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Calgary Stampede Ribs

21st.Century.Chef's picture
Ingredients
  Pork back ribs 4 Pound, cut into serving size pieces
  Garlic 3 Clove (15 gm), minced
  Sugar 1 Teaspoon
  Paprika 1 Teaspoon
  Salt 2 Teaspoon
  Pepper 2 Teaspoon
  Chili powder 2 Teaspoon
  Ground cumin 2 Teaspoon
For barbeque sauce
  Onion 1 Small, chopped fine
  Butter/Margarine 2 Teaspoon
  Ketchup 1 Cup (16 tbs)
  Packed brown sugar 1⁄4 Cup (4 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Pork
Interest: 
Gourmet, Healthy
Preparation Time: 
350 Minutes
Cook Time: 
25 Minutes
Ready In: 
375 Minutes
Servings: 
4

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