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!