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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.
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.