How Long to Cook Pork Ribs in the Oven at 275°F for Melt-in-Your-Mouth, Fall-Off-the-Bone Deliciousness

As a home cook who loves hosting backyard barbecues, I’m always looking for foolproof ways to make incredibly tasty ribs While grilling and smoking ribs result in that quintessential barbecue flavor, oven-baked ribs are a hassle-free alternative that can be just as delicious The key is finding the right temperature and cook time to transform tough ribs into tender, mouthwatering masterpieces. After much trial and error in my own kitchen, I’ve discovered that baking pork ribs at a low 275°F is the ideal method for ribs that are seasoned throughout, wonderfully moist, and fall right off the bone.

Why Baking Ribs at 275°F is the Secret to Success

Cooking ribs using low, indirect heat is crucial for breaking down the connective tissues and collagen fibers that make the meat tough. The longer the ribs cook, the more these tissues soften, allowing flavor to fully permeate the meat While you can bake ribs at a higher temperature like 325°F, they tend to dry out quickly. The lower 275°F temperature gently renders the fat and collagen over time without drying out the ribs. I’ve found ribs baked at this temperature come out incredibly succulent and flavorful every time

Choosing the Right Cut of Ribs for Oven Baking

For baking in the oven, I recommend choosing baby back or loin ribs which come from the top part of the ribs near the spine. They contain less connective tissue than spare ribs, so they don’t require as long in the oven to become tender. Look for racks that are 1.5 to 2.5 lbs – larger racks may not fit as easily in your baking pan. I also suggest choosing ribs that are uniform in size and thickness to ensure even cooking. Stay away from ribs with lots of fat or uneven sizes which can lead to overcooking.

How Long Should You Bake Pork Ribs at 275°F?

The cooking time can vary depending on the size and thickness of your ribs. Here are general guidelines for how long to bake baby back pork ribs at 275°F:

• 1.5 lb rack: 2 – 2 1/2 hours
• 2 lb rack: 2 1/2 – 3 hours
• 2.5 lb rack: 3 – 3 1/2 hours

I recommend checking periodically toward the end of the cook time by sticking a fork in the meat to test for tenderness. When done, the fork should slide in smoothly. Also check that the meat has pulled back from the end of the bones. And of course, use a meat thermometer to ensure the ribs reach an internal temp of at least 145°F.

Step-by-Step Instructions for Oven Baked Ribs

Follow these simple steps for finger-licking oven baked ribs every time:

1. Prepare the ribs – Rinse the ribs under cold water and pat dry completely with paper towels. Using a sharp knife, remove the thin membrane from the back side of the ribs (this makes them more tender).

2. Generously season – Coat both sides of the ribs liberally with salt, pepper and your favorite spice rub or barbecue seasoning. I love using a brown sugar and chili powder rub – the sweetness balances beautifully with the spices.

3. Wrap in foil – Place ribs meaty side up on a foil-lined baking sheet. Wrap the ribs very tightly in the foil to seal in steam and moisture.

4. Bake at 275°F – Bake for 2 to 3 hours based on rack size. Check tenderness periodically by poking with a fork.

5. Unwrap and broil – Carefully unwrap the ribs and place them on a broiling pan. Brush with barbecue sauce then broil 3-5 minutes until browned and caramelized.

6. Let rest and serve – Allow the ribs to rest for 5-10 minutes before slicing into individual ribs. Serve warm with extra barbecue sauce for dipping.

Handy Tips for Oven Baked Rib Perfection

Here are some of my top tips for ensuring your ribs turn out moist and delicious:

• Use non-stick foil or lightly grease the foil so the ribs don’t stick. Parchment paper also works well.

• Add apple juice, beer or water to the baking sheet to help steam the ribs from below.

• Spritz the ribs with apple cider vinegar or broth every 45 mins to keep them moist.

• If the edges start to overbrown, loosely tent foil over those areas.

• Let ribs rest before cutting to allow juices to redistribute evenly.

• Add a splash of liquid smoke to the seasonings for smoky flavor without a grill.

• Finish ribs on the grill if you want crispy charred exterior.

• Use any leftovers for amazing sandwiches, tacos, rice bowls etc!

Troubleshooting Oven Baked Ribs

Ribs are tough and chewy – They likely needed more time in the oven to properly break down collagen. Next time, cook for the higher end of the time range.

Ribs are dry – Quickly baste with sauce and tent with foil to add moisture back. May have cooked too long without spritzing.

Bones aren’t exposed – Meat didn’t pull back enough which means they needed more oven time. Cook longer next attempt.

Ribs stick to the foil – Make sure foil is generously greased next time for easy removal.

The Takeaway on Baking Ribs Low and Slow

Cooking pork ribs in the oven at 275°F results in ribs with seasoned, tender meat that pulls cleanly from the bone. Allowing 2 to 3 hours of gentle baking gives the collagen and connective tissue time to melt away while keeping the pork juicy and flavorful. For ribs that are super simple to make yet cook up incredibly moist and delicious, give this baking method a try. You may never want to grill ribs again after tasting how amazing oven-baked ribs can be!

So preheat your oven, grab a rack of baby back ribs, and get ready to impress your family with your amazing oven-baked pork ribs skill. Just be prepared for the rave reviews and requests for this mouthwatering recipe!