Calgary Stampede Ribs Recipe

5 44 50
Calgary Stampede Ribs Recipe
Calgary Stampede Ribs Recipe photo by Taste of Home
Publisher Photo

Calgary Stampede Ribs Recipe

Read Reviews
5 44 50
Publisher Photo
"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
MAKES:
8 servings
TOTAL TIME:
Prep: 2-1/4 hours + marinating Grill: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 2-1/4 hours + marinating Grill: 15 min.

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

Directions

Preheat oven to 325°. Rub ribs with garlic; place in a roasting pan. Bake, covered, until tender, about 2 hours.
Mix sugar, salt and spices; 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. Yield: 8 servings.
Originally published as Calgary Stampede Ribs in Taste of Home June/July 2000, p25

Nutritional Facts

1 serving: 394 calories, 24g fat (9g saturated fat), 89mg cholesterol, 1170mg sodium, 21g carbohydrate (18g sugars, 1g fiber), 23g protein.

  • 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
  1. Preheat oven to 325°. Rub ribs with garlic; place in a roasting pan. Bake, covered, until tender, about 2 hours.
  2. Mix sugar, salt and spices; sprinkle over ribs. Remove from pan; cool slightly. Refrigerate, covered, 8 hours or overnight.
  3. 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.
  4. 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. Yield: 8 servings.
Originally published as Calgary Stampede Ribs in Taste of Home June/July 2000, p25

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCalgary Stampede Ribs

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Terry User ID: 9210028 268784
Reviewed Jul. 1, 2017

"Absolutely the best rib recipe ever that ALWAYS turns out! A bit of work <starting the day before> but well worth it! Personally use minced garlic from the jar which is much easier to rub on for the initial bake. Caution with the cayenne pepper also - stick to the suggested amount! Have also tried side ribs which were equally enjoyable! As with back ribs stripping the back membrane off the bone side helps immeasurably with the final product!"

MY REVIEW
pinush User ID: 6436681 236092
Reviewed Nov. 1, 2015

"Baked in slow cooker on low for 7 hrs. Used baby back ribs. Cooled and applied the rub and placed it n the fridge overnight. Basted with BBQ sauce which was fantastic, and baked for 30 minutes turning and basting ribs with more BBQ ever 10 min or so"

MY REVIEW
Juliad0514 User ID: 6926260 228901
Reviewed Jul. 3, 2015

"My family says these are the best ribs they've ever had. The sauce is amazing! They've asked for this to become our regular rib recipe."

MY REVIEW
mkaskela User ID: 6061564 215101
Reviewed Dec. 16, 2014

"Used this recipe on venison ribs and it turned out great!"

MY REVIEW
hamhock32 User ID: 7001222 203622
Reviewed Nov. 14, 2014

"Delicious!"

MY REVIEW
lisa7216 User ID: 7419498 76915
Reviewed Aug. 31, 2014

"TOTALLY AWESOME!!! CAN'T GO WRONG WITH THIS RECIPE!!"

MY REVIEW
dvierzen User ID: 7402990 203621
Reviewed Aug. 12, 2014

"Amazing!!! Incredible!!! I impressed myself with these fantastic ribs. I made them exactly as the recipe stated. My husband loved these. I will definitely be making these again!!"

MY REVIEW
murrworm88 User ID: 1697209 79226
Reviewed Jul. 30, 2014

"I served these ribs twice in the past 3 weeks and got rave reviews both times! I love that you can cook them ahead and then let the rub to sit overnight. This makes the actual serving part very simple- just a few minutes on the grill. The recipe only calls for 1/8 tsp cayenne so we did not find it overpowering. The folks I served these too thought the sauce made the ribs. I was a fan myself and will definitely keep this as my go-to rib recipe."

MY REVIEW
kmpatch User ID: 149103 85670
Reviewed Jul. 4, 2014

"I thought the rub had too much cayenne in it, and I didn't even use the full amount. The sauce was OK by itself, but even that had cayenne in it, which added to the overkill. The cooking method was successful, yielding tender, juicy ribs. The two-step, overnight, method made it easy to enjoy ribs on a weeknight after work. I will cook my ribs this way again, but will use a different rub next time, and probably a different homemade sauce."

MY REVIEW
Morel Mustang User ID: 6827343 23266
Reviewed Sep. 12, 2013

"I use Chopped (jar) Garlic to rub them with. I keep excess Rib Rub in the freezer: to use on the next batch of C.S.R. A friend prefers much more Cayenne Pepper (uses 5 shakes): same friend uses a bag to apply Rib Rub (similarly to Shake-n-bake): I find that too spicy, so I stick to the recipe. Excellent Recipe"

Loading Image