In a medium bowl mix the brown sugar, chili powder, paprika, black pepper, 2 tablespoons garlic powder, 2 teaspoons onion powder, sea salt and cumin. Rub all over the ribs. Cover and refrigerate overnight or for a minimum of 4 hours.
Heat your barbeque coals to 110 degrees C.
In a medium bowl combine the apple cider, apple cider vinegar, 1 tablespoon onion powder, 1 tablespoon garlic powder, lemon juice, Tabasco sauce, salt and pepper.
When the coals are gray and ashed over add a handful of soaked woodchips directly onto the coals. Place the ribs on the barbeque with the bone side facing down. Cover and cook for approximately 4 hours. You will need to add more coals to keep the heat up. Add more soaked woodchips every hour (about a handful) and regularly (about every half hour) slop on some sauce.
The ribs are cooked when the outside - the bark - has formed (a crispy tarred coating) and when the flesh starts to easily pull away from the bone. To serve, cut up the ribs and then arrange mango chunks around them on the plate.