Put spareribs in a deep non-metal bowl.
Blend together vinegar, 3 cups water, wine, coriander, cumin, garlic cloves (slightly broken), cayenne, and salt.
Pour liquid over pork.
Cover and refrigerate for 4 days; turn meat in marinade several times during this period.
On the fourth' day, remove meat from marinade and let drain for about 30 minutes.
Discard all liquid.
Arrange meat in a single layer in a roasting pan and add 1/2 cup water.
Bake uncovered in a 350° oven for 2 hours.
Remove to a serving platter.
Skim as much fat as possible from drippings, then add 4 to 6 tablespoons water to pan and bring to a boil, scraping free all the browned particles.