Best Calgary Stampede Ribs Recipes
CALGARY STAMPEDE RIBS
"More, please!" is what I hear when I serve these zippy, finger-licking ribs to family or guests. The first time my husband and I tried them, we pronounced them the best ever. The recipe has its roots in the Calgary Stampede, an annual Western culture festival and exhibition in our province. -Marian Misik, Sherwood Park, Alberta
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 325°. Rub ribs with garlic; place in a roasting pan. Bake, covered, until tender, about 2 hours., Mix sugar, salt and seasonings; sprinkle over ribs. Remove from pan; cool slightly. Refrigerate, covered, 8 hours or overnight., In a small saucepan, heat butter over medium heat; saute onion until tender. Stir in remaining ingredients; bring to a boil. Reduce heat; cook, uncovered, until thickened, about 10 minutes, stirring frequently., Brush ribs with some of the sauce. Grill, covered, over medium heat until heated through, 12-15 minutes, turning and brushing occasionally with additional sauce. Serve with remaining sauce.
Nutrition Facts : Calories 394 calories, Fat 24g fat (9g saturated fat), Cholesterol 89mg cholesterol, Sodium 1170mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 1g fiber), Protein 23g protein.
CALGARY STAMPEDE RIBS
Steps:
- 1. Pour enough water into shallow roasting pan to come inch (1.25 cm) up side. Cut ribs into 3- or 4-rib portions; rub all over with garlic. Place single layer of ribs, meaty side up, in water. Cover and steam-roast in 325°F (160°C) oven until meat is tender, 75 to 90 minutes. Transfer to large glass bowl or baking dish, discarding cooking liquid. Let ribs cool.
- 2. Combine sugar, paprika, chili powder, cumin, salt and pepper; rub all over ribs. Cover and refrigerate for 8 hours or overnight.
- 3. To make barbecue sauce: In small saucepan, melt butter over medium heat; fry onion, stirring often, until tender, about 5 minutes. Stir in ketchup, sugar, Worcestershire sauce, vinegar, mustard, celery seed and cayenne pepper; bring to a boil. Reduce heat, cover and simmer, stirring occasionally for 15 minutes (mixture should be fairly thick). Remove from heat; brush ribs with half of the sauce.
- 4. Place ribs on greased grill over medium-high heat; close lid and grill, turning at least once and brushing with remaining sauce, until browned and glossy, 10 to 15 minutes.
CALGARY STAMPEDE RIBS RECIPE
Provided by HeatherS
Number Of Ingredients 16
Steps:
- Rub ribs with garlic; place in a shallow roasting pan. Cover and bake at 300° for 2 hours. Cool slightly. Combine seasonings and rub over ribs. Cover and refrigerate for 8 hours or overnight. In a saucepan, saute onion in butter until tender. Stir in remaining sauce ingredients. Bring to a boil. Reduce heat; cook and stir until thickened, about 10 minutes. Remove from heat; set aside 3/4 cup. Brush ribs with some of remaining sauce. Grill, covered, over medium heat for 12 minutes, turning and basting with sauce. Serve with reserved sauce. Yield: 4 servings.
CALGARY STAMPEDE RIBS
"More, please!" is what I hear when I serve these zippy, finger-licking ribs to family or guests. The first time my husband and I tried them, we pronounced them "the best ever." The recipe has its roots in the Calgary Stampede, an annual western and agricultural fair and exhibition in our province. -Marian Misik, Sherwood Park, Alberta
Provided by @MakeItYours
Number Of Ingredients 19
Steps:
- Preheat oven to 325°. Rub ribs with garlic; place in a roasting pan. Bake, covered, until tender, about 2 hours., Mix sugar, salt and seasonings; sprinkle over ribs. Remove from pan; cool slightly. Refrigerate, covered, 8 hours or overnight., In a small saucepan, heat butter over medium heat; saute onion until tender. Stir in remaining ingredients; bring to a boil. Reduce heat; cook, uncovered, until thickened, about 10 minutes, stirring frequently., Brush ribs with some of the sauce. Grill, covered, over medium heat until heated through, 12-15 minutes, turning and brushing occasionally with additional sauce. Serve with remaining sauce.
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