How Long to Slow Cook Pork Ribs in the Oven for Perfectly Tender Results

Pork ribs are a classic BBQ meal that are loved by many. When cooked properly, pork ribs are fall-off-the-bone tender and delicious. But getting them just right can be tricky. Undercook them and they’ll be tough and chewy. Overcook them and they’ll be dry. So how long should you slow cook pork ribs in the oven for finger-licking results?

The optimal oven time for pork ribs depends on a few factors

• Type of ribs – Baby back ribs cook faster than spare ribs or St Louis cut ribs

• Weight of the ribs – Heavier racks take longer to cook than lighter racks

• Oven temperature – Lower temps (200-275°F) result in slower cooking times.

• Bone-in vs boneless – Boneless ribs cook faster.

• Use of foil – Foil helps retain moisture but can increase cook time.

Taking these factors into account, here are some general guidelines for how long to slow cook different types of pork ribs in the oven:

Baby Back Ribs

• 2-2.5 lbs, bone-in – 3 to 4 hours at 250°F
• 2-2.5 lbs, boneless – 2 to 3 hours at 250°F
• Foil wrapped – Add 30 mins to 1 hour

Spare Ribs

• 2-3 lbs, bone-in – 4 to 5 hours at 250°F
• 2-3 lbs, boneless – 3 to 4 hours at 250°F
• Foil wrapped – Add 1 to 2 hours

St. Louis Style Ribs

• 2.5-3 lbs, bone-in – 4 to 5 hours at 250°F
• 2.5-3 lbs, boneless – 3 to 4 hours at 250°F
• Foil wrapped – Add 1 to 2 hours

Key Tips for Oven Baked Ribs:

• Always remove the membrane from the bone side for tender ribs.

• Season generously with salt, pepper and spices or a dry rub.

• Use a meat thermometer to confirm doneness – aim for 195-205°F.

• Foil wrapping isn’t mandatory but will make ribs extra moist and tender.

• Apply BBQ sauce during the last 30-60 mins once browned.

• Broil at end to caramelize sauce if desired.

Now let’s take a closer look at how to achieve fall-off-the-bone tender oven baked ribs using both high heat and low and slow methods.

High Heat Oven Baked Ribs

Cooking ribs in the oven at a higher temperature of 350-400°F will reduce the cook time, but often at the expense of tenderness. These faster cooking methods work best for thinner boneless ribs or rib tips.

For baby back boneless ribs, cook for 1.5-2 hours at 350°F, checking frequently to avoid overcooking.

For St. Louis cut or spare boneless ribs, cook for 2-3 hours at 350°F, again keeping an eye on them.

If working with bone-in ribs at the higher heat, reduce oven temp to 325°F and cook times to:

• Baby back bone-in – 2 to 2.5 hours
• Spare or St. Louis bone-in – 3 to 3.5 hours

Though certainly faster, high heat oven ribs won’t be quite as moist or tender as low and slow ribs. If time is limited though, this method does work in a pinch!

Low and Slow Oven Baked Ribs

For the absolute most tender, fall-off-the-bone ribs, low and slow is the way to go. Cooking ribs for a long time at a low temp of 200-275°F breaks down the collagen in the meat, resulting in rib meat that is melt-in-your-mouth tender.

Follow the cook times listed at the start of this article for perfect low and slow oven ribs. Always check for doneness before removing them from the oven. Properly cooked ribs will be very tender when poked with a fork or knife tip. The meat should pull cleanly away from the bone as well.

Here are some other tips for flawless low and slow oven baked ribs every time:

Remove Membrane

• Use a knife to slide under the thin membrane covering the bone side of the rack.
• Grab hold of it with a paper towel and peel it off slowly.

Season Generously

• For maximum flavor, coat both sides with a dry rub or just salt, pepper and spices.

Wrap in Foil

• Enclose the rib rack in a foil packet or cover pan tightly with foil. The steam keeps ribs extra moist.

Flip Halfway

• Rotate ribs and flip over halfway through cooking to ensure even cooking.

Check for Doneness

• Use a meat thermometer to test internal temp, or check that meat pulls off bone cleanly.

Apply BBQ Sauce

• Brush sauce on during last 30-60 mins of oven time so it caramelizes.

Broil (Optional)

• Broil for 2-5 minutes at end to crisp up sauce, if desired.

Rest Before Serving

• Let ribs sit for at least 5-10 minutes before slicing to allow juices to redistribute.

Oven Baked Country Style Ribs

Country style ribs are not actually ribs at all. They are cuts of pork shoulder or butt that are sliced into ribbon-like strips that resemble ribs.

Because they contain more connective tissue, country style ribs do well with moist cooking methods like braising. But they can also be oven baked using the following guidelines:

• Season and sear country ribs in a skillet first.

• Place in a baking dish in a single layer, not overlapping.

• Bake at 350°F for 1-1.5 hours until browned and tender.

