Knowing how long to bake ribs in the oven is key to achieving truly tasty results no matter what type of ribs you are cooking. We believe the oven is the best method for making ribs whether you have baby back, spare ribs, short ribs, or even beef dinosaur ribs. Learn how to cook ribs in the oven, including if they should be covered, with our comprehensive guide.
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Types of Ribs
Ribs are any of several different cuts of pork or beef. Here are some of the best-known (and tastiest).
Pork Ribs
Most often, when a recipe or restaurant menu lists ribs, that means spare ribs or baby back ribs, both of which come from a pig.
- Baby Back Ribs: These small ribs are cut from the section of the pig where the ribs meet the backbone. They are usually about 6 inches long at the wide end and gradually taper down to about 3 inches at the narrow end. Baby back ribs are more tender, but they also have less fat than other kinds of ribs, so they can be more prone to drying out.
- Spare Ribs: On the other end of baby back ribs (literally) are the spare ribs. This cut is the remainder of the ribs after the "baby back" section is separated. Spare ribs are longer and less curved than baby backs; they contain more fat, which renders them more moist and flavorful.
- St. Louis-Cut Ribs: These are basically the same as spare ribs. The only difference is that St. Louis-style ribs have the rib tips removed. (The rib tip is a flap of meat containing small bits of cartilage and bones.)
Beef Ribs
Beef ribs also come in a few different variations.
- Beef "Dino" Ribs: Whole beef short ribs are far less common than pork ribs, mostly because they are almost cartoonishly large at around 12 inches long and weighing over a pound apiece. Why are they called short ribs, then? Because they come from a section of the cow called the short plate. Go to a specialty butcher to buy full-size beef ribs to cook at home.
- Short Ribs: The cut of beef that most people know as short ribs may come from the short plate, just like dino ribs, or they may be chuck ribs from the next adjacent section. Short ribs are generally cut crosswise by the butcher into much shorter sections of about 3 inches for easier handling.
- Flanken-Style Ribs: This cut of beef ribs also comes from the short rib section; the difference is just in the thickness. Flanken-style ribs are cut very thin, usually about ½ inch, and because of this, they cook much more quickly than other varieties of ribs.
What Temperature and How Long to Cook Ribs in the Oven
The ideal oven temperature depends on the type of ribs and whether they are covered or uncovered. Baby back ribs should be cooked at lower temperatures—no higher than 300 to 325 degrees Fahrenheit—for about 1 hour so they don't get overcooked and tough. If wrapped in foil, you can push the oven temp as high as 375 degrees and cook for upwards of 1 1/2 hours.
Larger, fattier ribs need to be cooked longer than baby backs. Shoot for around 2 hours at 350 degrees if the ribs are uncovered. If wrapped in foil, the ribs can go for up to 3 hours at 300 degrees, or crank the oven up to 400 degrees for a briefer baking time—1 1/2 to 2 hours.
Great big beef dino ribs need even longer in the oven, and it's best to keep them covered so they don't dry out. On the other hand, the super thin-cut flanken style beef short ribs only need about 5 minutes per side under the broiler, with no wrapping or slow-baking required.
| Type | Uncovered Temp | Uncovered Time | Covered Temp | Covered Time |
| Small pork ribs, such baby back ribs | 300-325°F | 1 hour | 375°F | 11/2 hours |
| Larger pork ribs, such as spare ribs | 350°F | 2 hours | 300°F / 400°F | 3 hours / 11/2-2 hours |
| Beef "dino" ribs | — | — | 325°F | 4 hours |
| Beef flanken ribs | broiler | 5 minutes per side | — | — |
How to Bake Ribs in the Oven
There are a few different approaches you can take when baking ribs. High or low heat? Covered or uncovered? Dry rub, marinade, sauce—or all of the above? Finish them on the grill, under the broiler, or just feast on them right out of the oven? Some of these choices are purely a matter of what you're in the mood for, but your baking time and temperature should be determined by what kind of ribs you're making.
This is a basic method for baking baby back ribs or St. Louis-style ribs:
1. Sprinkle ribs with spice rub. Cover with plastic wrap and refrigerate on foiled-lined baking sheets for 20 minutes or up to 2 hours.
2. Preheat oven to 350°F. Cook ribs on baking sheets, switching the position of baking sheets halfway through cooking. Bake ribs until meat pulls away easily from the bones, 1 1/2-2 hours. Cool completely.
3. Preheat oven to 425°F.
4. Brush both sides of ribs with barbecue sauce and place on wire racks set over foiled-lined baking sheets until sauce is slightly caramelized and ribs are heated through, about 15 minutes. Let stand 5 minutes; serve with more barbecue sauce.
Should Ribs Be Covered or Uncovered?
Baked ribs can be cooked either covered or uncovered. Covering ribs can mean wrapping the racks tightly in foil or covering the whole pan with foil before sliding it into the oven. The benefits of covering ribs are that it helps to keep moisture in and allows a wider margin of error in your baking time and temperature.
The downside to keeping ribs covered while they cook is that they can look pale and soggy, not like the beautifully charred ribs at a barbecue restaurant. There is a quick fix for this: broil them for a few minutes per side before serving to give them that crispy, flame-kissed finish everyone loves.
Oven-Baked Rib Recipes
- Tuscan Ribs
- Baby Pork Ribs
- Sour-Cherry-and-Five-Spice-Lacquered Ribs
- Martha's Dino Ribs
- Pork Ribs With Barbecue Sauce
Frequently Asked Questions
Do ribs cook faster wrapped in foil?
Ribs wrapped in foil will cook faster than the same size and cut of ribs that are not wrapped. But when ribs are wrapped they do not develop a crispy crust and charred look so you may want to finish them under the broiler.
Should ribs be baked meat side up or down?
When baking ribs in the oven, place them meat side down. Placing them meat side down keeps the meat more tender and juicy. Which side up you position them when baking is less important than when broiling or grilling.
Should the membrane be removed before cooking ribs?
Yes, the membrane should be removed before you cook ribs. Often the tissuey membrane on the back side of the ribs has been removed before you buy them but this is not always the case. If you need to remove it, slide the tip of a knife between the bone and the membrane at one end, then pull it back—it should come off in one piece.
Updated by
Victoria Spencer
:max_bytes(150000):strip_icc()/victoria-spencer-1163-d111425_sq-8c1752e021184fdc9ad700c80f8e81d2.jpg "How to Bake Ribs in the Oven—Our Preferred Method for Every Type of Ribs (1)")
Victoria Spencer
Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.
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