Food Network: Paprika-Glazed Baby Back Ribs

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Paprika-Glazed Baby Back Ribs
Recipe courtesy Gourmet Magazine

Ingredients
4 pounds baby back pork ribs, cut into individual
ribs
6 garlic cloves, finely chopped
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
Freshly ground black pepper

Directions
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 degrees 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 degrees F oven until hot, about 12 minutes.

Directions
Wine Suggestions: Dry Manzanilla; Jerez Region Spanish
Cava (Sparkling Wine) Montecillo Winery Rioja