Remove ribs from packaging, rinse and pat dry. Remove membrane from backside of ribs. Place in shallow pan, sprinkle salt and pepper evenly and set aside.
In a small sauce pan, add chipotle, mango and BeeMaid Amber Honey. Cook over medium heat, stirring constantly until cooked down and thick enough to coat the back of a spoon.
Using the slow and low method of BBQ'ing, set temperature to 225-240°F. If using coals, let them burn off and move over to one side of the grill.
Wrap the ribs and 2/3 of the sauce mixture in aluminum foil tightly and place on grill. Close lid. After 2 hours, flip the ribs and let cook for another 2 hours. Open the aluminum and remove ribs, place them on grill and brush on remaining sauce and let cook another 30 minutes.
Remove and serve hot.