CAL­GARY STAM­PEDE RIBS

Our Canada - - Foodforthought -

IN­GRE­DI­ENTS

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.

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