Calgary Stampede Ribs Recipe
Calgary Stampede Ribs Recipe photo by Taste of Home

Calgary Stampede Ribs Recipe

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
TOTAL TIME: Prep: 2-1/2 hours + marinating Grill: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 2-1/2 hours + marinating Grill: 15 min.
MAKES: 4 servings


  • 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
  • 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

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.


  1. 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.
  2. 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.
  3. Grill, covered, over medium heat for 12 minutes, turning and basting with sauce. Serve with reserved sauce. Yield: 4 servings.
Originally published as Calgary Stampede Ribs in Taste of Home June/July 2000, p25

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.

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Reviewed Aug. 31, 2014


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!!"

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."

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."

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"

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