Paprika Glazed Baby Back Ribs

Ingredients

• 6 lbs. baby back ribs, cut into small pieces
• 9 cloves garlic, minced
• 2 cups dry red wine
• 3/4 cup water
• 3 tablespoons sweet paprika
• 5 tablespoons sherry vinegar
• 1 1/2 tablespoons firmly packed brown sugar
• 1 1/2 tablespoons salt

Method

• 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. Chill, turning bags occasionally, a few hours.
• Preheat oven to 375F
• Transfer ribs and marinade to a roasting pan large enough to hold ribs in one layer and roast turning occasionally, 1 hour. May be made up to two days ahead, cooled and chilled. Reheat ribs at 375F for about 12 minutes.

Notes

• SERVINGS: 16
• SOURCE: Gourmet, January 96