Paprika Glazed Baby Back Ribs

Submitted by CountryLady

"This was posted in response to a request - from Gourmet magazine January 1996! Time doesn't include overnight marinating."

 

• Ready In: 1hr 5mins
• Ingredients: 8
• Serves: 6

ingredients

• 4 lbs pork 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 wine vinegar
• 1 1⁄2 tablespoons firmly packed brown sugar
• 1 tablespoon salt

directions

1. Divide ribs between two large heavy sealable plastic bags.
2. In a bowl stir together remaining ingredients and pepper to taste and pour over ribs.
3. Seal bags, pressing out excess air.
4. Marinate ribs in the refrigerator, turning bags occasionally, overnight.
5. Preheat oven to 375°F.
6. Transfer ribs and marinade to a roasting pan large enough to hold ribs in one layer and roast ribs, turning occasionally, until marinade is reduced to about 1 cup, about 45- 60 minutes.
7. Use marinade for dipping.
8. Ribs may be made 2 days ahead, cooled, covered with plastic wrap & refrigerated. Then allow ribs to return to room temperature and reheat in a preheated 375F oven until hot - about 12 minutes.

Reviews

[woodland hues]

Rated 5 stars for ease of preparation and great taste! We pretty much inhaled these ribs. They were fall off the bone tender. I prepared 2 lbs of ribs so halved everything -except the garlic!- marinaded in a plastic bag overnight. I substituted Scotch for the sherry wine vinegar. I baked the ribs in a roasting pan at 250F for 2 1/2 hrs. OOOhh lala! I didn't find the leftover marinade appealing for dipping and discarded it. The combination of paprika, red wine and garlic in this recipe is wonderful. Thank you!