6 lbs. spareribs
Boiling salted water
1 onion, studded with cloves
1 tsp. each rosemary, thyme, marjoram & oregano
1 c. dry red wine
1/3 c. chili sauce
1 tbsp. sauce
1/2 tsp. powdered ginger
2 tbsp. honey
1 tsp. minced garlic

Cut spareribs into generous serving pieces. Cover with boiling salted water and add onions and herbs (oregano, rosemary, thyme and oregano). Bring to a boil and simmer until just tender, about 50 minutes. Drain and place meat in shallow pan. Blend all remaining ingredients and pour over meat. Let stand in refrigerator until ready to barbecue.

Grill over hot charcoal or bake in 350 degree oven, basting frequently with the sauce until all ribs are browned and glazed one hour or less.