Are you planning a backyard barbecue or a family dinner featuring delicious pork ribs? Cooking ribs can be a bit tricky, especially if you’re not sure how long to cook them for.
Overcooking can lead to dry and tough meat, while undercooking can be unsafe to eat. But don’t worry, we’ve got you covered!
In this article, we’ll break down everything you need to know about cooking pork ribs in the oven, including the ideal oven temperature, cooking times for different types of ribs, and tips for achieving perfectly tender and juicy meat.
So grab your apron and let’s get started!
How Long To Cook Pork Ribs?
The cooking time for pork ribs in the oven depends on several factors, including the type of rib, the oven temperature, and the size of the rack.
For baby back ribs, which are more delicate and prone to overcooking, it’s best to cook them at lower temperatures. Uncovered baby back ribs should be cooked at no higher than 300 to 325 degrees Fahrenheit for about an hour. If wrapped in foil, you can push the oven temperature as high as 375 degrees and cook for upwards of 1.5 hours.
Larger, fattier ribs like spare ribs need to be cooked longer than baby backs. Uncovered spare ribs should be cooked for around 2 hours at 350 degrees Fahrenheit. If wrapped in foil, they can go for up to 3 hours at 300 degrees Fahrenheit.
Beef dino ribs need even longer in the oven and should be kept covered to prevent them from drying out. Baking them at 325 degrees Fahrenheit for 4 hours is a great option.
Flanken-style beef short ribs only need about 5 minutes per side under the broiler, with no wrapping or slow-baking required.
Country-style pork ribs are a bit different from other types of pork ribs because they are bone-in and cut thicker. They only need about 20-30 minutes in the oven at 350 degrees Fahrenheit until they’re nice and tender.
Different Types Of Pork Ribs
When it comes to pork ribs, there are four main types: baby back ribs, spareribs, St. Louis-style ribs, and country-style ribs.
Baby back ribs are the most popular type of pork rib and are known for their tenderness and meatiness. They come from the top of the rib cage, close to the backbone and underneath the loin muscle. Baby back ribs are shorter than spare ribs and have a curved shape. They typically have less fat than other types of pork ribs and are best cooked at lower temperatures for shorter periods of time.
Spareribs come from the bottom of the rib cage and are larger, flatter, and straighter than baby back ribs. They contain more meat between each rib and have more fat marbling than baby back ribs. Spareribs can be cooked at higher temperatures for longer periods of time to render out the fat and create a crispy exterior.
St. Louis-style ribs are essentially spare ribs that have been trimmed down to remove the cartilage and gristle at the bottom of the rib cage. This cut of rib is preferred on the competition circuit because it is neat and tidy for presentation. St. Louis-style ribs are longer than baby backs and shorter than full spare ribs.
Country-style ribs are cut from the loin section of the pig and contain a bone. They are thicker and meatier than other types of pork ribs and can be cooked in a variety of ways, including grilling, smoking, or baking. Country-style ribs are often sold boneless as well.
The cooking time for each type of pork rib will vary depending on its size, thickness, and fat content. It’s important to keep an eye on your ribs while cooking to ensure they don’t dry out or overcook. By understanding the different types of pork ribs available, you can choose the best cut for your recipe and cook it to perfection.
Preparing Your Ribs For Cooking
Before cooking your pork ribs, it’s important to prepare them properly to ensure they come out delicious and tender. First, you’ll need to remove the membrane on the back of the ribs. Use a paper towel to grip the corner of the membrane and pull it off in one piece. This will help the seasoning and smoke penetrate the meat and prevent the ribs from being tough.
Next, trim any excess fat from the ribs. While some fat is necessary for flavor and tenderness, too much can make your ribs greasy and unappetizing. Use a sharp knife to carefully trim away any large pockets of fat or silver skin.
Once your ribs are trimmed and ready to go, it’s time to season them. You can use a store-bought rub or make your own using a combination of spices like paprika, garlic powder, onion powder, salt, and pepper. Be sure to season both sides of the ribs generously for maximum flavor.
Finally, it’s time to choose your cooking method. Whether you’re baking in the oven, smoking on the grill, or using a slow cooker, make sure to follow the recommended cooking times and temperatures for your specific type of rib. And don’t forget to baste or glaze your ribs with your favorite sauce for added flavor and moisture. With these tips in mind, you’ll be well on your way to perfect pork ribs every time!
Oven Temperature For Cooking Pork Ribs
The ideal oven temperature for cooking pork ribs varies depending on the type of rib and whether they are covered or uncovered. For baby back ribs, it’s best to cook them at lower temperatures to prevent overcooking and toughness. Uncovered baby back ribs should be cooked at no higher than 300 to 325 degrees Fahrenheit for about an hour. If wrapped in foil, you can push the oven temperature as high as 375 degrees and cook for upwards of 1.5 hours.
For larger, fattier ribs like spare ribs, it’s recommended to cook them longer than baby backs. Uncovered spare ribs should be cooked for around 2 hours at 350 degrees Fahrenheit. If wrapped in foil, they can go for up to 3 hours at 300 degrees Fahrenheit.
