Judy's Ribs

Name: Judy's Ribs
Ingredients: 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

18 ingredients

7 steps

Ingredients

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

Directions

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.