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Baby Back Ribs with Sherry Vinegar and Honey



  • 4 rack baby back pork ribs (5-6 lb total weight), cut into individual ribs
  • 1 cup spanish sherry vinegar
  • 1 cup honey
  • 1/4 cup soy sauce
  • 1 tablespoon smoked paprika
  • 1 tablespoon chipotle chilies in adobo sauce, chopped
  • 3 clove garlic, finely chopped
  • Preparation

    Baking Directions:


    Put rib racks in a large  flat dish2. Stir together vinegar, honey, soy sauce, paprika, chili and garlic in a bowl.

    3. Pour marinade over ribs and allow to marinate ribs, refrigerated, for 2-3 hours or overnight.

    Preheat oven to 400°F.


    Place the ribs and the marinade in one layer in one or two suitable-sized baking dishes, season with salt and pepper.

    Roast ribs 30 minutes at high heat, then turn oven down to 325°F, and continue to roast for an additional 45 minutes, turning ribs over using tongs to brown other side.

    5. Cook until browned and serve with a drizzle of the reduced marinade.

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