Beautiful! Made all as directed apart from the cooking time seemed a bit light-on so cooked at 220C/430F for 20 minutes to crisp up the crackling followed by 190C / 375F for an hour. Meat was done perfectly and still nice and moist. While cripsy and delicious I blackened the crackling a little bit too much, so next time will stick with 190C / 375F for 1.5 hours. Loved the drizzling sauce, nice apple flavor along with a touch of sweetness from the honey. I also wrapped a little foil around the ribs to stop them burning.
We enjoyed this tonight. I did not have a grainy mustard so just used dry mustard. My 5 pound roast needed 2 hours + to cook. When the thermometer read 160 degrees it was still a little to pink by the bone, after I cut the ends off. I over did on the honey by 1 1/2 times but the flavor of the cider vinegar still came out in the gravy. There was more flavor on the outside of the roast then inside I thought. I wonder if a person poked holes in the roast before marinading if this would lend to more flavor in the meat. I might even make a few cuts in the roast next time and put a half clove of garlic in them. Made for *Zaar Tag* game 2008