Calgary Stampede Ribs

By 1For_Him

Ingredients

• BARBECUE SAUCE:
• 4 * 4 pounds pork back ribs, cut into serving-size pieces
• 3 * 3 garlic cloves, minced
• 1 * 1 tablespoon sugar
• 1 * 1 tablespoon paprika
• 2 * 2 teaspoons each salt, pepper, chili powder and ground cumin
• *
• 1 * 1 small onion, finely chopped
• 2 * 2 tablespoons butter
• 1 * 1 cup ketchup
• 1/4 * 1/4 cup packed brown sugar
• 3 * 3 tablespoons lemon juice
• 3 * 3 tablespoons Worcestershire sauce
• 2 * 2 tablespoons cider vinegar
• 1-1/2 * 1-1/2 teaspoons ground mustard
• 1 * 1 teaspoon celery seed
• 1/8 * 1/8 teaspoon cayenne pepper

Details

Servings 4

Preparation

Step 1

Prep: 2-1/2 hours + marinating Grill: 15 min.

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. Yield: 4 servings.


Nutrition Facts: 1 serving (1 pound) equals 990 calories, 68 g fat (26 g saturated fat), 260 mg cholesterol, 2,307 mg sodium, 42 g carbohydrate, 3 g fiber, 53 g protein.

Calgary Stampede Ribs published in Taste of Home June/July 2000, p25