA. You can also freeze for up to 3 months.
- Reheating: Reheat the ribs on a baking sheet in a preheated 350°F for about 20 minutes or until hot.
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DO YOU NEED TO TURN THE RIBS SEVERAL TIMES WHILE COOKING?
Hi K, Thanks for your question. You only need to flip the ribs once. Start with the meat side down and then flip right before you add the sauce. Hope that helps!
Do these instructions apply to beef ribs as well?
Hi Lu, Thanks and we’ve added more details to cover beef ribs. The instructions are very similar, but you need to cook them for longer. Please let me know how it goes!
This is a great recipe! Cooking time was 1 hour and 45 minutes, and the internal temperature was 200 degrees. The ribs were flavorful and tender. Per the instructions, I lined the baking dish with foil—after cooking the ribs, I just folded up the aluminum foil and disposed of it.
Hi Aggie, Thanks so much for your feedback and congrats on the delicious ribs!
I basically knew how to cook ribs in the oven, however, I wanted validation😊. Thank you sooo very much!!
Ya done good!!! Whoo hoo🎉🎉🎉
Hi there, Yes we all need some validation sometimes. Glad it was helpful!
I’m making ribs for diner tonight. They’re St. Louis spare ribs. I’m marinating them as I write this. So two- hours sounds long to me. Hour 1/2 sounds right.
Hi Bria, Thanks for your comment – cooking time depends on the temperature! Hope you enjoyed.
The ribs came out perfectly. Thank you so much. Will be making more of your recipes in the future.
Hi Rehana, That’s amazing to hear and thanks for your comment!
Great advise in my attempt. Done-ness varies but over all in my attempt I was successful. I’m only going by cooking time, used no recipe just a dry tub I always have just needed oven time… Use to coal BBQ grilling
Hi Corliss, Sounds like a great success! Thanks for your comment and love the charcoal BBQ…
Best ever ribs.
In how to bake ribs you did not use any dry rub, is this recipe of yours cooking without dry rub; or you missed out that part?
Hi Saggar, Thanks for your comment. There are various ways to cook ribs with some using a dry rub. It really depends on your preferences!
Very helpful. Thanks!!
Hi TerriLynn, So glad to hear that and thanks for your feedback!
Poor planning..can I do this with frozen ribs…how much lo get should I cook? Thank you.
Hi Deborah, Yes you can with frozen ribs but they may take a bit longer. Best to thaw but I know what you mean about planning 🙂 Good luck and thanks for your comment.
Does 1lb of ribs take a shorter time than say 2 or 4lbs, or is rhe timing the same for whatever weight?
Hi Angela, Timing is the same regardless of weight. Thanks and enjoy!
Where is the recipe for the rub?
Hi Su, Thanks for your question. We’ve added more details for the dry rub seasoning. Hope you enjoy!
For country style bone in 1 inch thick at 440 degrees – is that 15 minutes per lb or?
If you have 3.8 lbs in 2 separate dishes, how long at 440 for bone in and 1 inch thick?
Hi Jennifer, It’s 15 minutes total, as they cook quickly as that temperature. You’d only need to consider per lb for a roast. Hope that helps and thanks for your question.
I googled “how to cook ribs”, and I was in a hurry… thanks for straightforward instructions and I was thankful the “paper towel” advice because I was able to get the membrane off super easy that way.
Hi Charlotte, That’s awesome and so glad to hear. Thanks for your comment!
I used this recipe and my ribs came out perfect. I will definitely make this again!
Hi Ashley, Great to hear that and thanks for your comment!