Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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

Preparation:

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 375øF. 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 375øF. oven until hot, about 12 minutes.

Nutritional Information:

46 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 830mg Sodium