Ribs: Calgary Stampede Ribs
Source of Recipe
www.bigoven.com
List of Ingredients
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
For the Barbecue Sauce:
1 small onion, finely chopped
2 tablespoons butter or margarine
1 cup ketchup
1/4 cup packed brown sugar
3 tablespoons lemon juice
3 tablespoons Worcestershire sauce
2 tablespoons vinegar
1 1/2 teaspoons ground mustard
1 teaspoon celery seed
1/8 teaspoon cayenne pepperRecipe
Rub ribs with garlic; place in a shallow roasting pan.
Cover and bake at 300 degrees F 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.
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.
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