4 pounds baby back pork ribs
6 garlic cloves
1 1/2 cups dry red wine
1/2 cup water
2 tablespoons sweet paprika
3 tablespoons Sherry vinegar
1 1/2 tablespoons brown sugar - (firmly packed)
1 tablespoon salt
Freshly-ground black pepper
Directions: one line for each direction. When saved the lines will be numbered.
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.
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 degree oven until hot, about 12 minutes.
This recipe yields 8 to 10 servings.
Nutrition Facts not Available
Rating: ()
Added On: May 7, 2008
* SARA'S SECRETS with Sara Moulton - (Show # SS-1A20) - from the TV FOOD NETWORK
