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Ingredients

• ✓ sparerib
• black pepper
• sea salt
• garlic
• olive oil
• barbecue sauce
• strawberry preserves
• beer
• onion
• jalapeno pepper
• apple juice
• baby back pork rib
• thyme
• celery seed
• black pepper
• chili powder
• garlic
• oregano
• cumin
• salt

Instructions

1. 1 Place 3 tablespoons kosher salt, cumin, oregano, 1 tablespoon minced garlic, chili powder, 1 teaspoon black pepper, celery seeds, and thyme in the bowl of a food processor; pulse until well mixed.
2. 2 Lay baby back rib slabs and sparerib rack on separate sheets of aluminum foil. Rub spice mixture all over ribs; fold up foil sheets around ribs to create a rimmed vessel. Divide apple juice between each foil vessel; fold edges together to seal. Marinate ribs in the refrigerator, 8 hours to overnight.
3. 3 Meanwhile, set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
4. 4 Place jalapeños, cut-sides down, onto the prepared baking sheet; cook under the preheated broiler until skins are blackened and blistered, 5 to 8 minutes. Place blackened jalapeños in a small bowl; tightly seal with plastic wrap. Steam jalapeños as they cool, about 20 minutes. Remove and discard skins.
5. 5 Place jalapeños, onion, beer, strawberry preserves, barbecue sauce, olive oil, 2 garlic cloves, sea salt, and black pepper in a blender; blend until smooth. Transfer sauce to a container, cover with a lid, and refrigerate, 8 hours to overnight.
6. 6 Preheat the oven to 200 degrees F (95 degrees C). Place foil-wrapped ribs in a single layer on baking sheets.
7. 7 Cook in the preheated oven for 1 hour. Increase the oven temperature to 225 degrees F (110 degrees C); continue cooking until ribs almost tender, 2 to 3 more hours.
8. 8 Preheat a smoker to 250 degrees F (120 degrees C).
9. 9 Unwrap baked ribs, discard apple juice, and place ribs, unstacked, onto wire racks. Place racks into the preheated smoker. Add wood chips according to manufacturer's directions. Smoke until meat surface is slightly dry, 5 to 10 minutes. Continue smoking until tender about 1 hour, brushing sauce on ribs every 15 minutes and flipping every 30 minutes,

By MattyHam