Melt-In-Your-Mouth Oven-Baked Pork Ribs at 350°F

Forget standing outside and slaving over a hot grill or smoker. With the right technique, you can make incredibly tender and flavorful oven-baked pork ribs right in your own kitchen. Cooking ribs low and slow in the oven at a steady 350°F produces fall-off-the-bone ribs with deep, savory flavor every time.

In this guide, I’ll share my best tips and step-by-step instructions for baking foolproof pork ribs in the oven at 350 degrees Fahrenheit. With the perfect cut of ribs, simple homemade rub, and strategic oven roasting method, you’ll be biting into juicy, finger-licking ribs in just a few easy steps.

Why Cook Ribs at 350°F?

Cooking ribs at a low temperature of 350°F in the oven offers several advantages

• Allows fat to render slowly, keeping ribs moist and tender
• Breaks down tough connective tissues for fall-off-the-bone texture
• Infuses smoky, savory flavors deep into the meat
• Prevents ribs from drying out with even, ambient oven heat
• Provides better temperature control than grilling
• Minimizes hands-on time unlike grill, smoker

The key is maintaining a steady temperature, which is easiest in the even heat of the oven. This low and slow cooking method gives you juicy, tender meat that pulls right off the bone

Choosing the Right Rib Cut

For oven roasting, I recommend choosing a meaty, well-marbled rib cut such as:

• Baby back ribs – Leaner, smaller, but very tender and quick cooking
• St. Louis-style ribs – Meatier with more fat; can withstand longer cooking
• Spareribs – More fatty with bolder pork flavor; need extended cooking time

The ribs should have good marbling of fat throughout the meat but minimal excess hard fat on the outer edges. Look for racks of ribs with bones that bend easily when ready to cook.

Prepping Ribs for the Oven

Proper prep is key to maximizing flavor and tenderness when roasting ribs

• Remove membrane – Peel off the thin white membrane from the bone side of the rack for better absorption.

• Trim excess fat – Use a sharp knife to trim any hard fat caps but leave some fat intact.

• Apply dry rub – Generously season both sides of the ribs with a homemade or store-bought dry rub.

• Refrigerate overnight – For maximum flavor infusion, let sit at least 6-12 hours before cooking.

Sensational Homemade Dry Rub Recipe

Ribs get their signature flavor from quality dry rub. Try my go-to homemade blend:

Ingredients:

• 1/4 cup brown sugar
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 2 teaspoons onion powder
• 2 teaspoons chili powder
• 1 teaspoon black pepper
• 1 teaspoon mustard powder
• 1 teaspoon salt

Instructions:

1. Mix all ingredients together thoroughly in a small bowl.
2. Generously apply rubbed all over ribs.
3. Refrigerate ribs at least 6 hours up to overnight.

This sweet and savory rub infuses the ribs with spice and smoke before they even hit the oven. Adjust amounts to taste to make it your own.

Step-by-Step Method for Oven Ribs

Follow my simple process for incredibly tender oven-baked ribs every time:

1. Prep the ribs

• Choose 3-4 lbs baby back, St. Louis, or spare ribs
• Remove membrane, trim fat
• Apply homemade or store-bought rib rub
• Refrigerate 6-12 hours

2. Preheat oven

• Preheat oven to 350°F.
• Line a large baking sheet with foil and lightly grease.

3. Arrange ribs

• Remove ribs from fridge and let sit 30 minutes until approaching room temp.
• Place ribs meaty-side up on the baking sheet, spaced apart.

4. Roast the ribs

• Roast ribs at 350°F for 2 1/2 – 3 hours.
• Flip ribs and rotate pan halfway through cooking.
• Add barbecue sauce last 30 minutes if desired.

5. Rest and serve

• Remove ribs from oven and let rest 10-15 minutes.
• Slice ribs between bones and serve immediately.

The low and slow roasting method delivers incredibly tender and juicy oven-baked ribs every time.

Handy Oven Rib Tips

• For even juicier ribs, baste with apple juice or beef broth during roasting.

• Wrap ribs in foil at the halfway point if they brown too quickly.

• Insert a meat thermometer to check for doneness; ribs are done at 145°-175°F.

• Add soaked woodchips to a foil pouch for extra smoky flavor.

• Roast vegetables like potatoes, carrots or Brussels sprouts below the ribs to soak up drippings.

• If ribs start to burn, loosely tent with foil without sealing.

Make Your Own Barbecue Sauce

Elevate your oven ribs with my easy homemade barbecue sauce:

Ingredients:

• 1 cup ketchup
• 1/2 cup brown sugar
• 1/4 cup apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons mustard
• 1 tablespoon chili powder
• 1 teaspoon black pepper
• 1/2 teaspoon salt

Instructions:

1. Combine all ingredients in a medium saucepan.
2. Simmer over medium heat 15-20 minutes until thickened.
3. Apply sauce during the last 30 minutes of oven roasting.

Making your own sauce allows you to create a custom flavor profile to complement the dry rub. Brush on a thick layer during the final minutes only to avoid burning.

Master Oven Ribs Q&A

Still have questions? Here are answers to some common oven rib concerns:

Should I boil the ribs first?

No, boiling is unnecessary. Dry rubbing and low roasting is enough to make them tender.

Do I need to add liquid to the baking pan?

No added liquid is needed. The ribs will release their own juices. Tent with foil if drying out.

What temperature should I roast the ribs?

350°F is ideal. Use a meat thermometer to confirm 145-175°F doneness.

How long does it take to roast ribs at 350°F?

Allow at least 2 – 2 1/2 hours for baby backs, up to 3 hours for meatier ribs.

What if my oven doesn’t go as low as 350°F?

If your oven’s lowest temp is 375°F, cook the ribs for 20-30 minutes less time.

Can I roast ribs at higher temp to speed it up?

No, high heat will dry out the ribs. Low and slow is best for tender, juicy ribs.

Let the oven do the work for outrageously delicious pork ribs right at home. Just grab your favorite barbecue sauce and enjoy!