Preheat your smoker to 225 degrees F. I recommend using cherry wood for this recipe.
Trim the spareribs by removing the membrane; trimming any fat off the top, and any of the thin ribs at the end of the rack.
Season ribs on both sides with sweet rub or your favorite BBQ seasoning.
Place on the smoker, close the lid, and smoke for 4 hours.
Lay out a large piece of aluminum foil on a cutting board. Sprinkle brown sugar, cubed butter, and the tart cherry juice on top of the foil. Lay the ribs down on top of the brown sugar mixture, bone side up. Tightly close the foil around the ribs.
Place the ribs back on the smoker for 1 hour, or until the internal temperature reads 200 degrees F.
In a medium saucepan, combine the ingredients for the glaze. Remove the ribs from the foil and place on a cutting board, and pour any residual cooking liquid from the foil into the pan with the glaze ingredients.
Bring glaze to a boil and cook for 2-3 minutes. In the meantime, slice your spare ribs.
Dunk each individual rib into the pan with the glaze and place it on a baking sheet.
Either preheat your oven to broil or increase the temperature of your grill or smoker to 450 degrees F.
Broil or grill the ribs for 2-3 minutes per side until the glaze is caramelized and the edges of the ribs are crispy.
Serve with plenty of wet wipes and enjoy your good, messy ribs!