Ribs are marinating

2 racks of baby back ribs, trimmed and rubbed with a paste of chipotle in adobo, brown sugar, salt and chile powder, wrapped tightly in plastic wrap and refrigerated.. Tomorrow I'll slow-roast them over a pan of water (to keep the oven and the ribs moist) for about four hours, then finish them with a honey-chipotle barbecue sauce. To keep the heat down to a mild roar, the chipotles used in the barbecue sauce will be put through a sieve to get rid of the seeds.

To be continued :).