Barbecued Spareribs with Plum Sauce

the great barbecue tradition continues to evolve in the South, and one fairly recent innovation is the popular use of relatively thick, sometimes syrupy basting sauces flavored with any number of fresh fruits and berries. Mangoes, oranges, guavas, apricots, plums, blackberries, raspberries—all can transform an ordinary barbecue sauce into a whole new, often exotic complement to pork, chicken, game, and even fish. I like to serve these particular ribs with smoky baked beans, a red cabbage co