Paprika-Glazed Baby Back Ribs: Gourmet | January 1996 I've been making this recipe for years, in ever-increasing quantities, since there is never a crumb left at the Bridge Deck Holiday Party. I pretty much stick to the recipe, except that I marinate them a bit longer -- at least 24 hours. I cook them 50 to 60 minutes. I think that would depend on the size of the ribs -- the ones I get at Costco are pretty big. Then, when they're cool enough to handle, I kind of smear them in the sauce left over in the bottom of the pan and transfer them to another dish before refrigerating and reheating them a couple of days later. Yield: Makes 8 to 10 servings as part of a tapas buffet Ingredients 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 375°F. Transfer ribs and marinade to a (foil-lined -- or you'll have a mess to clean) roasting pan large enough to hold ribs in one layer and roast ribs, turning occasionally, 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 375°F. oven until hot, about 12 minutes.