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Preheat the oven to 275F.
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Position one oven rack on the bottom and the second one in the center of the oven.
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Before getting started, make sure the bottom (the bony side) of the ribs are lightly scored (have small gashes).
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If they are not, create shallow 1-inch-long gashes throughout the bottom side of the rib racks.
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(This is to help the ribs cook evenly.)
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Combine the olive oil, chipotle chiles, cumin, oregano, garlic, 2 teaspoons salt, and 1 teaspoon black pepper in a food processor or blender and process until you have a coarse puree.
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You may need to scrape down the side of the blender jar or processor bowl a few times.
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Place a piece of plastic wrap that is a bit longer than the length of the ribs on your counter and put one of the rib racks in its center.
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Pour half of the marinade over the ribs and coat both sides well.
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Wrap the plastic securely around the rib rack.
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Next, wrap a large piece of aluminum foil around the plastic-lined rib rack, making sure to cover all the plastic and seal it well.
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Repeat the same procedure with the second rack.
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Allow to marinate in the refrigerator for at least 1 hour, or up to 24 hours.
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Fill a large roasting pan with 2 inches of water and place the pan on the bottom rack of the oven.
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Place the two foil-wrapped rib packages on an oven rack situated right above the pan filled with water and roast for 3 hours.
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Make sure to check on the water level every hour or so and refill as needed.
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Remove both rib packages and the water-filled roasting pan from the oven and increase the oven temperature to 450F.
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In a small mixing bowl, combine the honey with the adobo sauce until well blended.
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Set aside.
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Carefully remove the foil and plastic wrap from the rib racks and place the racks on a baking sheet lined with foil.
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Making sure the bony sides of the racks are facing up, brush half of the honey glaze over them.
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Roast for 10 minutes.
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Turn the racks over, brush with half the remaining glaze, and roast for another 5 minutes.
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Brush the rest of the glaze over the rib rack and return to the oven for a final 5 minutes or until the ribs are a dark golden brown.
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Remove the ribs from the oven and allow them to rest for 10 minutes before slicing into individual ribs.
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Transfer the ribs to a serving platter and serve.
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INGREDIENTS
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Baby Back Ribs versus Spareribs
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Ribs can come from either the underbelly or the back (loin section) of the pig.
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Spareribs come from the underbelly, and have less meat, more fat, and more flavor than baby back ribs, which come from the loin section.
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St. Louisstyle ribs are trimmed spareribs.
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Feel free to use whichever cut you prefer.
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TECHNIQUES
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Roasting the Ribs in Steam
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Roasting the ribs in a steam oven serves two purposes.
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First, it helps infuse the ribs with the flavors of the marinade.
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Second, it helps tenderize them.
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Wrapping the racks first in plastic and then in aluminum foil also helps to maximize the flavor and texture of the ribs by keeping the marinade in close contact with the meat and not allowing it to dry out during the 3-hour roast.
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The foil layer is there to keep the plastic wrap from melting.
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Because the oven is set at a low temperature and there is steam being produced in it, there is no danger of the plastic wrap melting.
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However, do not attempt this technique with a higher oven temperature.
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Glazing
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You can glaze the ribs in the oven as the recipe states or on an outdoor grill.
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ADVANCE PREPARATION
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The longer you marinate the ribs, the more flavorful they will be.
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Ideally you should marinate them for 24 hours.
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You can roast the ribs a few hours before you plan to serve them and keep them wrapped in the foil until you are ready to glaze.
