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One-Pan Baby Back Ribs

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!

Prep Time
20 mins
Cook Time
2 hrs 20 mins
Total Time
2 hrs 55 mins
Servings: 6 to 8 servings
Calories: 739 kcal
Course: Main Course
Cuisine: Tex-Mex

Ingredients

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
Barbecue Sauce
  • 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

Instructions

    Cup of Yum
  1. Preheat oven to 300 degrees F.
  2. Combine the coffee, mustard, chili pepper, paprika, pepper, and garlic salt together in a small bowl.
  3. 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.
  4. Rub the ribs with the seasoning on both sides and place on a lined baking sheet with heavy-duty aluminum foil.
  5. Top ribs with bacon strips, onion, orange and lime slices.
  6. With more heavy-duty foil, enclose the ribs in a foil packet.
  7. Bake ribs until the ribs are tender, about 2 hours.
  8. Meanwhile, in a large bowl combine potatoes with olive oil, fresh herbs, and salt.
  9. 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.
  10. 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.
  11. Remove ribs and slice between the bones; serve with extra sauce on the side.
Barbecue Sauce
    Cup of Yum
  1. Heat oil in a medium saucepan over medium-high heat. Add the onions and stir until softened.
  2. Add the vinegar, ketchup, tomato sauce, piloncillo, mustard, Worcestershire sauce, chili powder, coffee, and some salt and black pepper to the saucepan.
  3. Bring to a boil and stir until piloncillo dissolves.
  4. 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.

Nutrition Information

Calories 739kcal (37%) Carbohydrates 58g (19%) Protein 38g (76%) Fat 40g (62%) Saturated Fat 12g (60%) Cholesterol 122mg (41%) Sodium 1245mg (52%) Potassium 1312mg (37%) Fiber 6g (24%) Sugar 41g (82%) Vitamin A 2567IU (51%) Vitamin C 44mg (49%) Calcium 167mg (17%) Iron 6mg (33%)

Nutrition Facts

Serving: 6to 8 servings

Amount Per Serving

Calories 739

% Daily Value*

Calories 739kcal 37%
Carbohydrates 58g 19%
Protein 38g 76%
Fat 40g 62%
Saturated Fat 12g 60%
Cholesterol 122mg 41%
Sodium 1245mg 52%
Potassium 1312mg 28%
Fiber 6g 24%
Sugar 41g 82%
Vitamin A 2567IU 51%
Vitamin C 44mg 49%
Calcium 167mg 17%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.