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Remove the membrane from the back of the pork ribs.
Cover the ribs in mustard and then dry rub.
Optional step: Wrap in clingfilm and refrigerate for 4-24 hours.
In your BBQ, move the coal to bank them to one side; place a foil drip pan on the cool side. Stabilise the temperature at 120-130 °C / 250-265 °F. Optionally Scatter a handful of soaked wood chips on the hot coals when the ribs go on; feed another handful after 60-90 min.
Place the ribs on a grate over the foil tray meat side up for 2 hours.
Place each rack on a double layer of foil, add a drizzle of apple juice or splash of beer, seal tightly. Return to BBQ (still indirect) for 1 hour 30 minutes.
Unwrap and keep the liquid. Baste generously with warm treacle glaze (recipe below) every 10 min for 30 to 40 minutes total, turning once or twice, until the surface is shiny, tacky and lightly charred at the edges.
Internal temperature should be 90-95 °C (195-203 °F) for tender ribs.
Combine all glaze ingredients in a small saucepan.
Bring to a gentle simmer and cook 5-7 min until syrupy enough to coat the back of a spoon. (The booze cooks off but leaves flavour.)
Keep warm; it will thicken as it cools, so thin with a teaspoon of hot water if needed when brushing.