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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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More, please! is what I hear when I serve these zippy, finger-licking ribs to family or guests. The first time my husband and I tried them, we pronounced them the best ever. The recipe has its roots in the Calgary Stampede, an annual Western and agricultural fair and exhibition in our province. -Marian Misik, Sherwood Park, Alberta Ingredients:
4 pounds pork baby 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 |
barbecue sauce: |
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 |
Directions:
1. Rub ribs with garlic; place in a shallow roasting pan. Cover and bake at 325° for 2 hours. Cool slightly. Combine the seasonings and rub over ribs. Cover and refrigerate for 8 hours or overnight.
2. In a small saucepan, saute 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; set aside 3/4 cup. Brush ribs with some of the remaining sauce.
3. Grill, covered, over medium heat for 12 minutes, turning and basting with sauce. Serve with reserved sauce. Yield: 4 servings.
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