Trim the excess fat off the spareribs and let them on a large piece of foil. Mix together the spices for the Chipotle Rub and sprinkle half onto the top of the ribs. Rub into the meat until the entire top half of the ribs is covered. Flip the ribs over and repeat on the other side. Let sit for 20-30 minutes.
While the ribs are sitting, combine all the ingredients for the Honey Barbecue Sauce in a medium bowl and whisk until well combined. Cover and keep in the refrigerator until needed. Mix together the apple cider vinegar and water and set aside.
Turn only one side of your grill on. You can either lay the ribs directly on the grill rack (save your foil!) or on top of the foil, but be sure to place them to the side of the grill without the flame. You are going to be cooking the ribs low and slow in indirect heat. Close the lid of the grill and cook for 30 minutes, maintaining a temperature of 350 degrees F. Adjust the heat by lowering the burner rather than opening the grill.
After the 30 minutes is up, put the ribs back onto the foil and fold the sides up to prevent any liquid from running off. Pour the apple cider vinegar mixture over the ribs and wrap tightly in the foil. Return the ribs to the same area of the grill and cook at 375 degrees F for another 30 minutes.
Check the ribs after 30 minutes. If they still appear to be under-cooked, return them to the grill for another 10-15 minutes until they are cooked through.
Once the ribs are cooked through, lower the heat so the temperature stays around 250 degrees F. Olen the foil and baste the top half of the ribs with the Honey Barbecue Sauce. Close the grill lid. After 5 minutes, flip the ribs out and repeat the process on the other side. Continue flipping the ribs and basting every 5 minutes for a total of 30 minutes.
After the last 5 minute cooking cycle, remove the ribs from the grill. Slice and serve.
** Nutritional information is an estimate and may vary. It does take into account all of the sauce.