How Long To Bake Pork Ribs At 425

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How Long to Bake Pork Ribs at 425°F: A Step-by-Step Guide

Introduction

Indulge in the delectable flavors of perfectly baked pork ribs by following our expert-crafted guide. We’ve got you covered with all the essential tips and techniques to achieve tender, juicy, and fall-off-the-bone ribs that will tantalize your taste buds.

Step-by-Step Instructions

Here’s a step-by-step breakdown of the baking process:

  1. Season the ribs: Generously coat the ribs with your favorite rub. Let them rest for at least 30 minutes to absorb the flavors.
  2. Prepare the baking sheet: Line a baking sheet with parchment paper for easy cleanup. Place the ribs on the prepared sheet.
  3. Preheat the oven: Set your oven to 425°F.
  4. Bake the ribs: Once the oven is preheated, place the ribs on the middle rack. Bake for 20-25 minutes per side, or until the ribs are fork-tender and have reached an internal temperature of 145°F.
  5. Glaze the ribs (optional): If desired, brush the ribs with your favorite barbecue sauce during the last 10 minutes of baking.
  6. Rest the ribs: Once the ribs are cooked, remove them from the oven and let them rest for 10-15 minutes before slicing and serving.

Baking Time

  • Baby back ribs: 20-25 minutes per side, or 40-50 minutes total
  • Spare ribs: 25-30 minutes per side, or 50-60 minutes total
  • St. Louis-style ribs: 30-35 minutes per side, or 60-70 minutes total

Tips for Perfect Pork Ribs

  • Select high-quality ribs with a good amount of marbling.
  • Remove the membrane from the back of the ribs before cooking.
  • Season the ribs liberally to enhance their flavor.
  • Monitor the internal temperature of the ribs using a meat thermometer for precise doneness.
  • Don’t overcook the ribs, as they will become dry and tough.

Conclusion

Baking pork ribs at 425°F is a foolproof method for achieving tender, juicy, and flavorful results. By following the steps outlined in this guide, you can confidently savor the exceptional taste of perfectly cooked pork ribs.

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