Introduction

I love ribs. Who doesn’t? They’re flavorful, meaty, and full of fat. But I’m not a fan of the way most restaurants cook them: too fast, too long, too hot. Oven-roasted ribs—done low and slow with plenty of time to rest—are tender on the inside and charred on the outside. If you don’t have three hours to wait for me to write this post about cooking ribs in your oven, here are some time estimates:

Preheat oven to 250

Preheat oven to 250 degrees F. Place ribs on a rack in a shallow roasting pan and cover with foil. Bake for 1 hour, then remove foil and continue cooking until tender (about 30 minutes).

Coat ribs with favorite dry rub

Dry rub is a mixture of spices and herbs that you can use to season meat before cooking. It’s very easy to make your own dry rub, or you might have some favorite pre-made blends at home. Dry rubs can be stored in an airtight container for up to six months. If you’re using a store-bought blend, check the label for the ingredients so you know what you’re getting yourself into!

If you want to make your own dry rub: Combine all ingredients in small bowl; mix well with spoon until thoroughly combined. Store in an airtight container until ready for use (up to six months).

Lay ribs on baking sheet, fat side up.

Lay ribs on baking sheet, fat side up. The fat will keep the meat moist as it cooks and will flavor your sauce, so don’t trim it off!

You can place ribs directly on a baking sheet or use a rack if you want them to cook more evenly. If using a rack, make sure that there is enough room between each rack so that air can circulate around them (this will help ensure even cooking).

If you’re going for maximum crispiness, try placing aluminum foil under each rack of ribs so that they don’t sit directly on top of each other–this way all sides get cooked evenly without steaming from contact with other racks below them.

Roast for 3 hours.

Now, you can cook ribs for as long as you want. But if you’re going to roast them in the oven for 3 hours at 250 degrees F, then you might as well just smoke them.

First of all, the meat will be dry and chewy if it’s cooked for too long; second of all, there are better things out there than dry and chewy ribs (like brisket). And thirdly–and most importantly–you can’t beat the taste of smoked meat! So if you’re looking for great flavor and tenderness with minimal work involved: go with smoked pork spareribs instead of oven-roasted ones

Ribs cook slowly at 250 F.

Ribs cook slowly at 250 F.

The cooking time depends on the size and thickness of your ribs, as well as what kind of ribs they are (baby back or spareribs). The meat will need to be tenderized by cooking it low and slow in an oven set at 250 degrees Fahrenheit for about four hours.

Conclusion

If you love ribs but don’t have time to grill them, this recipe is for you. Cooking ribs in the oven is easy and requires minimal prep work. Just make sure to preheat the oven to 250 F before laying out your meat on a baking sheet coated with cooking spray or oil. After three hours of slow roasting at low heat, your ribs will come out tender and juicy–just like they would if they were grilled!