Ingredients

4 pounds baby back pork ribs

6 garlic cloves chopped

1 1/2 cups dry red wine

1/2 cup water

2 tablespoons sweet paprika

3 tablespoons sherry vinegar

2 tablespoons brown sugar

1 tablespoon kosher salt

Preparation

  1. Divide the ribs between two large Ziploc bags.
  2. In a bowl, stir together the remaining ingredients and pepper to taste, pour over the ribs.
  3. Seal bags, press out excess air and marinate overnight in fridge. Turn occasionally,
  4. Prepared grill to medium heat,
  5. Place ribs on grill and cook turning occasionally for one hour. Ribs can be made two days ahead, cooled uncovered and chilled,