Calgary Stampede Ribs

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

  1. Ribs: 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.
  3. Barbecue Sauce: In a saucepan, sauté onion in butter until tender.
  4. 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.
  5. Brush ribs with some of the remaining sauce. Grill, covered, over medium heat for 12 minutes, turning and basting with sauce.
  6. Serve with reserved sauce.

Yield: 4 servings