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Farmhouse Oven Baked Ribs

These Farmhouse Baked BBQ Ribs are slow-roasted in the oven for fall-off-the-bone tenderness with bold, smoky flavor. Coated in a homemade dry rub and finished with butter and brown sugar, they’re the perfect cozy dinner—no grill or smoker needed. A true homestead favorite for Sunday supper or anytime you’re craving comfort food.
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Prep Time:20 minutes
Cook Time:5 hours
Rest Time:15 minutes
Course: Dinner
Cuisine: American, BBQ, farmhouse
Keyword: dry rub ribs, fall-off-the-bone ribs, farmhouse baked ribs, oven baked BBQ ribs, slow cooked pork ribs
Servings: 1 rack 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

  1. Preheat the oven to 225°F. Line a baking sheet with foil for easier cleanup.
  2. Prepare the ribs by removing the silver skin from the back if needed. Pat dry and rub both sides with olive oil.
  3. 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.
  4. Season the ribs generously on both sides, pressing the rub in. Let them sit at room temp for 20–30 minutes if possible.
  5. Bake uncovered for 3 hours, meat-side up.
  6. 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.
  7. Return to oven and bake for 2 more hours, wrapped.
  8. Unwrap and finish in a 400°F oven for 10–15 minutes or on a preheated BBQ/smoker for a sticky, caramelized crust.
  9. 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.