Oven-Baked Ribs For Frank Underwood [Possible HOC Seasons 1-3 Spoilers]

DISCLAIMER: Possible House of Cards: Seasons II & III spoilers. 

I don’t own a smoker and I’m not as experienced at cooking them as Freddy, but Frank would be damn proud of my ribs.


I’ve tried preparing pork ribs in the oven many times before without too much success. People have guided me to do all sorts of strange things to ribs, such as boiling them in water before baking or even boiling them in saran wrap. I’ve also ruined them by forgetting to remove the silverskin on the backs of the racks. Whatever you do, don’t buy the racks in the vaccum-sealed in plastic pouches; purchase them fresh from a local butcher. The plastic-pouch ribs I’ve bought are practically pickled in a slimy brine that I’m guessing extends their shelf life. I like my food to lean towards the saltier side, but find these almost inedible.

Fresh ribs taste so much better and usually cost less, too. To commemorate Netflix’s release of House of Cards’ third season, I bought racks of ribs from my favorite local butcher, Louie’s Custom Meats in Clear Lake, Iowa. Frank would want you to support your local butcher, too.


I like Frank Underwood because Frank Underwood gets things done. Of course, I don’t like that he’s mean and pushes people in front of trains, but he’s all like “I want to raid FEMA funds so America Works can be a thing” and then he does and makes AmWorks a thing.

Whenever I get strange emails from PR reps, I wonder what would Frank Underwood do? Most of the messages I receive regarding my blog are fantastic. I love hearing from readers, receiving dining and recipe suggestions, and invitations to food events. However, the PR requests can be a different story.

Frank Quote

The funniest email I ever received was from a company that sells shaving supplies. They suggested I write a free post around their theme of “Shaving money” and “Happy Shavings.” For the rest of the month when Jake and I would come and go from the house, we’d shout “Happy Shavings” at each other and laugh hysterically. Then, we’d jog together at night and smoke cigarettes by the window sill. Just kidding. We don’t run and we don’t smoke, but we did laugh and laugh and laugh.

Some people need a “Come to Frank.”

Frank Whale Quote

Anyway, I may never know what Frank Underwood would say regarding my day-to-day life conundrums, but I do know what Frank might eat: BBQ ribs! Frank would totally make these ribs if he didn’t have Freddy’s BBQ Joint, a smoker, grill, or White House chef to make them.

Oven-baked BBQ Ribs
Cooking time will vary depending on the tenderness and size of the racks. I like mine to be tender, but have enough of a bite that the meat doesn’t just fall off of the bone. After a few hours of cooking, most of the fat should render. 


2 racks of pork ribs, back silverskin removed
Your favorite spice rub or seasoning salt: I used Mis’ Rubins Black Magic. It’s a spice blend with charcoal.
BBQ sauce

For a Korean Twist on BBQ Sauce:
Combine one cup of BBQ sauce with 1-2 tablespoons of gochujang, 1 teaspoon grated ginger, and a splash of soy sauce. Heat gently over low heat until ready to use.


1. Pre-heat oven to 300℉.

2. Cover a large sheet pan with foil. Place a cooking rack on top of the foil.

3. Remove the silverskin lining the back of the ribs. Sometimes it’s easier to loosen the membrane with knife, before peeling. If you leave this on, the ribs will be tough

Ribs silver skin

4. Place racks of ribs on the pan and season both sides with spice mix.

5. Cover with more foil. Place on the middle oven rack and bake 2 1/2-3 hours or until ribs are tender. One of my batches took 2 1/2 hours while a second took at least three.

6. Carefully remove the pan from the oven so the liquid fat doesn’t spill. Drain off the fat.

7. Uncover the ribs and brush with barbecue sauce.

8. Bake uncovered for 30 minutes, brushing again with sauce halfway through.


  1. Donna Hup

    Yum! Ribs are my favorite. I can’t wait to try the Korean twist. I’m a HOC fan too 🙂

    • Jeni

      I’m not sure if gochujang has flour-the cheaper ones might. Any hot sauce should do!

  2. Beth Ann Chiles

    After having some of your ribs I can say with all certainty that Frank would be proud and give you the two thumbs up on your recipe. They are fabulous. “Dad” and I both agreed they were some of the best we have ever had. So there. I do wish you had done a video including the blood letting that occurred…..that would have made this post complete. Just kidding. 🙂

    • Jeni

      LOL. I’ll leave the blood letting to Freddy.

  3. Katy

    The boys LOVE ribs, so I can’t wait to try this cooking method! I never knew about removing the silver skin, so good to know! Thank you!!

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