Combine salt, ginger, coriander, paprika, and pepper; rub onto meaty side of ribs.
Cover and refrigerate for 2 hours.
About an hour before cooking time, soak hickory chips in enough water to cover.
Lace ribs accordion-style on spit rod.
Secure the ribs with holding fork.
Arrange hot coals on both sides of a shallow foil drip pan.
Drain hickory chips; sprinkle some over coals.
Attach spit according to manufacturer's directions; position the foil drip pan under meat.
Turn on motor; lower the grill hood or cover grill with foil tent.
Grill ribs over hot coals till done, about 1 hour.
Sprinkle the coals with dampened hickory chips every 20 minutes.
Combine apricot preserves, orange juice, soy sauce, and lemon juice.
Brush ribs frequently with orange juice mixture during the last 15 minutes of cooking.
Heat and pass the remaining orange juice mixture.
Garnish ribs with orange slices, if desired.