Remove ribs from packaging, rinse and pat dry. Remove membrane from backside of ribs. Place in shallow pan, sprinkle salt and pepper evenly and set aside.

In a small sauce pan, add chipotle, mango and honey. Cook over medium heat, stirring constantly until cooked down and thick enough to coat the back of a spoon.

Using the slow and low method of BBQ'ing, set temperature to 225-240°F. If using coals, let them burn off and move over to one side of the grill.

Wrap the ribs and 2/3 of the sauce mixture in aluminum foil tightly and place on grill. Close lid. After 2 hours, flip the ribs and let cook for another 2 hours. Open the aluminum and remove ribs, place them on grill and brush on remaining sauce and let cook another 30 minutes.

Remove and serve hot.

Recipe courtesy of Chef Michell Sanchez, Grilling Expert and Owner/Executive Chef of Latin House Grill, made for the National Honey Board