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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 culture festival and exhibition in our province. —Marian Misik, Sherwood Park, Alberta
  • Total Time
    Prep: 2-1/4 hours + marinating Grill: 15 min.
  • Makes
    8 servings

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

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