You will probably want to begin with a medium sized Boston Butt (pork shoulder).
Allow the meat to come to room temperature before applying a thin coat of the mustard. Thoroughly combine the dry ingredients and sprinkle "like salt and pepper" or just a little heavier. Cook until the center of the pork reaches 185°. Pull the pork and have fun!
You may prepare this recipe with pork spare ribs, babyback ribs or pork butt. Just make your recipe proportionate.
Mix all of the sauce ingredients in a bowl and slather the sauce over the ribs.
Roasting the Ribs:
Put the ribs into a large, heavy duty roasting pan so they do not overlap.
Marinate them for 3-4 hours or overnight (if you have time).
Bring them to room temperature and then bake in a 300°F oven for 2 hours, uncovered. Baste with a bulb baster from time to time. Try not to disturb the ribs while they're cooking so the sauce will stick to each rib evenly. Then prior to serving grill the BBQ or grill for a few minutes. Sometimes I will mix up some extra sauce minus the garlic and ginger to paint on the ribs while grilling.