Hibiscus Habanero Baby Back Ribs

1. Preheat your smoker to 225°F (107°C). – For both types of ribs, pull the silver skin membrane off the back of each rack. Use a small piece of paper towel to help you grip the skin on one edge and pull it off toward you. Rub the ribs liberally with the blend all over, and allow them to sweat on the counter for about 15 minutes as your grill heats up.
2. Place the seasoned ribs on the grill, meat side up, and cook until they reach an internal temperature of 160°F (71°C). It should take about 2.5 hours.
3. During the cook, pour the apple juice into a spray bottle. When checking the internal temperature, check how the ribs look too. If they appear dry during this part of the cook, use the spray bottle to spritz them with some apple juice.
4. Prepare a double layer of heavy-duty aluminum foil to wrap each rack of the ribs in. On each double layer of foil, drizzle one quarter of the agave, sprinkle with one quarter of the sugar and arrange one quarter of the butter pats.
5. Once the ribs reach the first benchmark temperature, remove them from the grill and place them on the prepared foil, meat side down on the agave, sugar and butter.
6. Top each rack of ribs with another quarter of the agave, sugar and butter pats, then wrap tightly in the foil. Keep the ribs meat side down in the foil wrap and then return the ribs to the grill to continue cooking. Increase the grill temperature to 275°F (135°C) and cook for about 1.5 hours until the ribs reach an internal temperature of 204°F (96°C).
7. Remove the ribs from the grill and allow them to rest for 15 minutes. Carefully remove the ribs from the foil, and slice them into individual ribs. Serve with the BBQ sauce on the side.

Sweet and Sour Sauce:

1. In a pot mix all the sauce ingredients in and bring to a simmer.
2. Once simmering pour in the slurry and stir until thickens.
3. Apply the sauce over the finish ribs.
4. Serve with roasted veggies.