What temperature should I cook ribs in the oven?
275°F is the sweet spot for tender ribs without drying them out. You can go up to 300°F if you are in a hurry, but they will be a little less silky.
How long do ribs take in the oven?
For baby back ribs, plan on 2 hours 30 minutes to 3 hours at 275°F. For St. Louis style spare ribs, plan on 3 to 3 hours 30 minutes. Thickness and oven calibration vary, so start checking tenderness at the early end and keep going if they still feel tight.
Do I have to remove the membrane?
I strongly recommend it. The membrane can turn chewy and blocks rub flavor from getting into the meat. Slide a butter knife under it, grab with a paper towel, and peel.
Should I sauce ribs before or after baking?
Both, kind of. Bake with just the rub so the meat cooks properly, then sauce near the end so the sugars in barbecue sauce do not burn. Finish with a broil for that sticky topcoat.
How do I know when ribs are done?
Look for tenderness, not a specific number. A toothpick should slide in with little resistance between the bones. The rack should bend easily when lifted with tongs, the surface may crack a bit when you bend it, and the meat will have pulled back from the bone ends (often about 1/4 to 1/2 inch). If you like a temperature target, aim for roughly 195°F to 203°F in the thickest meat, but treat it as approximate since ribs are thin and it is easy to hit bone.
Why are my ribs tough?
They usually need more time. Ribs get tender when collagen breaks down, and that is a slow process. Re-wrap and keep baking at 275°F, checking every 20 to 30 minutes.
Can I make these ahead?
Yes. Bake the ribs until tender, cool, wrap, and refrigerate. Reheat covered at 300°F until hot, then sauce and broil right before serving.
