This would depend on the meat you use which could be beef, pork or lamb, which is the usual and more commonly used ingredient for the rib recipe and also the size of the meat and whether it is on the bone or not can dramatically change the duration of cooking.
So the easiest way to cook them, if this is your first time, is to first heat the oven on gas mark 6 or electric 400 Fahrenheit or 200 Celsius, leave it on for at least 15 minutes before you put them in making sure the oven gets hot, then place them on the middle shelf, this is so the heat surrounds the food and cooks it evenly.
If the ribs come with their own sauce it's probably best to leave them without foil and cook them until they darken or become congealed and sticky. This is the most obvious way of telling that they are cooked if you haven't cooked them before, this on average shouldn't take longer than 20 minutes in a hot oven.
If you have added your own sauce then insulate the baking tin with foil and place the ribs in it, then put a little bit of water at the bottom of the tin, this will help keep the ribs tender and cook them marginally quicker, once the water has evaporated and the sauce thickens at the bottom this is usually a sign that they are done.
So the easiest way to cook them, if this is your first time, is to first heat the oven on gas mark 6 or electric 400 Fahrenheit or 200 Celsius, leave it on for at least 15 minutes before you put them in making sure the oven gets hot, then place them on the middle shelf, this is so the heat surrounds the food and cooks it evenly.
If the ribs come with their own sauce it's probably best to leave them without foil and cook them until they darken or become congealed and sticky. This is the most obvious way of telling that they are cooked if you haven't cooked them before, this on average shouldn't take longer than 20 minutes in a hot oven.
If you have added your own sauce then insulate the baking tin with foil and place the ribs in it, then put a little bit of water at the bottom of the tin, this will help keep the ribs tender and cook them marginally quicker, once the water has evaporated and the sauce thickens at the bottom this is usually a sign that they are done.
