Calgary Stampede Ribs
|Pork back ribs||4 Pound, cut into serving size pieces|
|Garlic||3 Clove (15 gm), minced|
|Chili powder||2 Teaspoon|
|Ground cumin||2 Teaspoon|
|For barbeque sauce|
|Onion||1 Small, chopped fine|
|Ketchup||1 Cup (16 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Lemon juice||3 Teaspoon|
|Worcestershire sauce||3 Teaspoon|
|Ground mustard||1 1⁄2 Teaspoon|
|Celery seed||1 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
Rub ribs with garlic and place in a shallow roasting pan.
Cover and bake at 300 degrees for 2 hours.
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.
Calories 1040 Calories from Fat 513
% Daily Value*
Total Fat 57 g87.6%
Saturated Fat 20.4 g102.1%
Trans Fat 0.5 g
Cholesterol 341 mg113.7%
Sodium 2084.5 mg86.9%
Total Carbohydrates 39 g13%
Dietary Fiber 2.2 g8.8%
Sugars 32.1 g
Protein 89 g178.3%
Vitamin A 31.4% Vitamin C 14.1%
Calcium 17.5% Iron 34.2%
*Based on a 2000 Calorie diet