• Ingredients: 26
  • Serves: 8

Paprika-glazed baby back ribs with baby back pork ribs, cut into individual ribs, garlic cloves, chopped fine, dry red wine, water, sweet paprika, sherry vinegar, firmly packed brown sugar, salt.

Ingredients

  • 4 lb. 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 tbsps. sweet paprika
  • 3 tbsps. Sherry vinegar
  • 1 1/2 tbsps. firmly packed brown sugar
  • 1 tbsp. salt

For sauce

  • *available at Hispanic markets and some specialty foods shops

For gnocchi

  • a 10-ounce package frozen chopped spinach
  • 1 cup whole milk
  • 2/3 cup freshly grated Parmesan
  • 1 large egg yolk
  • 2 tbsps. all-purpose flour plus additional for forming gnocchi
  • freshly grated nutmeg to taste

Accompaniment:

For topping

  • Special equipment: a mandoline or similar manual slicer such as a Japanese ; a deep-fat thermometer

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid

Dippers

Directions

  1. Step 1 Divide ribs between two large heavy sealable plastic bags. In a bowl stir together remaining ingredients and pepper to taste and pour over ribs.
  2. Step 2 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.
  3. Step 3 Ribs may be made 2 days ahead, cooled, uncovered, and chilled, covered. Reheat ribs in a preheated 375°F.

Nutrition information

Calories 550 Carbohydrates 5 g (2%)
Fat 37 g (57%) Protein 44 g (87%)
Saturated Fat 13 g (66%) Sodium 1,073 mg (45%)
Polyunsaturated Fat 6 g Fiber 1 g (3%)
Monounsaturated Fat 16 g Cholesterol 156 mg (52%)