Today I’ll show you how to slow cook ribs in the oven at 200 degrees. I have the perfect recipe for you!
The best way to make ribs that fall off the bone without grilling them for hours is by cooking them in the oven.
The secret to this ribs method is cooking low and slow at 200 degrees until they are so tender it feels like they will melt off the bones if touched with a fork!
You can cook your ribs directly on the oven rack or in a roasting pan. The cooking time can vary depending on the size of your ribs and oven variations, so be sure to check them after an hour and 15 minutes and then every half-hour until they reach your desired tenderness.
What is the best temperature to slow cook ribs in the oven?
The best oven temperature to cook ribs is 200 degrees. Cook the ribs for about an hour and a half and check them every half hour until they are as tender as you want.
You can then finish them by grilling or broiling on high heat for just a few minutes to get that nice char that will bring out the flavor.
How long does it take to slow cook ribs on oven at 200 degrees?
Cooking time for this ribs method varies, depending on the size and quantity of ribs being cooked. An average rack will take about an hour and a half. You can then check them every half hour.
It’s essential to add liquid when slow-cooking ribs in the oven at 200 degrees?
The liquid is not necessary to make great ribs in a slow cooker. While adding a little bit of liquid to the bottom of your slow cooker can add some flavor, it is not necessary for cooking ribs in a slow cooker.
If you want to add extra flavor to your ribs, you can always use a dry rub before putting them in the oven.
Slow Cook Ribs in Oven 200 Degrees
- 2 Racks pork baby back ribs or 4 pounds spareribs
- 3/4 tbsp Paprika (or smoked paprika, if you have it)
- 3/4 teaspoon Cayenne pepper (add more for a spicier flavor)
- 3/4 tbsp Salt
- 1/2 teaspoons Ground black (or white pepper)
- 1/2 teaspoon Garlic powder (optional)
- 1 tbsp Chili powder (optional)
- Preheat oven to 200°F.
- Trim the ribs of excess fat and membrane. The night before, you can cut slashes on each side of the rack if you want to speed up the cooking time.
- Rub the dry rub onto the ribs, making sure to coat them thoroughly.
- I suggest doing this before cutting your racks in half so that you have an entire shelf of rubbed-down ribs ready to go into your oven!
- Line a baking sheet or broiler pan with foil and place the ribs on top of your baking sheet has sides.
- Place ribs to stand up perpendicular to the edge of the pan.
- Cook at 200 degrees for about an hour and a half, occasionally checking if you can handle the smell.
- If they aren't tender enough after that time has passed, then check them every half hour or so until they reach your desired level of doneness.
- To finish the ribs: Preheat the oven to broil on high heat. Place ribs on a foil-lined baking sheet and brush with BBQ sauce. Broil for 1-2 minutes, watching closely, so they don't burn.
Can I slow cook the ribs at 225 degrees or even 250?
It is possible to cook them at 225 or 250 degrees but make sure you check on the ribs after an hour and every half hour. Ribs are done when they are tender enough that you can pull the bones right out of them with your fingers!
Can I replace some ingredients in the recipe?
The dry rub is pretty essential to this recipe, so don’t try replacing the listed things.
However, if you want to replace some liquids, use apple juice or apple cider vinegar instead of water or beer! You can also replace BBQ sauce with your favorite homemade version.
Can I make this ribs recipe in a five or 6-quart slow cooker?
You can cook ribs in a 5-quart slow cooker, but you need to use a 6-quart for this recipe. If you cut your racks in half before cooking them, you’ll be ok with the smaller size.
But if they’re whole racks when you put them into the slow cooker, you’re going to have a lot of extra room around them, and you’ll end up boiling them instead.
Can I refrigerate these slow cooker ribs for 3-5 days after cooking?
Yes, it’s ok to refrigerate these ribs for 3-5 days if you want to make a large batch ahead of time. Just make sure you let them cool down in the fridge before you tightly cover them in foil and place them in a freezer-safe bag!
Tips to improve this recipe:
- Rub dry ingredients into meat before cooking for better flavor.
- Use a slow cooker only slightly larger than the ribs to keep them standing upright, which will speed up their cook time.
- For best results, cook on high heat until they’re falling off the bone tender, and then transfer to a 200-degree oven so you can broil them for a few minutes until they’re browned and bubbling.
- Let your cooked ribs cool for at least 10 minutes before you cut them, so the meat doesn’t fall off the bone when you’re slicing through.
- Cut your racks in half if they’re too large to stand upright on a baking sheet, and make sure to let them sit overnight after rubbing with dry rub.
- Do not cook ribs in a slow cooker from start to finish. It would help if you had the high heat of an oven to cook them properly and give them that great, browned crust.
- To avoid having hard or burnt spots on your ribs, make sure you let it sit after cooking before cutting into them!
How do I make my ribs tender?
There are a few tricks for getting your ribs tender:
- You must cook them long enough to get fall-off-the-bone tender!
- Use an instant-read thermometer to ensure they’re cooked through (it should read 195 degrees).
- Let the ribs sit for at least 10 minutes after cooking before cutting into them.
What do I serve with ribs?
Ribs are great served with mashed potatoes, green beans, cornbread, baked beans, coleslaw, and corn on the cob. Don’t forget your favorite BBQ sauce!
Should I remove the membrane from my ribs before cooking?
It’s not essential to remove the membrane from ribs before cooking, but it can help tenderize them a bit.
Using a paper towel, grab the thinnest part of the membrane and gently pull or scrape it toward you to loosen it from one end of the rack. Then grab that section with a pair of tongs and slowly peel it back, allowing it to tear under the weight of the rack.
It takes about an hour and a half to check every half hour until they are ready to eat. Then, you can finish them by brushing with BBQ sauce and putting them under the broiler for 1-2 minutes.
So, do you already know how to slow cook ribs in the oven at 200 degrees? Please, feel free to share your opinion in the comments below!