Grease the bottom of a large deep roasting tin with the teaspoon of oil. Combine the smoky paprika, cumin, cayenne, sugar and allspice, then rub all over the ribs. Place the ribs snugly into the roasting tin, cover with foil, and refrigerate for at least 2 hours, preferably overnight.
Pre-heat the oven to 160°C, 140°C fan, gas mark 3. Remove the ribs from the fridge and keep covered with the foil, adding another piece of foil on top. Tuck it around so the ribs are completely covered then place in the oven. Roast for up to 2.5 hours or until the ribs are tender and cooked through, checking at the 2 hour mark.
Meanwhile, combine the honey, orange juice and zest, chipotle paste, the remaining olive oil and the garlic. Once the ribs are done, remove the tray from the oven and turn the temperature to 200°C, 180°C fan, gas mark 6. Remove all the foil and brush the ribs generously with the sauce. Place back in the oven and roast for 10 minutes until the ribs begin to get darker and stickier.
Remove from the oven, brush again with the sauce and roast for 2 minutes. Repeat the basting and roasting for 2 minutes, twice more. Remove the ribs from the oven and serve.
Gory tip: add a red pepper 'heart' for extra theatrics with this extra step
For the sauce:
Juice and zest of ½ an orange
3 tbsp spicy chipotle paste
90 g Taste the Difference Mexican orange flower honey
Using tongs, place a small whole red pepper directly on a high flame on your stove. Turn with the tongs until the pepper is well charred but you can still see some red. Leave the pepper to cool. Meanwhile, make the sauce (see above) by mixing all of the ingredients. Once the pepper is cool, carefully remove the stalk and make a small hole in the top. Just before serving the ribs, pour the sauce into the pepper and place between the ribs so it looks like a heart. Make your party guests squeal by ‘stabbing’ the pepper with a sharp knife so the ‘blood’ splatters and use the ribs to mop up the sauce.