Dry Rub seasoning: Combine salt, cumin, black pepper and cayenne pepper and mix well. Rub over spareribs. Creole Mustard: Combine horseradish, yellow mustard and white wine. This will keep refrigerated for several months. Mustard Sauce: Combine minced garlic, brown sugar, and Creole Mustard in a bowl and mix well. Grill ribs, bone side down, glazing with mustard sauce. Turn several times to avoid burning, adding sauce to the upper side. Glaze ribs with the honey near the end of the cooking time.
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