Sticky Pepper-Glazed Ribs

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Ribs:

2 tablespoons chili powder

1 teaspoon ground cumin 

Kosher salt and freshly ground black pepper 

2 racks baby back ribs (about 4 1/2 pounds total) 

Sauce:

4 tablespoons unsalted butter

1 tablespoon black peppercorns, ground to a medium grind in a spice grinder 

4 cloves garlic, minced 

1 medium shallot, minced 

1/2 cup packed light brown sugar 

1/2 cup apricot preserves 

1/4 cup honey 

1/4 cup ketchup 

1/4 cup apple cider vinegar 

2 tablespoons soy sauce 

1 tablespoon Worcestershire sauce 

4 scallions, chopped