Paprika Glazed Baby Back Ribs


  • 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


  • 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.


  • SERVINGS: 16
  • SOURCE: Gourmet, January 96