For the Ribs:
For the Dip:
Rinse ribs and pat dry. Mix BBQ sauce with honey and cranberry juice. Rub the sauce onto the spareribs, cover, and marinate in the refrigerator for 3/4 hours.
For the dip, rinse and clean spring onion and cut very finely. Peel mango and cut the flesh from the core. Puree the pulp, mix with ketchup and chili paste. Stir in green onions and dried cranberries. Season with salt. Refrigerate until ribs are ready to serve.
Pre-heat gas grill to 325 to 350 degrees or start charcoal grill. Place ribs on indirect heat if possible for 2 to 3 hours. You'll know they're done when the meat has shrunk back from the bone about a 1/4 of an inch and the meat is tender enough to tear apart with your fingers (Don't forget to let the test piece cool a bit so you don't burn your fingertips.)
Recipe and photo courtesy of the Cranberry Marketing Committee USA.