Calgary Stampede Ribs

Yield: 4 servings

Ingredients

Ribs

• 4 pounds pork back ribs, cut into serving-size pieces
• 3 garlic cloves, minced
• 1 tablespoon granulated sugar
• 1 tablespoon paprika
• 2 teaspoons salt
• 2 teaspoons pepper
• 2 teaspoons chili powder
• 2 teaspoons ground cumin

Barbecue Sauce

• 1 small onion, finely chopped
• 2 tablespoons butter or margarine
• 1 cup ketchup
• 1/4 cup packed brown sugar
• 3 tablespoons lemon juice
• 3 tablespoons Worcestershire sauce
• 2 tablespoons vinegar
• 1 1/2 teaspoons ground mustard
• 1 teaspoon celery seed
• 1/8 teaspoon cayenne pepper

Instructions

Ribs

1. Rub ribs with garlic; place in a shallow roasting pan. Cover and bake at 300 degrees F for 2 hours. Cool slightly.
2. Combine the seasonings and rub over ribs. Cover and refrigerate for 8 hours or overnight.

Barbecue Sauce

1. In a saucepan, sauté onion in butter until tender.
2. Stir in the remaining sauce ingredients. Bring to a boil. Reduce heat; cook and stir until thickened, about 10 minutes. Remove from the heat; set aside 3/4 cup.
3. Brush ribs with some of the remaining sauce. Grill, covered, over medium heat for 12 minutes, turning and basting with sauce.
4. Serve with reserved sauce.