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Ingredientes
- 4 lb baby back pork ribs cut individual ribs
- 6 x garlic cloves finely minced
- 1Â 1/2 c. dry red wine
- 1/2 c. water
- 2 Tbsp. sweet paprika
- 3 Tbsp. Sherry vinegar
- 1Â 1/2 Tbsp. brown sugar - (firmly packed)
- 1 Tbsp. salt
- Â Â Freshly-grnd black pepper to taste
Direcciones
- 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 sufficient to hold ribs in layer and roast ribs, covered, turning occasionally, for 4 hrs.
- Ribs may be made 2 days ahead, cooled, uncovered, and chilled, covered. Reheat ribs in a preheated 375 degree oven till warm, about 12 min.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 8 servings | |
| Calories 496 | |
| Calories from Fat 337 | 68% |
| Total Fat 37.38g | 47% |
| Saturated Fat 11.99g | 48% |
| Trans Fat 0.35g | |
| Cholesterol 127mg | 42% |
| Sodium 1005mg | 42% |
| Potassium 494mg | 14% |
| Total Carbs 5.3g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.97g | 2% |
| Protein 24.97g | 40% |
