1: Start with a rack of spareribs upside down, leave on the membrane, and slice in-between each piece of meat.
2: Cover with a light layer of avocado oil and season with a good BBQ Rub.
3: Slow cook at 250F for 2 hours, spritzing every 30 minutes with apple cider vinegar.
4: Wrap in foil with a mixture of 1 tbsp of BBQ sauce, 1 tbsp of apple cider vinegar, and 5 tbsp of water. Place back on heat for another hour.
5: Make the sauce by combining 1 cup Raspberry Preserves, 1/2 cup BBQ Sauce, 4 tbsp jalapeno soaked apple cider vinegar, 2 tbsp honey, and juice from a lime. Simmer and stir until it thickens.
6: Remove from the wrap, cover in sauce, top with sliced jalapeños, and place back on the grill to let the sauce tack up for 1 more hour.
