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.
