CALGARY STAMPEDE RIBS
4 lbs pork baby back ribs, cut into serving-size pieces 3 garlic cloves, minced 1 tbsp sugar 1 tbsp paprika 2 tsp each salt, pepper, chili
powder and ground cumin BARBECUE SAUCE: 1 small onion, finely chopped 2 tbsp butter 1 cup ketchup
/ cup packed brown sugar 14 3 tbsp lemon juice 3 tbsp Worcestershire sauce 2 tbsp cider vinegar 11/ tsp ground mustard 2 1 tsp celery seed
/ tsp cayenne pepper 18 Prep Time: 2 ½ hours + marinating (min. 8 hours) Grill Time: 15 minutes Yields: 4 servings
1. Rub ribs with garlic place in a shallow roasting pan. Cover and bake at 325°F for 2 hours. Cool slightly. Combine the seasonings and rub over ribs. Cover and refrigerate for 8 hours or over night. 2. In a small saucepan, sauté onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat, cook and stir until thickened, about 10 minutes. Remove from the heat and set aside / cup. Brush ribs
3 4 with some of the remaining sauce. 3. Grill, covered, over medium heat for 12 minutes, turning and basting with sauce. Serve with reserved sauce.