Paprika Glazed Baby Back Ribs
Source of Recipe
Gourmet Magazine
List of Ingredients
4 pounds baby back ribs, cut into individual ribs
6 cloves garlic, chopped fine
1 1/2 cups dry red wine
1/2 cup water
2 tablespoons sweet paprika
3 tablespoons sherry vinegar
1 1/2 tablespoons firmly packed brown sugar
1 tablespoon salt
fresh ground black pepperRecipe
Divide ribs between two large heavy sealable plastic bags. In a bowl, stir together remaining ingredients and pepper, to taste, and pour over ribs. Seal bags, pressing out excess air. Marinate ribs, chilled, turning bags occasionally, overnight. Preheat oven to 275�F. Transfer ribs and marinade to a roasting pan large enough to hold ribs in layer and roast ribs, covered, turning occasionally, for 4 hours. Ribs may be made 2 days ahead, cooled, uncovered, and chilled, covered. Reheat ribs in a preheated 375�F oven until hot, about 12 minutes. Yield: 8 to 10 servings
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