Preheat oven to 350 degree F. Rinse ribs; pat dry. In a small bowl combine 2 teaspoons of the dry mustard, the salt, chili powder, lemon peel, 2 teaspoons of the fennel seeds, the garlic pepper seasoning, and crushed celery seeds. Rub mixture into ribs.
Place ribs, meaty side up, in a large shallow roasting pan. Roast, uncovered, for 1 hour and 20 minutes or until meat is tender.
Meanwhile, for barbecue sauce, in a large saucepan stir together remaining 2 teaspoons dry mustard, the remaining 1 teaspoon fennel seeds, the honey, coffee, bourbon, onion, and Worcestershire sauce. Bring to boiling. Add tomato sauce. Return to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until slightly thickened.
For a charcoal grill, place ribs, meaty side down, directly over medium-low coals. (For a gas grill, preheat grill. Reduce heat to medium-low. Place ribs, meaty side down, on grill.) Grill for 5 minutes, brush with barbecue sauce. Turn meaty side up. Brush with barbecue sauce and grill for 5 to 10 minutes more or until ribs are glazed and deep brown in color.
Cut ribs into 2- to 3-rib portions. Heat any remaining barbecue sauce and pass with ribs. Makes 8 servings.