14 Comments

  1. I have been cooking ribs in the oven for many years. I use a generous rub, wrap them in foil, add a bid of fluid to each pack and bake at 250 degrees for 2 to 2.5 hours depending on size/weight. I finish on the grill to get a nice light char on them and usually add a bit of bbq sauce at finish.

  2. I’d love to have at least a ball park estimate for how long each stage will take. It’s hard to make a meal plan without that information.

  3. more of a question/thought….for someone who is new to the joy of cooking ribs…they may not know to remove the silver skin…so a suggestion to include that in every recipe note.??

    I’m usually way too lazy to take extra steps and tend to do my oven ribs from start to finish in foil. they disappear too quickly to worry about that sticky crunch. ;-). but maybe I’ll try it next time.

    thanks!

    1. Removing the membrane is important, yes! I understand cooking only in foil the whole time…fast! But try it unwrapped for a while nest time for more texture.

  4. THANK YOU for the wonderful article, “Cooking Ribs in the Oven”!! The instructions and accompanying graphics are clear and enticing! You’ve anticipated concerns that I had and pointed out that these ribs won’t be perfect mid-Texas smoked ribs, but that they are GOOD and can fulfill the needs for ribs (especially in New England in midwinter)
    Question: Have you tried including a vented packet of wood chips (moistened) when you wrap the ribs? Perhaps multiple packets of very small chips?
    Again, Thank You!






    1. I have not tried it, but I’d putt he vented chips in before the wrap, so that the smoke can get to the meat. If you have good ventilation, I say go for it!

  5. It would have been better if you had given some times to expect the ribs to reach the various temperatures. That way I could have estimated how long before desired serving time I needed to start cooking in the oven.






  6. Following the recipe, first attempt was a bust. To say the ribs were not tender, would be an understatement. They were good size st. Louis ribs and reached their final thermal destination in 3 hours. They were tough to say the least. Made modifications on my second attempt, with great results. Started the cook at 275 degrees up until the first thermal milestone of 160 degrees, then continued the cook at 225 degrees to my thermal destination of 207 degrees. This resulted in tender ribs, still with some “bite” to them. Total cook time 4 hours 15 minutes, including setting the sauce. More time is needed in the published recipe.

    Thanks for sharing the recipe, as it shows that you can make great ribs in the oven, minus the smoke. I think next time I will up the amount of smoked paprika in my rub, to see if I can better achieve ribs like in my smoker.






    1. I’m sorry your first batch didn’t turn out! As with all BBQ, it is a game of improvisation. your second batch sounds like it turned out just right.

  7. Clarification: I get ribs to 225 when in foil and then they drop rapidly when unwrapped. Do i bring them back up to 225 when I put them back unwrapped? If not, when do I pull out?

    1. You don’t need to get back up to the peak temp, you just want to sort of “set” the bark again so that the seasoning is’t sloughing off in your fingers.

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