Cut ribs into serving portions of 2 to 3 ribs each. Put ribs in a large stockpot or Dutch oven; add water to cover ribs. Season with salt, if desired. Simmer, covered, for 45 to 50 minutes or until tender. Drain; set aside.
Meanwhile, puree cherry pie filling in an electric blender or food processor. Set aside.
Heat olive oil in a large skillet. Add onion; cook, stirring, until onion is tender. Add pie filling, soy sauce, mustard, ginger and Worcestershire sauce; mix well. Simmer, uncovered, 10 to 15 minutes, stirring occasionally. Reserve some sauce to serve with ribs.
Place ribs on gas grill over low heat or on charcoal grill 4 to 6 inches from slow coals. Turn ribs 3 to 4 times and brush frequently with cherry sauce. Cook 20 to 25 minutes, or until thoroughly coated with cherry sauce. Discard any sauce used to barbecue the meat. Serve ribs with the reserved cherry sauce.