Oven-Baked Bbq Ribs: Cooking Time And Temperature Guide

Cooking BBQ ribs in the oven is a great alternative to grilling or smoking them. The cooking time varies depending on the type of ribs and the oven temperature, but generally, it takes around 2-4 hours to cook BBQ ribs in the oven.

The first step is to remove the membrane from the back of the ribs. This is not necessary, but it can improve the texture of the cooked ribs. Then, a dry rub or seasoning is applied to the ribs, which typically includes spices such as salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper. Some recipes also include a liquid component, such as apple cider, beer, apple juice, broth, or water, to create a steamy environment and keep the ribs juicy during cooking.

The ribs are then placed in an oven-safe dish, covered with aluminium foil, and baked at a low temperature, typically between 250-350°F, for 2-4 hours, depending on the type of ribs and the desired doneness. After this initial cooking, the ribs are usually glazed with BBQ sauce and broiled or grilled for a few minutes to caramelize the sauce.

Overall, cooking BBQ ribs in the oven is a relatively simple process that results in tender, juicy, and flavorful ribs.

Choosing the right ribs

There are four main types of pork ribs: Baby Back Ribs, Spare Ribs, St. Louis Ribs, and Country-Style Ribs. When choosing the right ribs, you should consider the amount of meat and fat on the rack.

Baby Back Ribs

Baby back ribs, also known as back ribs or loin ribs, are from the upper rib cage connected to the backbone. This cut typically contains 11-13 ribs and has a natural curve to it. A rack of baby back ribs usually weighs between 2.5 and 3 pounds and can feed 2-3 people. When choosing baby back ribs, look for a good amount of meat on top of the ribs, as this cut doesn't have a lot of meat between each rib bone. Additionally, look for a rack with a good amount of fat, as fat equals flavour and gives the ribs a mouthwatering texture.

Spare Ribs

Spare ribs, also called side ribs, are from the portion of the rib cage further down the belly towards the breastbone. This cut contains larger bones and more meat between them compared to baby back ribs. Spare ribs usually have extra cartilage and bones, also known as rib tips, which are not very appetising to bite into. Spare ribs take longer to cook than baby back ribs but can be used for oven-baked ribs. When choosing spare ribs, consider the same factors as for baby back ribs: look for a good amount of meat and fat.

St. Louis Ribs

St. Louis ribs are essentially spare ribs but with the cartilage and extra bones removed, giving them a more rectangular shape. They are larger than baby back ribs but smaller than spare ribs.

Country-Style Ribs

Despite their name, country-style ribs are not actually ribs. They are cut from the pork shoulder and are very meaty.

Beef and Lamb Ribs

Beef and lamb ribs are also available, but pork ribs are the most common for oven-baked recipes.

Removing the membrane

Step 1: Unwrap and Position the Ribs

Take the ribs out of their packaging and pat them dry with paper towels. Place the ribs on a clean surface, such as a cutting board or baking sheet, with the concave side facing up and the curved side of the ribs flat against the surface. This will ensure the side with the membrane is easily accessible.

Step 2: Locate and Loosen the Membrane

Find a rib near the middle of the rack by feeling for a firm bone. At the base of this rib, on the side closest to you, use a sharp knife to get between the rib and the membrane. Push the sharp tip of the knife horizontally between the two, being careful not to press through the membrane. Then, turn the knife vertically so the dull edge is against the rib, and lift the membrane slightly to create a small gap. If you're not confident with a sharp knife, use a butter knife to reduce the risk of cutting through the membrane.

Step 3: Lift the Membrane

To further separate the membrane from the bone, tilt the knife at a 30-degree angle, pressing the sharp side against the rib bone and lifting with the handle. Once you've created some space, remove the knife and set it aside. Work your index finger into the gap you've created, wiggling it to widen the space and create a flap of membrane you can grip.

Step 4: Grip and Remove the Membrane

To get a good grip on the membrane, use a paper towel. Place the paper towel on your dominant hand, covering your index finger and thumb, and use it to grasp the loose edge of the membrane. The paper towel will give you extra traction when dealing with the slippery membrane. With your other hand, press your fingers through to the other side of the ribs and hold them steady. Now, pull up on the membrane flap with your dominant hand while pressing down on the ribs with your other hand. The membrane should come off in one piece. If it starts to tear, use your knife to separate the membrane from the bone on the opposite side, meeting the point where you started.

