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Calgary Stampede Ribs 2 Recipe

Ingredients
  • 4 pounds pork back ribs, cut into serving-size pieces
  • 3 cloves garlic, minced
  • 1 tablespoon sugar
  • 1 tablespoon paprika
  • 1 each salt, pepper, chilli powder and ground cumin (2 teaspoon each)
  • BARBECUE SAUCE
  • 1 onion, finely chopped (small)
  • 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
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 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. Grill, covered, over medium heat for 12 minutes, turning and basting With sauce. Serve with reserved sauce. Yield: 4 servings.
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