Baked And Grilled Baby Back Pork Ribs Recipe - Tasting Table (2024)

FAQs

Is it better to bake ribs before grilling? ›

When you want to make baby back ribs that are full of smoky grilled flavor, slow-cook ribs in the oven then finish them on the grill.

Shoot for around 2 hours at 350 degrees if the ribs are uncovered, as in our Barbecued Pork Ribs. If wrapped in foil, the ribs can go for up to 3 hours at 300°F degrees, or crank the oven up to 400 degrees for a briefer baking time—1.5 to 2 hours.

Do you bake ribs covered or uncovered? You can cook ribs either covered with foil or uncovered. Foil is used to stop the meat from drying out but is not essential. If cooking uncovered and you notice the meat is drying out or browning too quickly, you can cover with foil for the remaining cook time.

Preheat oven to 375 degrees F. Place each rack of ribs on a piece of aluminum foil large enough to completely wrap the ribs (see Note). Brush ribs with 1/2 cup barbecue sauce, covering completely, then wrap tightly in foil. Place on rimmed baking sheets and bake 1 hour, or until fork-tender.

Low and slow is the key to achieving tender ribs. While the grill is warming up, remove the ribs from the fridge and wrap each of them in a large sheet of Reynolds Wrap^® Heavy Duty Foil, creating a packet. You can see a how-to with photos provided in my post above.

How Long To Cook Baby Back Ribs. Baby back ribs should be cooked for four hours at 275°F or until they are tender.

Baking wrapped ribs at 350 degrees is the best temperature because at this point, the internal temperature of the ribs will be safe to eat long before it ever is perfectly tender.

The best temperature to bake ribs is typically around 275°F to 300°F (135°C to 150°C). Cooking ribs at this temperature allows them to cook low and slow, which helps break down the tough connective tissues and makes the meat tender and juicy.

Cooking baby back ribs in the oven is one of the easiest methods. First, wrap the ribs in tin foil and slow-roast them in the oven on a low temperature between 275 and 325 degrees. Bake until cooked through and tender, usually around 2 to 2.5 hours.

Place ribs, meat side down, in baking dishes. Cover the baking dishes with aluminum foil and place in the oven. If you are using small baby back ribs, take out after 3.5 hours. If you are using regular baby back or St. Louis style ribs, then take out after 4 hours.

At what temperature are baby back ribs the most tender? ›

Meat Thermometer

Anything under that temperature and your ribs will be chewy, stringy, and tough. At 195 degrees F, that tissue starts to gelatinize and turn into tasty, melty deliciousness. Most ribs hit their sweet spot for doneness around 198 degrees F, but some take until 203 degrees F to be perfectly tender.

You will want to add barbecue sauce to your ribs during the final 20-30 minutes of cooking. While brushing on sauce just remember, don't drown your ribs. If you are like me and love more sauce, there is no reason you can't serve even more on the side.

Generally, the ribs will be browned before the meat is done, which is where the balancing act comes in. Overcooked ribs will be tender, but mushy.

When using a slower method like the grill, smoker, or oven, you'll need about 3-5 hours. Slower methods can be ready in as little as 30 minutes - however, keep in mind that the longer you cook your pork back ribs the more tender and succulent they'll be.

Oil the grill grates. Place the ribs bone-side down, on the cooler part of the grill (indirect heat). Cover and cook, rotating the ribs once, until the meat is tender and pulls away from the bones, about 2 hours.

Preheat grill for indirect, low, and slow grilling. Use a paring knife to cut the first 1-2 inches of silver skin off the backside of the ribs, then use your fingers to peel away the rest. Rub ribs with about a tablespoon of Dijon mustard on both sides.