Frank's Recipes! Paprika Glazed Baby Back Ribs

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Paprika Glazed Baby Back Ribs

4 pounds baby back pork ribs, cut into individual ribs
6 garlic cloves, chopped fine
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

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 375°F.

Transfer ribs and marinade to a roasting pan large enough to hold ribs in one layer and roast ribs, turning occasionally, 2 hours, or until marinade is reduced to about 1 cup, about 50 minutes. Ribs may be made 2 days ahead, cooled, uncovered, and chilled, covered.

Reheat ribs in a preheated 375°F. oven until hot, about 12 minutes.

Serves 8 to 10 as part of a tapas buffet