Recipe printed from Jenn's Food Journey, adapted from Bobby Flay
2 Tablespoons ancho chili powder
1 Tablespoon Spanish paprika
1 Tablespoon pepper
1 Tablespoon dry mustard
1 Tablespoon kosher salt
1/2 teaspoon ground coriander
1 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
1 teaspoon Aleppo peppers (can substitute red pepper flakes)
1 rack baby back or pork back ribs
1/2 cup honey
2 Tablespoons chipotle puree (to make puree, place whole can of chipotle peppers in adobo sauce into food processor and pulse until pureed)
In a small bowl, mix the first 9 ingredients together until well combined. Rinse of the ribs and pat dry. Rub the mixture all over both sides of the ribs, wrap in plastic wrap, and place in refrigerator for 6 hours.
When ribs are ready to grill, preheat grill to 375 degrees F. Mix together the honey and the chipotle puree (taste to make sure you have the right heat and sweet). Remove the ribs from the plastic wrap and place on a sheet of aluminum foil. Brush half of the honey mixture on the ribs and wrap them up. Place over indirect heat on the grill and allow to cook for 1 hour. Remove the ribs from the foil and place over direct heat for another 15-20 minutes, basting with the remaining glaze in the last 5-10 minutes of cooking. Remove from grill and allow to rest for at least 5 minutes. Enjoy!