Whisk together 3/4 cups vinegar and olive oil; brush over all sides of ribs and season with salt. Add garlic and rosemary to vinegar and oil. Place ribs in recloseable plastic bag and pour vinegar and oil mixture over, seal bag and massage marinade into meat.
Refrigerate for at least 6 hours or overnight.
Thouroughly mix remaining 1/2 cup vinegar with honey and set aside.
Arrange ribs on a rack in a shallow roasting pan and cook in a 325f degree oven for 1 1/2 hours turning once.
During the last half hour baste frequently with reserved honey mixture.