Recipe courtesy of Taste of Honey: The Definitive Guide to Tasting and Cooking with 40 Varietals by Marie Simmons/Andrews McMeel Publishing, LLC.
YIELD: 4 SERVINGS
1 cup – honey
1 cup – ketchup
½ cup – apple cider vinegar
2 tablespoons – reduced-sodium soy sauce or tamari
2 – canned chipotle chiles in adobo sauce, stems trimmed, chopped
2 tablespoons – adobo sauce, (from the can of chiles)
2 teaspoons – chili powder
1 teaspoon – ground cumin
1 teaspoon – fresh garlic, grated
1 teaspoon – coarse salt
2 racks – baby back ribs (about 2½ pounds each), each rack halved
freshly ground black pepper
To make the sauce, place the honey, ketchup, vinegar, soy sauce, chipotles, adobo sauce, chili powder, cumin, garlic, and salt in a small saucepan. Heat on medium-low heat until simmering. Cook, uncovered, for 5 minutes. Let cool.
Season the ribs on both sides with a sprinkling of salt and a grinding of black pepper and rub in. Place the ribs in a 2-gallon, resealable plastic food storage bag and add the cooled sauce. Refrigerate for 4 to 24 hours, turning the bag occasionally.
When ready to cook the ribs, preheat the oven to 350°F. Line a large roasting pan or a rimmed sheet pan with aluminum foil for easy cleanup. Fit a rack in the pan and place the ribs on the rack. Pour the sauce into a saucepan and gently heat over medium heat for 5 minutes. Brush the ribs with the sauce.
Roast the ribs for 1½ to 2 hours, basting lightly and turning every 20 minutes, until the meat begins to pull away from the bones. The ribs can be made ahead and left to stand for up to 2 hours either in a cool kitchen or in the refrigerator.
Preheat the broiler on high. Brush the ribs lightly with the sauce and broil for about 2 minutes, or until browned and bubbly. Cut between the ribs and pile them on a platter. Heat the leftover sauce to a gentle boil and simmer for 3 minutes before serving with the ribs.