The wild fennel co rub used here makes for fast prep work. It is a little on the spicy side, so if you nd it too hot, be more sparing with the rub.
Preheat the oven to 180°C.
Cut the ribs in half and rub all over with Dijon mustard. Sprinkle over seasoning mix. Place in a lipped baking tray. Combine apple juice, cider vinegar and maple syrup and pour into the base of the tray (if you need to put the ribs into two trays, do so, and divide apple juice mix between the two trays). Cover with foil and bake for 2 hours. The meat should be very tender.
This can be cooked a day or so ahead and kept refrigerated.
Drain liquid into a small saucepan and reduce the glaze until syrupy – around 10 mins. Turn oven to grill and baste ribs with glaze and cook until starting to brown, re-glazing halfway through. Watch to ensure they don’t burn.
Cut ribs into pieces and serve with a hot potato salad and slaw.
2 pork ribs racks
1⁄4 cup Dijon mustard
1 packet Wild Fennel Co pork seasoning mix
250mls apple juice
2 tablespoons apple cider vinegar
2 tablespoons maple syrup