Beef dino ribs need even longer in the oven and should be kept covered to prevent them from drying out. Baking them at 325 degrees Fahrenheit for 4 hours is a great option.
It’s important to note that while most people celebrate the idea of cooking ribs for several hours over low heat, it’s not necessary to go much lower than 350 degrees Fahrenheit. Allowing ribs to bake in a 350-degree oven for 2-2.5 hours (or 20-30 minutes for country-style ribs) will result in juicy and tender meat in much less time than if you cooked them lower.
Cooking Times For Pork Ribs
The regular cooking time for pork ribs in the oven at 350 degrees Fahrenheit is around 2 hours for baby back ribs, 2.5 hours for spare ribs, and 20 to 30 minutes for bone-in country-style ribs until they are tender. However, the cooking time will vary based on the size of the rack and the oven temperature.
When cooking baby back ribs, it’s important to cook them at lower temperatures to avoid overcooking and toughening the meat. Uncovered baby back ribs should be cooked at no higher than 300 to 325 degrees Fahrenheit for about an hour. If wrapped in foil, you can push the oven temperature as high as 375 degrees and cook for upwards of 1.5 hours.
Spare ribs are larger and fattier than baby back ribs, so they need to be cooked longer. Uncovered spare ribs should be cooked for around 2 hours at 350 degrees Fahrenheit. If wrapped in foil, they can go for up to 3 hours at 300 degrees Fahrenheit.
Beef dino ribs are even larger than spare ribs and need even longer in the oven. It’s best to keep them covered so they don’t dry out. Baking them at 325 degrees Fahrenheit for 4 hours is a great option.
Flanken-style beef short ribs are much thinner than other types of beef and only need about 5 minutes per side under the broiler with no wrapping or slow-baking required.
Country-style pork ribs are thicker and bone-in, so they require a bit more time in the oven. They only need about 20-30 minutes in the oven at 350 degrees Fahrenheit until they’re nice and tender.
It’s important to note that these cooking times are just guidelines and should be adjusted based on the size of your rack of ribs and your personal preference for doneness. To ensure that your pork ribs are fully cooked, use an instant-read thermometer to check the internal temperature. Pork should be cooked to an internal temperature of at least 145°F, but most people keep cooking ribs longer to get them nice and juicy. The collagen inside your ribs will begin breaking down into gelatin when temperatures inside the meat reach around 165°F. For maximum tenderness, continue cooking your pork ribs until they reach around 195°F to 203°F.
Checking For Doneness
When it comes to checking for doneness, it’s important to remember that the internal temperature of the meat is a better indicator than the cooking time alone. The USDA recommends cooking pork ribs to an internal temperature of 145°F for safety reasons, but this temperature is not sufficient for tender and juicy ribs. For pork ribs to be fully cooked and tender, they need to reach an internal temperature of 195°F to 203°F.
Using a quality instant-read thermometer is the most accurate way to check for doneness. Insert the thermometer into the thickest part of the meat, making sure not to touch the bone. If the meat falls off the bone, it’s overcooked and has a mushy texture—not ideal for any occasion. The best way to test for tenderness is to grasp two of the bones and pull them in opposite directions. If the meat tears easily, then it’s considered “tender” and ready to eat.
It’s important to note that every rack of ribs is different, so it’s essential to monitor their progress throughout the cooking process. Keep a log of the time and temperature every half hour or so, noting any changes in the appearance or texture of the meat. If you’re consistently cooking at 275°F, check at 3 hours. If closer to 225°F, peek at 4 hours.
Another way to check if your ribs are done is by looking at the exposed ends. If the meat has pulled back and the end bone is bare or exposed, then they’re probably ready to come out.
Tips For Achieving Tender And Juicy Pork Ribs
Achieving tender and juicy pork ribs can be a challenge, but with a few tips and tricks, you can make sure your ribs turn out perfectly every time. Here are some tips to help you achieve the best results:
1. Remove the membrane: Before cooking your ribs, you should remove the membrane from the back of the rack. This will help your seasoning penetrate the meat and make it more tender.
2. Use a dry rub: A dry rub is a great way to add flavor to your ribs. Mix together your favorite spices and rub them all over the meat, making sure to cover every inch.
3. Cook low and slow: To achieve tender and juicy pork ribs, you need to cook them at a low temperature for a long time. This will allow the connective tissue to break down and turn into gelatin, making the meat more tender.
4. Wrap in foil: Wrapping your ribs in foil during cooking can help keep them moist and tender. The foil will trap in moisture and prevent the meat from drying out.
5. Baste with sauce: Basting your ribs with sauce during cooking can add flavor and moisture to the meat. Brush on your favorite BBQ sauce during the last 30 minutes of cooking.
6. Finish on the grill: If you want a crispy crust on your ribs, finish them on the grill for a few minutes after cooking in the oven. This will give them a nice charred flavor and texture.
By following these tips, you can ensure that your pork ribs turn out tender, juicy, and full of flavor every time you cook them!
