Preheat your oven to 300°F or your smoker to 225°F. Lay the baby back ribs on a clean surface. Remove the tough membrane, pat dry, and coat with olive oil. Mix together kosher salt, black pepper, smoked paprika, garlic powder, and onion powder. Rub this seasoning mix generously over both sides of the ribs.

For the oven method, place the seasoned ribs bone-side down on a foil-lined baking sheet. Cover tightly with foil and bake for 2.5 to 3 hours until tender. If using a smoker, place ribs on the grates and smoke for 5 to 6 hours, spritzing with apple juice for moisture.

Prepare the glaze by combining honey, chopped jalapeños, apple cider vinegar, soy sauce, brown sugar, Dijon mustard, and optional red pepper flakes in a saucepan. Stir and simmer for 10 to 15 minutes until thickened. Remove from heat and stir in unsalted butter until melted.

Once ribs are cooked, brush the honey jalapeño glaze generously over the ribs. Optionally broil or grill for a few minutes to achieve a caramelized finish, watching closely to avoid burning.

Let the ribs rest for about 5 minutes. Slice between the bones for servings. Serve warm, accompanied by extra glaze for those who desire more spice.