Step 5: Discard the Membrane and Prepare the Ribs

Once you've successfully removed the membrane, throw it away, and your ribs are now ready for seasoning and cooking!

Seasoning and prep

The first step in preparing ribs for the oven is to trim the ribs. Look for ribs with a lot of meat on top of the bones and a good amount of fat. If there are large pieces of fat on top, trim them away. Blot the ribs with kitchen paper to dry them.

On the back of the ribs, there is a thin layer of connective tissue called silver skin. This should be removed as it is hard to bite through when cooked. To do this, slide a knife under the silver skin, then use a paper towel to grip and peel it away from the bones.

Next, make a seasoning mix. A simple combination of salt and pepper will work, but you can also add garlic powder, onion powder, cumin, smoked paprika, and a little cayenne pepper for extra flavour. Sprinkle the mixture on both sides of the ribs and rub to coat. Wrap the ribs and place them in the fridge for two hours or up to 24 hours.

When you're ready to cook the ribs, place them on a foil-lined baking sheet. If you are cooking more than one rack of ribs, use separate baking sheets. Cover the sheet(s) tightly with foil and bake.

Cooking methods and temperatures

There are several methods for cooking BBQ ribs in the oven, with slight variations in temperature and cooking time. The most common methods involve baking the ribs in the oven at a low temperature for a long period of time, and then grilling or broiling them at a higher temperature to caramelize the sauce.

One method suggests baking the ribs at 275°F for 2 to 3 hours, and then grilling or broiling them for a few minutes. Another method involves baking the ribs at 250°F for 3 to 4 hours, followed by grilling or broiling at 350°F for 30 minutes.

Some recipes recommend removing the thin membrane covering the rack of ribs before cooking, as it can be tough when cooked. However, others consider this step optional.

For seasoning, a generous amount of salt and pepper is often used, but you can also use your favorite BBQ spice rub or seasoned salt. You can also make your own spice rub by combining ingredients such as paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, and black pepper.

When it comes to barbecue sauce, you can use a store-bought option or make your own. Some recipes suggest basting the ribs with barbecue sauce and then baking or broiling them again for a few minutes to create a sticky, caramelized coating.

It is important to note that the cooking time and temperature may vary slightly depending on the type of ribs you are using. Baby back ribs, spare ribs, St. Louis-style ribs, and country-style ribs may have different cooking times, so it is recommended to check on the ribs periodically to ensure they are cooking through evenly.

Additionally, you can wrap the ribs in aluminum foil before placing them in the oven. This helps to seal in the moisture and create a steaming effect, resulting in tender and juicy ribs.

Overall, the key to cooking BBQ ribs in the oven is to cook them slowly at a low temperature, and then finish them off with a higher heat to caramelize the sauce. This results in tender, fall-off-the-bone ribs with a delicious, crispy exterior.

Saucing and serving

Once your ribs are cooked, it's time to sauce and serve them. There are a few different ways to do this, depending on your preference and the equipment you have available.

If you have a grill or barbecue, you can finish your ribs by brushing them with barbecue sauce and placing them over medium heat for a few minutes on each side, until the sauce is caramelized. This will give your ribs a nice char and a bit of a crispy texture.

If you don't have access to a grill, you can also finish your ribs in the oven by brushing them with barbecue sauce and broiling them for a few minutes until the sauce is caramelized. Keep a close eye on the ribs while they're under the broiler, as the sauce can burn easily.

Alternatively, you can simply brush your ribs with barbecue sauce and serve them as is, without any additional cooking. This is a good option if you prefer your ribs to be more tender and juicy, rather than crispy.

Some people also like to serve their ribs with additional sauce on the side for dipping. This is a good option if you want to offer your guests a choice of sauces or if you have guests with different taste preferences.

As for serving, ribs are typically served as part of a larger meal, often with side dishes such as potato salad, coleslaw, cornbread, roasted potatoes, mashed potatoes, or macaroni salad. They can also be served with a fresh salad to balance out the richness of the meat.

When serving ribs, it's a good idea to provide plenty of napkins or wet wipes, as they can be a messy eat. It's also a good idea to have a trash can or container nearby for guests to dispose of their bones.

Finally, don't forget to enjoy your delicious, tender, and juicy ribs!

Frequently asked questions