Recipe for...Calgary Stampede Ribs


Recipe for... ribs recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Calgary Stampede Ribs This recipe is rated : 0 Recipe Ingredients 4 pounds pork back ribs, cut into serving-size pieces 3 garlic cloves, minced 1 tablespoon granulated sugar 1 tablespoon paprika 2 teaspoons salt 2 teaspoons pepper 2 teaspoons chili powder 2 teaspoons ground cumin Barbecue Sauce 1 small onion, finely chopped 2 tablespoons butter or margarine 1 cup catsup 1/4 cup packed brown sugar 3 tablespoons lemon juice 3 tablespoons Worcestershire sauce 2 tablespoons vinegar 1 1/2 teaspoons ground mustard 1 teaspoon celery seed 1/8 teaspoon cayenne pepper Cooking Procedures Rub ribs with garlic; place in a shallow roasting pan. Cover and bake at 300 degrees F for 2 hours. Cool slightly. Combine the seasonings and rub over ribs. Cover and refrigerate for 8 hours or overnight. In a saucepan, saut� onion in butter until tender. Stir in the remaining sauce 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. Yields 4 servings.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: ut it over a slow fire, and allow the rice to swell and absorb the chicken broth. Add some salt, pepper, a pinch of cayenne, and nutmeg. Cut a few parboiled tomatoes into dice, and add them also. Moisten the pilaff with good veal consomme and allow the whole to stew for twenty minutes longer. Add a piece of good butter and a tablespoonful of veal suet, then take out the pieces of chicken from under the rice, heap the pilaff on a dish, and put the chicken on top. You will notice that her
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