Have the butcher cut your two baby back or St. Louis rib racks in half. This will give you 4 half racks to present to guests.
Preheat oven at 350 degrees.
Cut onions into thick half-moon slices. Place onions into a deep oven-safe dish or baking dish.
Rinse your rib racks thoroughly with cold water and pat dry with paper towels. Coat the ribs evenly with salt. Place the ribs in the deep oven-safe dish and top with the onions, feathering the racks so that they cover the whole dish. Cover tightly with foil. If foil touches the top of the rib racks, place some more onions on top of the ribs to protect them from burning.
Cool at 350 degrees for 3 hours until fork tender.
In a blender, add the Las Palmas® Red Chile Sauce, chipotles, ketchup, apple cider, brown sugar, Mexican beer, onion powder, garlic powder, smoked Spanish paprika and honey, and puree until smooth. Note: depending on the size of the blender, you may need to do two batches.
Transfer all the ingredients into a heavy-bottomed stock pot and cook on low heat for 3 hours.
The sauce will start off with a thin consistency and finish thick and sticky. Stir frequently so that the sauce does not burn on the bottom of the pot.
You can finish ribs on the grill or serve as they are. On a large serving plate, place rib racks whole or cut into individual riblettes. Pour hot BBQ sauce over ribs and garnish by drizzling warm honey on top.