Start by removing the membrane from the back of the baby back ribs for better flavor absorption. Pat the ribs dry with paper towels, then rub them all over with olive oil.

Generously season with a mix of kosher salt, black pepper, smoked paprika, garlic powder, and onion powder, ensuring every inch is coated.

Let them sit for at least an hour for the spices to penetrate.

If using the oven, preheat to 300°F (150°C). Place seasoned ribs on a foil-lined baking sheet and cover with foil. Bake for 2.5 to 3 hours until tender.

For smoking, preheat your smoker to 225°F and smoke the ribs for 5 to 6 hours, misting with apple juice every hour.

In a medium saucepan over medium heat, combine honey, sliced jalapeños, apple cider vinegar, soy sauce, brown sugar, and Dijon mustard.

Allow the mixture to simmer for about 10-15 minutes until it thickens slightly, stirring occasionally.

Finish by stirring in unsalted butter until it melts into the glaze.

Once the ribs are cooked, take them out and brush with the honey jalapeño glaze.

If using an oven, set the broiler to high and broil for 3-5 minutes, watching closely.

Alternatively, grill the ribs on high heat to caramelize the glaze.

Let the ribs rest for about 5 minutes before slicing between the bones to serve.

Offer the remaining glaze alongside for dipping.