8-10 beef spare ribs

1 tablespoon paprika

1 tablespoon garlic powder

1 tablespoon onion powder

2 teaspoons salt

1/4 teaspoon coarse black pepper

2 teaspoons celery seed

1 cup dry red wine (merlot or cabernet), such as Alfasi Cabernet Sauvignon

1 cup fig jam

3 tablespoons Gefen Honey

1/3 cup soy sauce (or coconut aminos)

2 tablespoons apple cider vinegar

3 rosemary sprigs