Carne de Porco con Vinha D’Alhos

• 1 cup cider vinegar
• 1 cup water
• ½ cup dry white wine
• 2 tsp. coriander
• 2 tsp. cumin
• 5 cloves garlic, crushed
• ¼ tsp. cayenne
• 2 tsp. salt
• 4 lbs. barbecue spareribs
• ½ cup water

In a deep glass or ceramic bowl, mix together the vinegar, water, wine, coriander, cumin, garlic, cayenne, and salt. Cut the spareribs into serving pieces and add to marinade. Cover and refrigerate overnight, turning frequently. Remove meat from marinade and drain. Arrange meat in a single layer in a roasting pan. Add water. Bake uncovered in electric oven at 325 degrees F. for 2 hours. Makes 6 servings.