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Calgary Stampede Ribs

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

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

2 of 2

Calgary Stampede Ribs (continued)

Directions (continued)

  • 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.