These baby back ribs are dusted with a homemade rub made with smoked paprika, dried mustard, chipotle powder, garlic salt, pepper, and ground coffee. 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!
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.
Barbecue Sauce
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.
Notes
You can use your own favorite bottled barbecue sauce and skip the step of making your own bbq sauce but I’m telling you – I’m ready to bottle this sauce I developed.