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1
To make the sauce, place the honey, ketchup, vinegar, soy sauce, chipotles, adobo sauce, chili powder, cumin, garlic and salt in a small saucepan.
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2
Heat on medium-low heat until simmering.
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3
Cook, uncovered, for 5 minutes.
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4
Let cool.
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5
Season the ribs on both sides with a sprinkling of salt and a grinding of black pepper and rub inches Place the ribs in a 2-gallon, resealable plastic food storage bag and add the cooled sauce.
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6
Refrigerate for 4 to 24 hours, turning the bag occasionally.
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7
When ready to cook the ribs, preheat the oven to 350F Line a large roasting pan or a rimmed sheet pan with aluminum foil for easy cleanup.
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8
Fit a rack in the pan and place the ribs on the rack.
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9
Pour the sauce into a saucepan and gently heat over medium heat for 5 minutes.
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10
Brush the ribs with the sauce.
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11
Roast the ribs for 1 1/2 to 2 hours, basting lightly and turning every 20 minutes, until the meat begins to pull away from the bones.
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12
The ribs can be made ahead and left to stand for up to 2 hours either in a cool kitchen or in the refrigerator.
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13
Just before serving either preheat the broiler on high or heat the barbecue to medium-high.
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14
Brush the ribs lightly with the sauce and broil or grill on the barbecue for about 2 minutes, or until browned and bubbly.
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15
Cut between the ribs and pile them on a platter.
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16
Heat the leftover sauce to a gentle boil and simmer for 3 minutes before serving with the ribs.