Monday, February 1, 2010

Calgary Stampede Ribs

Before you think I'm crazy sharing a recipe that you cook for 2 hours the night before and then finish up the next day, trust's worth it! We've tried a few rib recipes around here and this is our favorite. Although I will let you in on a little secret, if you want to just cut up some ribs and grill or crockpot them in a premade BBQ sauce, then use Sweet Baby Rays! It's the next best thing to two-day ribs. But be adventuresome...give the long version a try first.

Calgary Stampede Ribs


4 pounds pork back ribs, cut into serving-size pieces
3 garlic cloves, minced
1 tablespoon sugar
1 tablespoon paprika
2 teaspoons each salt, pepper, chili powder and ground cumin

Barbecue Sauce:

1 small onion, finely chopped
2 tablespoons butter
1 cup ketchup
1/4 cup packed brown sugar
3 tablespoons lemon juice
3 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
1-1/2 teaspoons ground mustard
1 teaspoon celery seed
1/8 teaspoon cayenne pepper

Rub ribs with garlic; place in a shallow roasting pan. Cover and bake at 325° for 2 hours. Cool slightly. Combine the seasonings and rub over ribs. Cover and refrigerate for 8 hours or overnight.

In a small saucepan, saute onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cook and stir until thickened, about 10 minutes. Remove from the heat; 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 sauce. Serve with reserved sauce.

Serving: 4 servings.
Recipe Given By: Taste of Home

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