Ingredients

The following ingredients have 8 Servings
  • 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

Instruction

  • 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.