This recipe is super easy and full of flavor. I love to use this same marinade on pork loin or chicken. I also like to double the recipe for the sauce. I reduce all of the leftover sauce down in a small pot on the stove for 45 minutes until it has a thick consistency and use it for dipping!
Read more about the history of tapas HERE.
1 sheet of baby back ribs (approximately 1.5 pounds)
1/3 cup Marsala wine
1 tablespoon tomato paste
1 teaspoon soy sauce
1/2 teaspoon Tabasco Sauce
1 tablespoon brown sugar
3 tablespoons all-purpose flour
Preheat the oven to 300 degrees Fahrenheit. Grease a large cooking sheet or line with parchment paper.
If not already cut apart, separate all of the ribs.
In a medium bowl, whisk the Marsala, tomato paste, soy sauce, Tabasco, sugar, and 1/2 teaspoon of salt together in a bowl.
Put the flour in a large zip lock plastic bag. Add the ribs to the bag then toss to coat.
Drip each rib into the sauce.
Place the ribs on the lined or greased cooking sheet and cook in the oven, covered, for 1.5 – 2 hours. In the last 20 minutes, turn the broiler on high and broil the ribs for 10 minutes per side.
*Feature photo courtesy of http://www.seriouseats.com