calgary stampede ribs
Giddy up YUM !!
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yield
6 serving(s)
prep time
9 Hr 45 Min
cook time
15 Min
method
Barbecue
Ingredients For calgary stampede ribs
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5 lbpork baby-back or side ribs
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3 clovegarlic cloves, minced
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1 Tbspeach granulated sugar and sweet paprika
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2 tspeach chili powder and ground cumin
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1 tspeach salt and pepper
- BARBECUE SAUCE
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2 Tbspunsalted butter
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1 smsmall onion, diced
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1 cketchup
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1/4 cpacked brown sugar
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3 Tbspworcestershire sauce
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2 Tbspcider vinegar
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1 tspdry mustard
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1 tspcelery seed
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1/8 tspcayenne pepper
How To Make calgary stampede ribs
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1Pour 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.
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2Combine sugar, paprika, chili powder, cumin, salt and pepper; rub all over ribs. Cover and refrigerate for 8 hours or overnight.
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3To 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.
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4Place 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.
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