3 chipotle chiles from chipotles in adobo sauce minced, seeded optional, or more to taste
10 garlic cloves pressed or minced
2 tablespoons olive oil
1/4 cup dijon mustard
1/4 cup apple cider vinegar
2 tablespoons Worcestershire sauce
4 tablespoons Maggi or soy sauce
1 teaspoon freshly ground black pepper
2 tablespoons dried oregano
3 pounds baby back or spare ribs
In a medium bowl, combine the ketchup, honey, sauce from the chipotles, chipotle chiles, garlic, olive oil, Dijon mustard, apple cider vinegar, Worcestershire, Maggi, black pepper and oregano. Mix well.
Line a large roasting pan with parchment paper or aluminum foil. Pour some sauce on the bottom of the pan, put in the ribs and pour the remaining sauce on top. Cover with foil, sealing the entire top of the pan, and marinate for 30 minutes up to 24 hours. If marinating more than 30 minutes, keep the ribs refrigerated.
When ready to cook the meat, remove it from the refrigerator. Preheat the oven to 350°F. Slip the pan with the ribs into the oven and roast for one and a half hours. Take the ribs from the oven and carefully remove the aluminum foil, taking care not to be burned by the steam. Spoon the thickened sauce from the bottom of the pan on top of the ribs and place them back in the oven to roast another 20 to 30 minutes, or until they are beautifully browned and sticky.
Remove from the oven, let rest, then slice into two to three bone pieces and pile on a platter.
Alternatively, after you remove the foil, you can finish off the ribs on the grill at medium heat, for about 15 minutes.