Calgary Stampede Ribs
Number of servings : 6 Prep time: 1h45 Cooking time: 75 to 90 minutes Type of meal : | Main
Number of servings : 6
Prep time: 1h45
Cooking time: 75 to 90 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
5 lb (2.2 kg) pork baby-back or side ribs
3 garlic cloves, minced
1 tbsp (15 mL) each granulated sugar and sweet paprika
2 tsp (10 mL) each chili powder and ground cumin
1 tsp (5 mL) each salt and pepper
2 tbsp (25 mL) unsalted butter
1 small onion, diced
1 cup (250 mL) ketchup
cup (50 mL) packed brown sugar
3 tbsp (45 mL) Worcestershire sauce
2 tbsp (25 mL) cider vinegar
1 tsp (7 mL) dry mustard
1 tsp (5 mL) celery seed
1/8 tsp (0.5 mL) cayenne pepper
1. Pour enough water into shallow roasting pan to come inch (1.25 cm) up side. Cut ribs into 3- or 4-rib portions; rub all over with garlic. Place single layer of ribs, meaty side up, in water. Cover and steam-roast in 325°F (160°C) oven until meat is tender, 75 to 90 minutes. Transfer to large glass bowl or baking dish, discarding cooking liquid. Let ribs cool.
2. Combine sugar, paprika, chili powder, cumin, salt and pepper; rub all over ribs. Cover and refrigerate for 8 hours or overnight.
3. To make barbecue sauce: In small saucepan, melt butter over medium heat; fry onion, stirring often, until tender, about 5 minutes. Stir in ketchup, sugar, Worcestershire sauce, vinegar, mustard, celery seed and cayenne pepper; bring to a boil. Reduce heat, cover and simmer, stirring occasionally for 15 minutes (mixture should be fairly thick). Remove from heat; brush ribs with half of the sauce.
4. Place ribs on greased grill over medium-high heat; close lid and grill, turning at least once and brushing with remaining sauce, until browned and glossy, 10 to 15 minutes.
(Photo: My Yen Trung Photography)