Honey Mustard

In a non-reactive bowl (stainless steel or glass), whisk together the mustard, brown sugar, honey, and vinegar; set aside.

Brown Sugar Coating

Combine the brown sugar, garlic, and Ted Reader’s World Famous Bone Dust seasoning

Method:

Slide a sharp knife under the membrane on the back of the ribs. After cutting a long enough strip, use a paper towel to get a good grip and gently pull on the membrane. Remove excess fat.
Brush the ribs with the honey mustard, then coat with the brown sugar mixture and let marinate in the pot for 30 minutes.
Heat the barbecue to 165°C. Light the right burner and place a drip pan under the grill.
Place the ribs in a special rack on the drip pan (or place the ribs bone-side down directly on the grill above the drip pan). Close the lid and cook for 1 1/2 to 2 hours, or until the bones come off easily from the meat.
During the last 10 to 15 minutes, lightly brush the ribs with Ted Reader’s World Famous Beerlicious BBQ Sauce.