As long as there is liquid with the ribs, the temperature of the ribs will never exceed the boiling point of the liquid (probably something very close to 212°F), regardless as to what the oven temperature is (as long as it is higher than the boiling point of the liquid). That is simply a physical fact.
A higher oven temperature "may" result in more vigorous "boiling" but it will not result in a higher product temperature until the liquid is all converted to steam.
Oven temperature does become a factor when the quantity of liquid becomes minimal or when there is no liquid left.
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Le Bistro
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