Calgary Stampede Ribs

By HeatherS

Ingredients

• BARBECUE SAUCE:
• 4 pounds pork back ribs, cut into( serving-size pieces)
• 3 garlic cloves, minced
• 1 tablespoon sugar
• 1 tablespoon paprika
• 2 teaspoons each salt, pepper, chili powder and ground cumin
• 1 small onion, finely chopped
• 2 tablespoons butter
• 1 cup ketchup
• 1/4 cup packed brown sugar
• 3 tablespoons lemon juice
• 3 tablespoons Worcestershire sauce
• 2 tablespoons cider vinegar
• 1-1/2 teaspoons ground mustard
• 1 teaspoon celery seed
• 1/8 teaspoon cayenne pepper

Details

Servings 4

Preparation

Step 1

Rub ribs with garlic; place in a shallow roasting pan. Cover and bake at 300° for 2 hours. Cool slightly. Combine seasonings and rub over ribs. Cover and refrigerate for 8 hours or overnight.

In a saucepan, saute onion in butter until tender. Stir in remaining sauce ingredients. Bring to a boil. Reduce heat; cook and stir until thickened, about 10 minutes. Remove from heat; set aside 3/4 cup.

Brush ribs with some of remaining sauce. Grill, covered, over medium heat for 12 minutes, turning and basting with sauce. Serve with reserved sauce.

Yield: 4 servings.