Saturday, June 12, 2010

Calgary Stampede Ribs

I've made this ribs recipe multiple times and keep coming back to it.  It's got a homemade dry rub and BBQ sauce.  These are bound to be very popular, so I recommend making a double or triple batch.  The really nice thing is that you can bake them in advance (even the day before) so that when you get to grilling, it's only a couple minutes to tasty ribs!


  • Ribs
    • 4 pounds pork 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
  • BBQ 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


  1. Rubs ribs with garlic.  Place in roasting pan.  Bake at 325ºF for 1:45 - 2:00 hours.  Cool slightly.
  2. Combine the seasonings and rub over ribs.  Refrigerate 8 hours or overnight.
  3. In small saucepan, saute onion in butter until tender.
  4. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cook and stir until thickened, about 10 minutes.
  5. Remove from the heat; set aside 3/4 cup. Brush ribs with some of the remaining sauce.
  6. Grill, covered, over medium heat for 12 minutes, turning and basting with sauce.
  7. Serve with reserved sauce.

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