Pre-heat the oven 200°C/400°F and line one or two large baking trays with parchment paper or use a disposable aluminium foil baking tray.
lace the ribs on to the baking tray and drizzle liberally with olive oil. Season with salt and pepper. Using your hands, massage the oil, salt and pepper into the ribs, be sure to cover both sides equally. Set aside at room temperature, whilst we prepare the marinade.
You will need a medium sized saucepan. Using a zester, grate the garlic into the saucepan and add the chili flakes, apple juice, red wine vinegar, tomato sauce, Dijon mustard, soy sauce and brown sugar.
Whisk the ingredients together until combined. Transfer the saucepan to the stove and place over a medium heat. Stir continuously until the sugar has dissolved.
Raise the temperature of the stove to medium-high heat and bring the liquid to a slow boil (bubbles are breaking slowly). Lower the temperature of the stove to low-medium heat and simmer (bubbles 'just' breaking) for 10-15 minutes or until the marinade has thickened slightly, see notes above.
Using a pastry brush, brush the marinade over both sides of the ribs, coating evenly. Ensure that the meaty side of the ribs are facing the ceiling and cover the ribs in aluminium foil and bake for 30 minutes.
Remove the baking tray from the oven, pull back the aluminium foil gently and brush the marinade over the meaty side of the ribs only, no need to base the under-side. Gently replace the foil and return the baking tray to the oven. Bake for a further 30 minutes.
Remove the baking tray from the oven, remove the aluminium foil and discard. Brush the marinade over the meaty side of the ribs again, no need to base the under-side. Return the baking tray to the oven and bake for 7 minutes and 30 seconds.
Remove the baking tray from the oven, brush marinade over the meaty side of the ribs, again, no need to baste the under-side. Return the baking tray to the oven and continue to bake for a further 7 minutes and 30 seconds. Discard any left-over marinade in the saucepan.
Remove the baking tray from the oven, one last time. Transfer the ribs to a chopping board and cut up into single pieces or whatever takes your fancy. Serve with chips, vegetables or a side salad or eat them as they are.