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While the ribs are seasoned (you'll want to do this first), whisk together the honey, chipotle peppers, brown sugar, minced garlic, rosemary, sea salt, and pepper for the sauce; set it aside. Preheat your oven to 350 °F.
You'll be cooking the ribs in a foil steam tent, so get ready to assemble that next.
Cut two pieces of heavy-duty foil, each the length of your pork spare ribs rack. Lay them together, overlapping slightly, and fold the seams over themselves by about 1/2-inch wide. Fold again, pressing firmly, to create a tight seal without any leaks. Place this foil tent over a cookie sheet or baking pan.
Rub half of the sauce evenly over both sides of the ribs.
Place the sealed foil tent with the ribs into the preheated oven and let them steam for 90 minutes. The ribs will cook through and become tender, but won't be quite falling off the bone yet.
After 90 minutes, carefully pull the ribs from the oven and open the top of the foil tent. Be mindful of the significant amount of steam that will escape. Baste the top of the ribs with the remaining sauce, then loosely re-close the tent and return them to the oven for another 15 minutes.
Finally, open the tent completely and let the ribs cook uncovered for a final 15 minutes. This last uncovered stint helps caramelize the sauce, making the ribs sticky and glossy.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