• For extra moistness, add a bit of broth or BBQ sauce to the bottom of the baking dish.

• Glaze ribs with more sauce about halfway through baking.

Doneness Tests for Oven Baked Ribs

It can be tricky to determine when ribs are fully cooked without overdoing them. Here are some ways to test for doneness when oven baking ribs:

• Temperature test – Use an instant read thermometer to check internal temperature in the thickest part of the ribs. 205°F indicates tender, pull-off-the-bone ribs.

• Visual test – The meat surface should look deeply browned, caramelized and matte. The bones should be visible as well.

• Poke test – Poke ribs with a fork, knife or tongs. If tender, the meat should break apart easily.

• Bend test – Try gently bending/twisting a bone. It should turn fairly easily without much meat attached.

• Pull test – Grab an end bone with tongs. The meat should start to easily pull off with light tugging.

If the ribs fail these doneness tests, bake for 15-30 minutes more and check again until fully tender throughout. Ribs overcooked to the point of drying out will appear shriveled and darkened on edges.

Troubleshooting Oven Baked Ribs

Here are some common oven ribs issues and how to avoid them:

Problem: Ribs are tough and chewy.

Solution: Cook for longer at a lower oven temp. Cover with foil. Check internal temp reaches 195-205°F.

Problem: Rib meat is dried out.

Solution: Don’t overcook. Foil wrap ribs next time. Brush with sauce earlier.

Problem: Bones aren’t showing through.

Solution: Cook longer until meat pulls back from bones. Increase oven temp at end to brown.

Problem: Ribs are burnt on outside but raw inside.

Solution: Use lower oven temp. Cook for longer time. Flip ribs halfway through.

Problem: Rib meat doesn’t pull cleanly off the bone.

Solution: Cook until internal temp is 205°F. Steam and simmer ribs in sauce to finish.

Oven Baked Ribs vs. Smoked Ribs

While oven baked ribs can be delicious, true barbecue fanatics would argue that smoking is the ultimate ribs cooking method. Smoking infuses ribs with awesome wood-fired flavor you just can’t replicate in the oven.

If you have the time and equipment, smoked ribs are worth the effort. But the oven method is so much easier for most home cooks – especially for weeknight meals.

You can add smoke flavor to oven ribs by using a smoker box or wood chips in a foil pouch. Or simply finish oven ribs on the grill or under the broiler for crispy edges and char.

Whichever cooking method you choose, properly cooked pork ribs with a sticky, finger-licking BBQ sauce are sure to be a messy, meaty hit at your next cookout or family dinner! Just be prepared with plenty of wet wipes and napkins.

Frequently Asked Questions About Oven Baked Pork Ribs

What temperature should I bake ribs at in the oven?

For tender, fall-off-the-bone ribs, bake at a low temperature between 250-275°F. For quicker cooking with slightly less tenderness, bake at 325-350°F.

What is the best cut of ribs for baking?

Baby back and loin back ribs are ideal for oven baking. Spare ribs and St. Louis ribs also bake well, but take a little longer.

Should ribs be covered in foil when baking?

Covering the ribs with foil or baking in a foil pouch helps seal in moisture. But uncovered also works – the ribs may just turn out slightly drier.

How long do you bake ribs at 250 degrees?

At 250°F, bake baby backs for 3-4 hours, spare ribs for 4-5 hours, St. Louis for 4-5 hours, and country style for 1.5-2 hours.

Do you put water in the pan when baking ribs?

Adding some water, broth or other liquid to the baking pan isn’t necessary but can help keep the ribs extra moist.

Should I flip ribs when baking?

It’s a good idea to flip and rotate the ribs halfway through baking to ensure even cooking.

Can I reheat leftover baked ribs?

Yes, baked ribs can be refrigerated for 3-4 days and reheated in the oven at 250°F for 20-30 minutes until hot. Add sauce prior to reheating.

The Perfect Oven Baked Ribs Recipe

If you’re hungry for fall-off-the-bone oven baked ribs, try this simple but scrumptious recipe for sweet and spicy ribs.

Ingredients:

• 1 slab baby back or St. Louis ribs (2-3 lbs)
• 1⁄4 cup brown sugar
• 2 tbsp chili powder
• 1 tbsp paprika
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1⁄2 tsp cayenne pepper
• 1 cup BBQ sauce, divided

Instructions:

1. Remove membrane from ribs and trim excess fat. Rinse and pat dry.

2. Mix together dry rub ingredients – brown sugar through cayenne pepper. Coat ribs generously on both sides with dry rub.

3. Place ribs meat-side up on a foil lined baking sheet. Cover tightly with more foil.

4. Bake at 275°F for 3 hours for baby backs, 4 hours for St. Louis ribs.

5. Remove foil. Brush ribs with 1⁄2 cup BBQ sauce. Bake 30 mins more.

6. In last 10 minutes, apply remaining BBQ sauce, broil to caramelize sauce.

7. Let ribs rest 10 minutes before cutting into servings.