Directions

1. Pat the ribs dry and if needed, remove the silver skin from the underside for more tender results.
2. Generously rub the ribs all over with the mustard, then the Baple Macon, pressing it into the meat to lock in flavour.

3. For best results, chill the ribs uncovered for at least an hour or overnight to let the flavours really soak in.

4. Preheat the oven to 150°C fan bake while you bring the ribs up to room temperature.
5. Line a baking dish with foil and place the ribs meat-side up. Cover with a layer of baking paper to create a pocket of steam that keeps them tender, then fold the paper under the ribs. Wrap the whole dish tightly with foil to seal.
6. Bake the ribs gently for 2 and a half hours until they are tender but still hold their shape.
7. Remove the foil and baking paper and brush the ribs with your favourite BBQ sauce. Increase the oven temperature to 200°C and return the ribs to the oven for 20 minutes. Baste the ribs a couple of times during this final stage to build up a sticky, caramelised glaze.
8. Let the ribs rest for 10 minutes before slicing between the bones. Pile the ribs onto a platter, sprinkle with a little Man Grind Flakes if needed, and serve with plenty of napkins because they’re messy in the best way.