I want my baby back, baby back, baby back ribs. Tell me I’m not the only one who sings this song when you see baby back ribs.
These baby back ribs are dusted with a with a homemade rub made with smoked paprika, dried mustard, chipotle powder, garlic salt, pepper, and ground coffee.
I seasoned the ribs front and back and placed them on a baking pan. The flavors don’t end with the rub. As my husband said, “I cheated by adding bacon” to make these ribs over the top delicious. I added strips of bacon and layered onions and orange and lime slices and enclosed the ribs in a foil packet.
Foil packets are a great way to prepare different types of food—both in the oven and on the grill. Each packet steams meat, veggies, and other foods by keeping the pack sealed to hold in moisture so the food cooks evenly and comes out tender and delicious.
After the ribs baked for a couple of hours I smothered a homemade barbeque sauce over the ribs and added the potatoes to the pan to cook for an additional hour. It’s an easy one-pan dinner with minimal cleanup thanks to Reynolds Wrap heavy-duty aluminum foil.
The barbecue sauce is homemade using piloncillo giving the sauce a brown sugar and molasses Mexican flavor and yes, some more ground coffee. Sure you can use your own favorite bottled barbecue sauce and skip this step, but I’m telling you – I’m ready to bottle this sauce I developed. It is not difficult to make and worth making.
These ribs are finger lickin’ good and just fall off the bone. The bacon and citrus flavors combined with the tangy and spicy barbecue sauce is scrumptious and I look forward to making them again for a Sunday football game.
One-Pan Baby Back Ribs
Baby Back Ribs
- 1 tablespoon ground coffee
- 1 tablespoon dry mustard
- 1 teaspoon ancho chili pepper
- 1 tablespoon smoked paprika
- 1 teaspoon coarsely ground pepper
- 1 teaspoon garlic salt
- 3 bacon strips
- 1 medium white onion, sliced
- 1 orange, sliced
- 1 lime, sliced
- 1 rack baby back pork ribs, 3 1/2 pounds
- Homemade barbecue sauce or your favorite BBQ sauce
- Potatoes, cleaned and scrubbed
- 2 tablespoons olive oil
- Handful parsley, chopped
- Handful cilantro, chopped
- 2 tablespoons fresh chopped rosemary
- Kosher salt
- 1 tablespoon olive oil
- ¼ cup finely chopped onion
- 1 1/2 cups apple cider vinegar
- 3/4 cup ketchup
- 1 8-ounce can tomato sauce
- 6 ounce piloncillo or 1 cup brown sugar
- 3 tablespoons spicy brown mustard
- 2 tablespoons Worcestershire sauce
- 2 teaspoons smoked paprika
- 1 teaspoon ground coffee
- Kosher salt and freshly ground black pepper
- Preheat oven to 300 degrees F.
- Combine the coffee, mustard, chili pepper, paprika, pepper, and garlic salt together in a small bowl.
- Remove the silverskin (tendon) from the underside of the rib rack piercing it with a pairing knife and using a paper towel to grip and pull off.
- Rub the ribs with the seasoning on both sides and place on a lined baking sheet with heavy-duty aluminum foil.
- Top ribs with bacon strips, onion, orange and lime slices.
- With more heavy-duty foil, enclose the ribs in a foil packet.
- Bake ribs until the ribs are tender, about 2 hours.
- Meanwhile, in a large bowl combine potatoes with olive oil, fresh herbs, and salt.
- When ribs are done, open the foil packet carefully, releasing the steam away from you. Drain the juices into a container and reserve if needed to thin barbecue sauce.
- Pour 2 cups of sauce over the ribs and add potatoes to baking sheet and bake uncovered for 45 minutes to 1 hour until potatoes are fork tender.
- Remove ribs and slice between the bones; serve with extra sauce on the side.
- Heat oil in a medium saucepan over medium-high heat. Add the onions and stir until softened.
- Add the vinegar, ketchup, tomato sauce, piloncillo, mustard, Worcestershire sauce, chili powder, coffee, and some salt and black pepper to the saucepan.
- Bring to a boil and stir until piloncillo dissolves.
- Simmer on medium-low heat until thickened, about 35 minutes.
This post is in partnership with Reynolds Wrap. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.