Real Recipes From Real Home Cooks ®

calgary stampede ribs

Recipe by
Dionne Horn
Covington, GA

Giddy up YUM !!

yield 6 serving(s)
prep time 9 Hr 45 Min
cook time 15 Min
method Barbecue

Ingredients For calgary stampede ribs

  • 5 lb
    pork baby-back or side ribs
  • 3 clove
    garlic cloves, minced
  • 1 Tbsp
    each granulated sugar and sweet paprika
  • 2 tsp
    each chili powder and ground cumin
  • 1 tsp
    each salt and pepper
  • 2 Tbsp
    unsalted butter
  • 1 sm
    small onion, diced
  • 1 c
  • 1/4 c
    packed brown sugar
  • 3 Tbsp
    worcestershire sauce
  • 2 Tbsp
    cider vinegar
  • 1 tsp
    dry mustard
  • 1 tsp
    celery seed
  • 1/8 tsp
    cayenne pepper

How To Make calgary stampede ribs

  • 1
    Pour 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.
  • 2
    Combine sugar, paprika, chili powder, cumin, salt and pepper; rub all over ribs. Cover and refrigerate for 8 hours or overnight.
  • 3
    To 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.
  • 4
    Place 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.

Categories & Tags for Calgary Stampede Ribs: