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Easy fall-off-the-bone oven-baked ribs recipe. Tenderize the meat by marinating overnight before baking at 350°F for 2.5 to 3 hours. Brush ribs with a flavorful sauce during the last 30 minutes of cooking for a delicious glaze. Allow the ribs to rest for a few minutes before serving to retain juiciness.
Preheat oven to 350 degrees F. Place seasoned ribs in a shallow baking dish. Cover the dish tightly with aluminum foil. Ribs should bake until the meat begins to pull away from the bones.
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.
Preheat your oven to 350°F. Line a large baking sheet with foil and place a wire rack on top. Arrange the ribs on the rack meaty side up without overcrowding. Cover the ribs tightly with more foil, crimping the edges to seal. Bake for 2 hours, flipping once halfway through.
How long does it take to cook ribs at 350 in the oven? Baby back ribs will take 1 1/2 to 2 hours to cook at 350°F, while spare ribs will take 2 to 2 1/2 hours. Check doneness by measuring internal temp of 190 to 200°F rather than relying on time alone.
Cook the ribs at 350°F (175°C) for approximately 2 hours. The low and slow cooking method ensures that they become fork-tender while allowing flavors to develop. After 2 hours, carefully remove the foil from each rack and brush them generously with your favorite barbecue sauce or glaze.
Cook for approximately 2.5 to 3 hours at 350 degrees Fahrenheit or 5 to 6 hours at 225-250 degrees Fahrenheit. Check for doneness by inserting a meat thermometer into the thickest part of the ribs; it should read around 195-203 degrees Fahrenheit.