3 1/2-4 lb. pork spareribs, cut into serving pieces
Water
1 onion
1/4 c. cider vinegar
1/4 c. brown sugar
1 tsp. rosemary
1 tsp. oregano
1/2 tsp. thyme
1/2 tsp. salt

1 1/3 c. red wine vinegar
2/3 c. ketchup
1/4 c. honey
2 tbsp. soy sauce
1/4 tsp. ground ginger
4 garlic cloves, crushed

In large non-aluminum saucepan combine spareribs, water to cover, onion, vinegar, herbs and salt. Bring to boil, reduce heat and simmer uncovered 50 minutes or until tender.

In the meantime make marinade. Drain cooked ribs and add to marinade. Cover and refrigerate up to 24 hours.

Preheat oven to 325 degrees. Place marinated ribs in 12 x 9 inch baking dish. Bake 25 minutes. Baste 2-3 times.