In a medium bowl, combine the ketchup, honey, chipotles in adobo, habaneros, garlic, olive oil, Dijon mustard, apple cider vinegar, Worcestershire, soy sauce, black pepper and oregano. Mix well.
Remove the membrane from the back of the ribs. Line a large roasting pan with parchment paper or aluminum foil. Pour some sauce on the bottom of the pan, place the ribs and pour the remaining sauce on top. Cover with foil, sealing the entire top of the pan. If you can, marinate for 30 minutes up to 24 hours. If marinating for more than 30 minutes, keep the ribs refrigerated. If you are in a hurry, skip the marinating!
Preheat the oven to 350°F. Slip the pan with the ribs into the oven and roast for 1 1/2 hours. Take the ribs from the oven and carefully remove the aluminum foil, taking care not to be burned by the steam. Spoon the thickened sauce from the bottom of the pan on top of the ribs and place them back in the oven to roast another 20 to 30 minutes, or until they are browned and sticky. Remove from the oven, let rest, then slice into 2- to 3-bone pieces and pile on a platter.
