Calgary Stampede Ribs

Dionne Horn


Giddy up YUM !!

☆☆☆☆☆ 0 votes
9 Hr 45 Min
15 Min


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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 small
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


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

Printable Recipe Card

About Calgary Stampede Ribs

Course/Dish: Ribs
Main Ingredient: Pork
Regional Style: American

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