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Calgary Stampede Ribs

bbq, pork

3 pounds pork side or back ribs
----RUB----
1 tablespoon (each) granulated sugar and paprika
2 teaspoons (each) salt and pepper
2 teaspoons (each) ground cumin and chili powder
----BASTING SAUCE----
2 tablespoons butter
1 onion; finely chopped
1 cup ketchup
1/4 cup packed brown sugar
3 tablespoons lemon juice
3 tablespoons Worcestershire sauce
2 tablespoons vinegar
1 1/2 teaspoons dry mustard
1 teaspoon celery seed
2 teaspoons cayenne pepper

Trim fat from pork; cut into 2- or 3-rib serving-size pieces. In large pot, cover ribs with water; bring just to boil. Skim off froth. Reduce heat, cover and simmer for 40 minutes or until fork-tender. Drain and arrange in single layer in shallow dish; let cool. RUB: In small bowl, combine sugar, paprika, salt, pepper, cumin and chili powder; rub over ribs. Cover and refrigerate for at least 8 hours or for up to 48 hours. BASTING SAUCE: In saucepan, heat butter over medium heat; cook onion, stirring occasionally, for about 5 minutes or until softened. Add ketchup, sugar, lemon juice, Worcestershire sauce, vinegar, mustard, celery seed and cayenne pepper; bring to boil. Reduce heat and simmer, stirring occasionally, for about 15 minutes or until thickened. Set aside 3/4 cup to serve with ribs. Brush some of the remaining sauce over both sides of ribs. Place ribs on greased grill over medium-high heat; close lid and cook, turning once and brushing often with sauce, for 10 to 15 minutes or until heated through and browned. Heat reserved sauce; serve with ribs.

Contributor: Canadian Living - June, 1999

Yield: 4 servings

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