CALGARY STAMPEDE RIBS

Calgary Stampede Ribs image

"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

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Ingredients

4 pounds pork baby back ribs, cut into serving-size pieces
3 garlic cloves, minced
1 tablespoon sugar
2 teaspoons salt
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons pepper
BARBECUE SAUCE:
2 tablespoons butter
1 small onion, finely chopped
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

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.