My mom has tons of cooking mags so heres one from Bon Appetit
Sweet and Spicy Chipotle-Glazed Ribs
2 Servings
1 2-pound rack baby back pork ribs
1/4 cup canned chipotle chiles*
3/4 cup red currant jelly
5 tablespoons popergrante molasses**
1/4 cup low-salt chiken broth
2 tablespoons olive oil
1/4 teaspoon ground allspice
Preheat oven to 350 F. Line rimmed baking sheet with foil;place metal rack on sheet. Sprinkle ribs all over with salt and pepper;place, meat side down,on rack
Press chiles through sieve into heavy small saucepan (discard solids in sieve). Add remaning ingredients to pan. Stir to blend over medium heat until sause comes to boil. Season souce to taste with salt. transfer 1/2 cup sause to small bowl and reserve.
Brush ribs with 2 tablespoons sauce from pan. Turn ribs over;brush with 2 tablespoons sauce. roast until very tender, brushing with 2 tablespoons sauce every 15 minutes, about 1 1/2 hours. cut rack into individula ribs. Serve ribs with reseved sauce.