Remove the silverskin from the back of the ribs. I know it's a pain in the butt, but it is so worth it.
In a small bowl combine the Bone Dust, garlic powder, and brown sugar. Mix well. Rub both sides of the ribs with the rub.
Now is where you can get creative. You can cook the ribs in your favourite manner. I prefer to braise them, but feel free to smoke them or boil them, or roast them. However you want. I braised mine in apple juice for 3 hours. At the same time I roasted 12 cloves of garlic. The only thing with braising is that your ribs are so tender they LITERALLY fall off the bones when you're moving them around. Be careful.
For the sauce, squeeze two whole heads of roasted garlic into a blender, add 4 tbsp. of liquid**, I used the braising liquid when the ribs were done, but you can also use, apple juice, stock, beer or water. Blend the garlic until it has liquified.
Add the puréed garlic to a pot along with the brown sugar, soy and worcestershire. Bring the sauce to a boil and allow it to thicken. Be careful because the sugar will burn if unattended.
Preheat your grill to high and grill the ribs over direct heat, meaty side down. Baste with the thickened sauce and then flip, baste the meaty side with sauce, flip again to get some caramelization, and when the ribs are heated through, baste one more time before serving.
Serve with a salad or something green and light. Something that won't steal the show from these delicious ribs of awesome. Oh and don't forget the wet wipes.