Judy's Ribs

• 3 12-4 lbs pork spareribs
• water
• 1 onion, studded with 6 cloves
• 14 cup cider vinegar
• 14 cup firmly packed brown sugar
• 1 teaspoon rosemary
• 1 teaspoon oregano
• 1 teaspoon marjoram
• 12 teaspoon thyme
• 12 teaspoon salt
• 1 13 cups dry red wine
• 23 cup ketchup
• 14 cup honey
• 2 tablespoons soy sauce
• 12 teaspoon ground ginger or 12 teaspoon use fresh ginger
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 1 tablespoon hot sauce

1. In a large non-aluminum pot, combine spareribs (I usually cut them into 2-3 rib sections), water to cover, onion, vinegar, brown sugar, herbs and salt.
2. Bring to a boil; reduce heat and simmer uncovered for about 45 minutes.
3. Combine marinade ingredients.
4. Drain ribs, arrange in a 13 x 9 inch baking dish, pour marinade over hot ribs.
5. Cover and refrigerate up to 24 hours.
6. Preheat oven to 425 for 5 minutes.
7. Uncover ribs, turn to coat well with sauce, bake 25 minutes and baste before serving.

pork spareribs, water, onion, cider vinegar, brown sugar, rosemary, oregano, marjoram, thyme, salt, red wine, ketchup, honey, soy sauce, ground ginger, garlic, onion, hot sauce

Taken from www.food.com/recipe/judys-ribs-55035 (may not work)