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1
Heat a dry griddle or heavy skillet over moderate heat.
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2
Add 2 of the chiles, opening them flat on the hot surface.
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3
Toast, pressing down, until they start to crackle.
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4
Turn and toast the other side, then transfer to a blender.
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5
Toast the remaining chiles and add them to the blender along with the Roasted Tomatillo-Chipotle Salsa.
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6
Blend until smooth, scraping the sides.
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7
Pass the puree through a medium strainer into a bowl.
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8
In a large bowl, smear the ribs with half of the chile mixture, then cover and refrigerate for 6 hours or overnight.
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9
In another bowl, mix the remaining chile mixture with the honey; cover and refrigerate.
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10
Preheat the oven to 325.
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11
Spread the ribs and marinade in a single layer in a baking dish.
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12
Drizzle 1/4 cup of water around them, cover with foil and roast for 1 1/2 hours.
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13
uncover and bake for about 15 minutes longer, or until tender.
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14
Discard the pan juices.
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15
Raise the oven temperature to 350.
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16
Brush the ribs generously with the chile-honey sauce.
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17
Bake for about 15 minutes or until the ribs are glazed and a little crusty.
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18
Line a serving platter with the romaine and pile the ribs on top.
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19
Garnish with the radishes and cilantro and dig in; pass around any remaining chile-honey sauce.
