Start by preheating the oven to 135℃/275℉. Line the base of a large baking tray with tin foil. Note: you can cut the ribs in half if it struggles to fit in the pan.
Remove the membrane that's on the inside of the ribs. Just slice the corner and once you've got a good grip, you can just pull it off and discard it.
Mix the smoked paprika and salt together and generously coat the ribs, top and bottom. Ensure the ribs are placed skin side down and covered with tinfoil. Bake for 2 hours. Note: Low and slow is key to tender ribs.
Remove the ribs from the oven. Baste the bottom of the ribs with Maille Honey Mustard, flip, and repeat. Cover with tinfoil again, and bake for another 30-60 minutes. This will depend on how tender the meat is as you don't want it be too tender as you still need to pop it on the braai later. Note: be sure to keep at least 1/2 a cups worth of the mustard for the Honey Mustard basting sauce.
Meanwhile, make the basting sauce. Add the mayonnaise, Maille Honey Mustard, honey and apple cider vinegar together and mix until well combined.
Remove the ribs from the oven and pop on a medium heated braai for approx. 10-15 minutes. You're just looking to get a light charr on the ribs whilst continuously basting and flipping. Note: do not let the ribs cook for too long on one side as this will cause the basting to aggressively blister.
Get slicing and serve! She is absolutely delicious, so enjoy this one.
