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.