Preheat oven to 325°F.

Remove membrane from the underside of ribs if needed and pat dry.

Rub ribs with mustard to help seasoning stick.

Season generously with paprika, garlic powder, onion powder, black pepper, and salt.

Wrap ribs tightly in foil and place onto a baking tray.

Bake for about 2 hours until ribs are tender.

While ribs bake, prepare glaze by combining Swiss Mambo Sauce, Swiss Hot & Spicy BBQ Sauce, Swiss Ketchup, pineapple syrup, honey or brown sugar, and minced garlic in a saucepan.

Simmer over low heat for 5–7 minutes until slightly thickened and glossy.

Remove ribs from oven and carefully unwrap foil.

Brush glaze generously over ribs on all sides.

Return ribs uncovered to oven for 15–20 minutes, basting occasionally.

Broil for 3–5 minutes until sticky, caramelised, and slightly charred on the edges.

Rest for a few minutes before slicing.

Serve hot with fries, roasted vegetables, coleslaw, or salad.