PREHEAT oven to 225° F. Take ribs out of the fridge 30
minutes before cooking them to come to room temperature.
MAKE the Chipotle BBQ sauce. In a blender, puree the 1
chipotle with the adobo sauce. Transfer to a small sauce
pan and turn heat up to medium. Add remaining ingredients:
brown sugar, honey, apple cider vinegar, garlic powder,
broth, salt and pepper. Bring to a simmer and taste. If too
spicy, add more honey. If too sweet, add a dash more
adobo sauce until it fits your taste. Let simmer for 15
minutes, until slightly thickened. Remove from heat.
COAT the ribs in salt and pepper and then slather with
BBQ sauce. Place a wire rack over a baking sheet. Add
about 1/2 inch of water to the bottom of the baking sheet.
Place the ribs on top of the wire rack and cover with foil.
Pop into the oven for 4 hours (at 225 ° F). After 4 hours,
remove the foil and let cook until the ribs are falling apart,
basting with BBQ sauce every 15 minutes for another hour.
Right before you remove them, turn on the broiler for 3-4
minutes to give some extra crunch. Alternatively, throw
on the grill/grillpan for 5-7 minutes.
REMOVE and let cool for 10 minutes covered in foil. Cut
ribs into 2s or 3s and serve with extra BBQ sauce.