Start by removing the membrane from the back of the baby back ribs. Pat the ribs dry, then rub them with olive oil. Sprinkle a mix of kosher salt, black pepper, smoked paprika, garlic powder, and onion powder over the ribs, massaging it in.

Preheat your oven to 300°F. Line a baking sheet with aluminum foil and place the seasoned ribs bone-side down. Cover with foil and bake for 2.5 to 3 hours until tender.

If using a smoker, preheat to 225°F. Smoke the ribs for 5 to 6 hours, misting with apple juice every hour.

In a saucepan, combine honey, jalapeños, apple cider vinegar, soy sauce, brown sugar, Dijon mustard, and optional crushed red pepper flakes. Simmer for 10-15 minutes until thick, then stir in butter.

Remove ribs from the oven or smoker and brush with glaze. Broil for 3-5 minutes or grill on high heat until caramelized.

Let the ribs rest for about 5 minutes. Slice between the bones and serve with remaining glaze on the side.