By undrcovrangel on Sunday, April 27, 2008 - 7:38 pm |
Calgary Stampede Ribs
4 pounds pork back ribs, cut into serving size pieces
3 garlic cloves, minced
1 tablespoon sugar
1 tablespoon paprika
2 teaspoons each of 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
Rub ribs with garlic, place in shallow roasting pan. Cover and bake at 325 for 2 hours. Cool slightly.
Combine the seasonings and rub over ribs. Cover and refridgerate 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
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.
4 servings