Calgary Stampede Ribs 2

Ingredients

  • 4 pound(s) pork back ribs, cut into serving-size pieces
  • 3 clove(s) garlic, minced
  • 1 tablespoon(s) sugar
  • 1 tablespoon(s) paprika
  • 1 each(s) salt, pepper, chilli powder and ground cumin (2 teaspoon each)
  • BARBECUE SAUCE
  • 1 onion, finely chopped (small)
  • + 9 more ingredients
    • 2 tablespoon(s) butter
    • 1 cup(s) ketchup
    • ¼ cup(s) packed brown sugar
    • 3 tablespoon(s) lemon juice
    • 3 tablespoon(s) Worcestershire sauce
    • 2 tablespoon(s) cider vinegar
    • 1 ½ teaspoon(s) ground mustard
    • 1/8 teaspoon(s) cayenne pepper
    • 1 teaspoon(s) celery seed

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 overnight. In a small saucepan, sauté onion in butter until tender. Stir in the remaining ingredients. Bring t...

View full recipe at RecipeTips.com

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