BBQ flavour from the oven: ribs, wings and corn
A grill is not always at hand, and ribs are wanted all year. The oven delivers the same result by a different rule: low heat and time instead of fire — ribs soften over hours while wings want the opposite, high heat and a top shelf for crunch.
Every range below is for the oven, not the grill. Pork and chicken carry safe internal minimums, named in each guide next to the target texture.
pork ribs
180–240 min · 150°C / 300°F · internal min 63°C / 145°F
country-style pork ribs
90–120 min · 180°C / 350°F · internal min 63°C / 145°F
beef short ribs
180–240 min · 150°C / 300°F · internal min 63°C / 145°F
chicken wings
35–50 min · 230°C / 450°F · internal min 74°C / 165°F
frozen chicken wings
40–45 min · 200°C / 400°F · internal min 74°C / 165°F
chicken drumsticks
35–45 min · 180°C / 350°F · internal min 74°C / 165°F
corn on the cob
25–35 min · 200°C / 400°F
hamburger patties
15–30 min · 200°C / 400°F · internal min 71°C / 160°F
corn dogs
16–18 min · 180°C / 350°F