How to Cook Turkey Ribs in the Oven at 250
Learn how to cook turkey ribs in the oven at 250 for tender, juicy, fall-off-the-bone perfection. A foolproof recipe with bold flavors and easy steps!
Ingredients
Main Ingredients
- 2 to 3 pounds of turkey ribs – Look for meaty well-trimmed ribs for the best results.
- 2 tablespoons olive oil – Helps the seasoning adhere and enhances browning.
Seasoning Blend
- 1 tablespoon smoked paprika – Adds a rich smoky depth of flavor.
- 1 teaspoon garlic powder – Infuses a savory aromatic kick.
- 1 teaspoon onion powder – Enhances natural umami notes.
- 1 teaspoon black pepper – Provides subtle heat.
- 1 teaspoon salt – Brings out the flavors in every bite.
- 1 tablespoon brown sugar – Balances the spices with a hint of sweetness.
Marinade (Optional but Recommended)
- ¼ cup apple cider vinegar – Tenderizes the meat while adding brightness.
- 2 tablespoons Worcestershire sauce – Deepens the umami richness.
- ¼ cup BBQ sauce or mustard – Adds moisture and boosts flavor.
For Basting & Cooking
- ½ cup chicken broth or water – Keeps the ribs juicy during slow roasting.
- 2 tablespoons butter melted – Brushed on for extra richness and tenderness.
Ingredient Tips & Substitutions
- For a spicy kick add ½ teaspoon cayenne pepper or a dash of hot sauce.
- If you prefer a tangy profile swap apple cider vinegar for lemon juice.
- To enhance smokiness mix in a pinch of chipotle powder or liquid smoke.
- For extra tenderness marinate the ribs for at least 4 hours or overnight.
Instructions
Step 1: Prep the Ribs
- Rinse and Pat Dry – Rinse the turkey ribs under cold water and pat them dry with paper towels. Removing excess moisture helps the seasoning stick better.
- Trim Excess Fat – If there’s any excess fat or tough membrane on the ribs, use a sharp knife to trim it away.
Step 2: Season the Ribs
- Coat with Olive Oil – Rub the ribs with olive oil to help the seasonings adhere and promote even browning.
- Apply Dry Rub – Generously coat the ribs with the seasoning blend, making sure to cover all sides. Press the spices into the meat for better absorption.
- Let It Rest – For maximum flavor, let the seasoned ribs sit at room temperature for 30 minutes or refrigerate them for up to 4 hours (or overnight for deeper flavor).
Step 3: Preheat the Oven & Set Up for Low and Slow Cooking
- Preheat to 250°F – This low temperature allows the collagen in the ribs to break down slowly, resulting in ultra-tender meat.
- Use a Roasting Pan – Place the ribs in a roasting pan with a rack to allow air circulation. If you don’t have a rack, use a lined baking sheet.
- Add Moisture – Pour chicken broth or water into the bottom of the pan to create steam, which helps prevent the ribs from drying out.
Step 4: Slow Roast the Turkey Ribs
- Cover with Foil – Tightly wrap the ribs with aluminum foil to trap moisture and enhance tenderness.
- Bake for 3 to 4 Hours – Place the pan on the center rack and bake for 3 to 4 hours or until the ribs are tender.
- Check for Doneness – The ribs should easily pull apart with a fork. An internal temperature of 170–180°F ensures they are fully cooked and tender.
Step 5: Add a Finishing Touch
- Optional: Broil for a Crispy Finish – For a caramelized crust, remove the foil and broil the ribs on high for 5 to 7 minutes, brushing them with BBQ sauce, melted butter, or a honey glaze.
- Let Them Rest – Remove the ribs from the oven and let them rest for 10 minutes before slicing. This helps retain their juices.
Pro Tip for Extra Juiciness
- Baste the ribs every hour with melted butter or pan juices for an even richer flavor.
- If using BBQ sauce, apply it during the last 30 minutes of cooking to prevent burning.
Notes
Nutrition Information (Per Serving)
- Calories: 320
- Protein: 35g
- Fat: 18g
- Carbohydrates: 8g
- Fiber: 1g
- Sodium: 480mg
- Sugar: 5g