Calgary Stampede Ribs

Dionne Horn


Giddy up YUM !!

☆☆☆☆☆ 0 votes
9 Hr 45 Min
15 Min


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


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.

About Calgary Stampede Ribs

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