Calgary Stampede Ribs Recipe

Calgary Stampede Ribs RecipePhoto by: Taste of Home Calgary Stampede Ribs Recipe Rating 5

"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

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Calgary Stampede Ribs Recipe
  • Prep: 2-1/2 hours + marinating Grill: 15 min.
  • Yield: 4 Servings
150 15 165

Ingredients

  • 4 pounds pork baby 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

Directions

  • 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.

Nutritional Facts 1 serving 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.

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

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Reviews for Calgary Stampede Ribs (10)

Calgary Stampede Ribs Recipe

Calgary Stampede Ribs

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Reviewed on Sep. 16, 2011 by Lisa94

Wow!!! Absolutely delicious. I didn't think my regular rib recipe could be beat but it has!


Reviewed on Sep. 05, 2011 by Biffs

Tried this and it was mouth watering. Meat was tender and fell of the bones. Not even going to share these with anyone this time. Have enough for our dinner tomorrow.


Reviewed on Jul. 26, 2011 by mrsjj2ca

i would use the stated seasonings listed and I will definatly be making this


Reviewed on Jul. 06, 2011 by betsymcg

Our son made them for July 4th...he cut them individually..great idea. he also used the jar of minced garlic, so easy. he drained the baked ribs and put them in the fridge awhile before doing the rub. It worked. The guests "stampeded" back for more! Bravo bravo to a fabulous dining experience!


Reviewed on Jun. 27, 2011 by krazykrisy

I tried this recipe out when visiting my mom and she insisted that I leave her the recipe for the bbq sauce. I did add a 1/4 cup of honey to the sauce also.


Reviewed on Jun. 13, 2011 by MelissaV81

These ribs never fail. If I'm running low on time I skip the sauce and use store bought. Always a hit, moist and delicious!


Reviewed on Jun. 09, 2011 by toothfairylin

Unless I am missing something here, two out of the three reviews said they didn't know what to use for the rub? If you go back and read the recipe, the "ingredients" are the seasonings you use. :)


Reviewed on Jun. 04, 2011 by dollargirl

I always return to this recipe when I want something delicious to please a crowd.


Reviewed on Jun. 01, 2011 by ssculver

No ingredients for rub listed, so can't make the first time. Would love to try them.


Reviewed on Jun. 01, 2011 by willadeanluther

I will make it the first time if i could find what seasonings to be used. Help

 
 
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