Paprika-Glazed Baby Back Ribs

Total Time:
4 hr 27 min
Prep:
10 min
Inactive:
12 min
Cook:
4 hr 5 min

Yield:
8 to 10 servings
Level:
Easy

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.

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


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