calgary stampede ribs
Giddy up YUM !!
prep time
9 Hr 45 Min
cook time
15 Min
method
Barbecue
yield
6 serving(s)
Ingredients
- 5 pounds pork baby-back or side ribs
- 3 cloves garlic cloves, minced
- 1 tablespoon each granulated sugar and sweet paprika
- 2 teaspoons each chili powder and ground cumin
- 1 teaspoon each salt and pepper
- BARBECUE SAUCE
- 2 tablespoons unsalted butter
- 1 small small onion, diced
- 1 cup ketchup
- 1/4 cup packed brown sugar
- 3 tablespoons worcestershire sauce
- 2 tablespoons cider vinegar
- 1 teaspoon dry mustard
- 1 teaspoon celery seed
- 1/8 teaspoon cayenne pepper
How To Make calgary stampede ribs
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Step 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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Step 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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Step 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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Step 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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