Remove the membrane from the back of the ribs and pat dry. Rub a thin layer of yellow mustard over both sides, then coat with the dry rub. Wrap the ribs tightly in two layers of aluminium foil and bake at 150°C for 2½ hours until tender.
Meanwhile, mix the BBQ sauce, apple cider, melted butter, and 2 tablespoons of **Angry Rooster Maple Smoke Chili Crunch**. Once the ribs are ready, remove the foil and increase the oven temperature to 200°C. Brush the sauce over the ribs and bake for another 10–12 minutes until the sauce starts to caramelise.
Let the ribs rest for 5 minutes, then spoon a little more Angry Rooster Maple Smoke Chili Crunch over the top. Cut into individual ribs and serve.
