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    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 pepper

    Recipe



    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 275ºF. 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 375ºF oven until hot, about 12 minutes. Yield: 8 to 10 servings

 

 

 

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