These farmhouse baked BBQ ribs are slow-roasted in the oven with a rich homemade dry rub, finished with butter and brown sugar for that sweet, sticky crust.
No smoker needed—just simple ingredients and a little time. Whether you’re planning a cozy weekend dinner or feeding a crowd, these ribs are a hearty, no-fuss option that pairs perfectly with sides like cast iron cornbread, homemade homestead-style classic potato salad, or even sourdough mac and cheese, and cast iron lemon garlic asparagus.
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Why You’ll Love This Recipe
Ingredients
Recipe Tips
Remove the silver skin: Taking off the membrane from the back of the ribs helps the rub soak in and gives you a more tender bite. Use a paper towel for grip—it peels off easier that way.
Don’t skip the low temp: Baking at 225°F for several hours is key to breaking down the connective tissue and making the ribs fall-off-the-bone tender.
Let the rub sit: If you have the time, rub the ribs and let them rest at room temp for 30 minutes—or refrigerate overnight. This gives the spices time to soak in.
Use real butter: Those little pats of butter melt into the meat during the wrapped stage, adding richness and moisture that’s hard to beat.
Customize the heat: The cayenne is optional—add more for a spicy kick or leave it out for a milder family-friendly version.
Oven or BBQ finish: Either option works, but if you’re craving that smoky, caramelized crust, the grill or smoker gives a perfect final touch.
Let them rest: After baking, let the ribs rest uncovered for 5–10 minutes. This helps the juices settle and makes slicing easier.
Double the rub: If you’re making more than one slab or want extra seasoning on hand, double the spice mix—it stores well in a jar for a few weeks.
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Instructions
- Preheat the oven to 225°F (107°C). Line a baking sheet with foil for easier cleanup.
- Prepare the ribs: Remove the silver skin from the back if needed. Pat dry and rub both sides with olive oil.
- Make the dry rub: Combine all rub ingredients in a bowl. Mix well.
- Season the ribs: Coat both sides of the ribs generously with the rub, pressing it in.
- Bake unwrapped: Place ribs meat-side up on the baking sheet and bake, uncovered, for 3 hours.
- Add butter and sugar, then wrap: After 3 hours, remove ribs from oven. Add dollops of butter and sprinkle brown sugar on both sides. Wrap tightly in foil.
- Bake again: Return to oven and bake for 2 more hours, wrapped.
- Finish in the oven or smoker: Unwrap the ribs and sauce with your favorite BBQ sauce and either place them back in the oven for 10–15 minutes at 400°F to get a bit of caramelized crust, or finish them on the BBQ or smoker over medium heat until they look sticky and golden.
- Let rest and serve: Rest for 5–10 minutes before slicing. Enjoy!
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Similar Recipes
Farmhouse Oven Baked Ribs
Equipment
- baking sheet To hold the ribs and catch drippings
- Aluminum foil: For wrapping the ribs during the second bake
- small mixing bowl To prepare the rub
- Pastry brush or clean hands: To apply the oil and rub
Ingredients
- 1 slab pork ribs
- 1 tsp olive oil
- ¼ cup paprika
- 2 ½ tbsp chili powder
- 2 tbsp brown sugar
- 2 tbsp ground black pepper
- 3 tbsp kosher salt
- ¼ cup garlic powder
- 2 tbsp dried oregano
- ½ tsp dry mustard
- ¼ tsp cumin
- 1 tbsp onion powder
- pinch of cayenne pepper optional
- 6 tbsp brown sugar for finishing
- 6 tbsp nsalted butter cut into small pieces
Instructions
- Preheat the oven to 225°F. Line a baking sheet with foil for easier cleanup.
- Prepare the ribs by removing the silver skin from the back if needed. Pat dry and rub both sides with olive oil.
- Mix the rub by combining paprika, chili powder, brown sugar, black pepper, salt, garlic powder, oregano, dry mustard, cumin, onion powder, and cayenne in a bowl.
- Season the ribs generously on both sides, pressing the rub in. Let them sit at room temp for 20–30 minutes if possible.
- Bake uncovered for 3 hours, meat-side up.
- After 3 hours, remove from the oven, flip the ribs over, dot the back side with butter and sprinkle with half the brown sugar. Flip back over, do the same to the top, then wrap tightly in foil.
- Return to oven and bake for 2 more hours, wrapped.
- Unwrap and finish in a 400°F oven for 10–15 minutes or on a preheated BBQ/smoker for a sticky, caramelized crust.
- Rest for 10 minutes before slicing and serving.
Notes
- Removing the silver skin helps make the ribs more tender.
- You can apply the rub the night before and refrigerate for deeper flavor.
- Leftovers can be wrapped and frozen for up to 3 months.
- Finish on the grill for added smoky flavor, or use the oven for convenience.
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