4 lbs. ribs
Water
1 onion studded with 6 cloves
1/4 c. cider vinegar
1/4 c. packed brown sugar
1/2 tsp. salt
1 tsp. rosemary
1 tsp. oregano
1 tsp. marjoram
1/2 tsp. thyme

MARINADE:

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

In large saucepan combine ribs, water to cover, onion, vinegar, brown sugar, herbs and salt. Bring to a boil; simmer 50 minutes, covered.

Combine marinade ingredients. Arrange in 13x9 dish. Pour marinade over hot ribs. Refrigerate 24 hours. Preheat oven to 425 degrees F. for 5 minutes Uncover pan, turn ribs in marinade to coat. Bake for about 20-25 minutes.