Yukon Jack Gold Rush Beef Ribs

Trim fat from ribs. Cut into 1, 2, or 3 rib portions. Place ribs in a 4 to 6 quart Dutch oven. Add enough water to cover ribs. Bring to boiling, then reduce heat. Simmer, covered, about 1-1/2 hours or until tender.

Drain ribs and let stand until cool enough to handle (about 20 minutes). Pat dry with paper towel.

Sprinkle Bone Dust BBQ Spice evenly over both sides of ribs; rub in with your fingers.

For Sauce: In a medium saucepan, heat oil over medium-high heat. Add garlic, onion and jalapeno pepper; cook for 2-3 minutes or until tender.

Stir in honey, broth, vinegar, liqueur, yellow mustard, dry mustard, mustard seeds, black pepper and cayenne pepper. Bring to boiling, then reduce heat to low. Simmer, covered, for 10 minutes.

Stir together cornstarch and cold water, then add to mixture in pan. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Season to taste with salt. Remove from heat.

Place ribs, bone sides down on the lightly greased rack of the grill directly over medium coals. Brush with some of the sauce and grill for 15 to 20 minutes or until ribs are heated through and glazed with sauce.

To serve, reheat remaining sauce until bubbly. Serve with ribs.

For Bone Dust BBQ Spice: In a small bowl, combine all and stir together well.