How Long to Cook Ribs in Oven


Ribs are one of the most beloved dishes in all of American cuisine. They’re also the perfect example of how cooking time can impact a final product. When you’re preparing ribs in the oven, you have to decide how long they’ll need to cook in order to get them just right. Keep reading for my tips on achieving tender and flavorful ribs:

1 hour 15 minutes

  • Preheat oven to 350 degrees F.
  • Season ribs with salt, pepper and garlic powder on both sides. Place them in a roasting pan and cover tightly with foil or plastic wrap. Bake for 1 hour 15 minutes (or until tender).
  • Remove from oven and allow to rest for 5 minutes before serving hot out of the oven or refrigerating until ready to serve cold later on in the day.*

1 hour and 30 minutes

1 hour and 30 minutes is the optimal time to cook ribs in the oven. The ribs will be tender and juicy, slightly crispy on the outside, and cooked through. They’re also easy to eat–no messy fingers!

2 hours

The ribs are done when they are fork tender, which means you can pierce them with a fork and not have the meat tear away from the bone. The best way to do this is to use an instant-read meat thermometer to check the internal temperature of your ribs. You want your ribs cooked to an internal temperature of 180 degrees F (82 C).

2 hours, 15 minutes

The cooking time for ribs in the oven depends on their size and thickness. The longer you cook them, the more tender they will be.

  • 2 to 3 pounds of baby back ribs (about a half rack): 1 hour
  • 3 to 4 pounds of spareribs: 2 hours
  • 6 or 7 pounds of country-style pork ribs: 3 hours


The longer the ribs cook, the more tender they will be.

The longer you cook ribs in the oven, the more tender and flavorful they will be. However, this also means that more fat and smoke will be absorbed into the meat.


We hope you have enjoyed this recipe for oven baked ribs. They are a perfect dish to make for dinner or a party, and they will impress your friends with their delicious flavor and tenderness.

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