Recipe By: Sara Moulton (Food TV 3/24/02)
4 pounds baby back pork ribs (1 rack)
6 cloves garlic -- chopped
1 1/2 cups dry red wine
1/2 cup water
2 tablespoons Hungarian paprika (hot or sweet)
3 tablespoons sherry vinegar
1 1/2 tablespoons firmly packed brown sugar
1 tablespoon kosher salt
1/2 tablespoon cracked black pepper
Using a sharp paring knife and your hands, tear off the thin membrane from the bony side of the ribs; cut ribs into individual pieces. Place ribs into 1-2 large heavy sealable plastic bags. In a bowl, stir together remaining ingredients; pour over the ribs. Seal bags, pressing out excess air; marinate in the refrigerator 8-10 hours or overnight, turning occasionally.
Preheat oven to 275 degrees F. (yes, that's right!). Transfer ribs and marinade to a large roasting pan in a single layer. Cover pan tightly with foil and roast, covered about 4 hours, turning occasionally.
Ribs may be made 2 days ahead, cooled uncovered, then covered and chilled. Reheat ribs in a preheated 375-degree F. oven about 12 minutes or until hot.
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