How Long to Cook Ribs in Oven at 350

5 from 10 votes

How Long to Cook Ribs in Oven at 350

This step-by-step recipe covers how long to bake pork ribs at 350 deg F, one of the most common temperatures for oven baked ribs. These ribs are tender and juicy with meat that falls off the bone!

Prep Time10

Cook Time2

Total Time2 10

Course: dinner, Main Course

Cuisine: American

Keyword: how long to bake pork ribs at 350, how long to bake ribs at 350, how long to cook ribs in oven at 350

Servings: people

Calories: 536kcal

Author: TipBuzz

Equipment

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.

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.

Nutrition