Balsamic Glazed Ribs

4 lbs baby back pork ribs, cut into individual ribs
6 garlic cloves, finely chopped
1½ cups dry red Spanish wine
½ cup water
3 Tbsp smoked paprika
3 Tbsp Sherry vinegar
½ cup firmly packed brown sugar
1 Tbsp salt
Freshly ground black pepper
Balsamic reduction, see recipe
3 Tbsp fresh chopped parsley

Divide ribs between two large, heavy, sealable plastic bags. In a bowl, stir together remaining ingredients, add pepper to taste, and pour over ribs. Seal bags, pressing out excess air. Marinate ribs overnight in the refrigerator, turning bags occasionally. Preheat oven to 275°F. Transfer ribs and marinade to a roasting pan large enough to hold ribs in layers, and roast covered, turning occasionally, for 4 hours. Remove from liquid, drizzle balsamic reduction on top, and reheat. Garnish with chopped parsley.

Makes 8 servings

Per serving: 812 calories; 54g total fat; 20g saturated fat; 184mg cholesterol; 1074mg sodium; 35g total carbohydrates; 37g protein;