Calgary Stampede Ribs Recipe
Ingredients
| 4 lb. pork back ribs, cut into serving size pieces | ||
| Garlic | 3 Clove (5gm), minced | |
| Sugar | 1 Teaspoon | |
| Paprika | 1 Teaspoon | |
| Salt | 2 Teaspoon | |
| Pepper | 2 Teaspoon | |
| Chili powder | 2 Teaspoon | |
| Ground cumin | 2 Teaspoon | |
| Barbeque Sauce | ||
| 1 small onion, chopped fine | ||
| Butter/Margarine | 2 Teaspoon | |
| Ketchup | 1 Cup (16 tbs) | |
| Packed brown sugar | 1/4 Cup (16 tbs) | |
| Lemon juice | 3 Teaspoon | |
| Worcestershire sauce | 3 Teaspoon | |
| Vinegar | 2 Teaspoon | |
| Ground mustard | 1 1/2 Teaspoon | |
| Celery seed | 1 Teaspoon | |
| Cayenne pepper | 1/8 Teaspoon | |
Directions
Rub ribs with garlic and place in a shallow roasting pan.
Cover and bake at 300 degrees for 2 hours.
Cool slightly.
Combine the seasonings and rub over ribs.
Cover and refrigerate for 8 hours or overnight.
In a saucepan, saute onion in butter until tender.
Stir in the remaining sauce ingredients and bring to a boil.
Reduce heat and cook and stir until thickened, about 10 minutes.
Remove from heat and set aside 3/4 cup.
Brush ribs with some of the remaining sauce.
Grill, covered, over medium heat for 12 minutes, turning and basting with the sauce.
Serve with reserved sauce.
Cover and bake at 300 degrees for 2 hours.
Cool slightly.
Combine the seasonings and rub over ribs.
Cover and refrigerate for 8 hours or overnight.
In a saucepan, saute onion in butter until tender.
Stir in the remaining sauce ingredients and bring to a boil.
Reduce heat and cook and stir until thickened, about 10 minutes.
Remove from heat and set aside 3/4 cup.
Brush ribs with some of the remaining sauce.
Grill, covered, over medium heat for 12 minutes, turning and basting with the sauce.
Serve with reserved sauce.
Chef
