2 tablespoons chili powder
1 tablespoon smoked paprika
2 teaspoons ground cumin
2 full racks baby back ribs (about 3 pounds each), halved
3 tablespoons vegetable oil
2 small yellow onions, diced (about 2 cups)
4 large cloves garlic, finely chopped (about 1/4 cup)
2 large red Fresno chiles, finely chopped (about 1/4 cup)
2 cups apple cider vinegar
1 cup yellow mustard
1 cup apricot preserves
1 cup low-sodium chicken stock
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