3 1/2-4 lb. pork spareribs, cut into serving pieces
Water
1 onion, studded with 6 cloves
1/4 c. cider vinegar
1/4 c. firmly packed brown sugar
1 tsp. rosemary
1 tsp. oregano
1 tsp. marjoram
1/2 tsp. thyme
1/2 tsp. salt

MARINADE:

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

In large non-aluminum saucepot, combine spareribs, water to cover, onion, vinegar, brown sugar, herbs and salt. Bring to boil; reduce heat and simmer uncovered 50 minutes.

Meanwhile, combine marinade ingredients. Drain ribs, arrange in 9 x 13 inch baking dish. Pour marinade over hot ribs. Cover and refrigerate up to 24 hours. Preheat oven to 425 degrees for only 5 minutes. Uncover ribs; turn to coat with sauce. Bake 25 minutes. Baste before serving. 4 servings at 620 calories per serving.