-
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.
-
2
Heat on medium-low heat until simmering.
-
3
Cook, uncovered, for 5 minutes.
-
4
Let cool.
-
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.
-
6
Refrigerate for 4 to 24 hours, turning the bag occasionally.
-
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.
-
8
Fit a rack in the pan and place the ribs on the rack.
-
9
Pour the sauce into a saucepan and gently heat over medium heat for 5 minutes.
-
10
Brush the ribs with the sauce.
-
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.
-
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.
-
13
Just before serving either preheat the broiler on high or heat the barbecue to medium-high.
-
14
Brush the ribs lightly with the sauce and broil or grill on the barbecue for about 2 minutes, or until browned and bubbly.
-
15
Cut between the ribs and pile them on a platter.
-
16
Heat the leftover sauce to a gentle boil and simmer for 3 minutes before serving with the ribs.
