Calgary Stampede Ribs Recipes

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CALGARY STAMPEDE RIBS



Calgary Stampede Ribs image

"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 culture festival and exhibition in our province. -Marian Misik, Sherwood Park, Alberta

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 8 servings.

Number Of Ingredients 19

4 pounds pork baby back ribs, cut into serving-size pieces
3 garlic cloves, minced
1 tablespoon sugar
2 teaspoons salt
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons pepper
BARBECUE SAUCE:
2 tablespoons butter
1 small onion, finely chopped
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

Steps:

  • Preheat oven to 325°. Rub ribs with garlic; place in a roasting pan. Bake, covered, until tender, about 2 hours., Mix sugar, salt and seasonings; sprinkle over ribs. Remove from pan; cool slightly. Refrigerate, covered, 8 hours or overnight., In a small saucepan, heat butter over medium heat; saute onion until tender. Stir in remaining ingredients; bring to a boil. Reduce heat; cook, uncovered, until thickened, about 10 minutes, stirring frequently., Brush ribs with some of the sauce. Grill, covered, over medium heat until heated through, 12-15 minutes, turning and brushing occasionally with additional sauce. Serve with remaining sauce.

Nutrition Facts : Calories 394 calories, Fat 24g fat (9g saturated fat), Cholesterol 89mg cholesterol, Sodium 1170mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 1g fiber), Protein 23g protein.

CALGARY STAMPEDE RIBS RECIPE



Calgary Stampede Ribs Recipe image

Provided by HeatherS

Number Of Ingredients 16

BARBECUE SAUCE:
4 pounds pork 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
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

Steps:

  • Rub ribs with garlic; place in a shallow roasting pan. Cover and bake at 300° for 2 hours. Cool slightly. Combine seasonings and rub over ribs. Cover and refrigerate for 8 hours or overnight. In a saucepan, saute onion in butter until tender. Stir in remaining sauce ingredients. Bring to a boil. Reduce heat; cook and stir until thickened, about 10 minutes. Remove from heat; set aside 3/4 cup. Brush ribs with some of remaining sauce. Grill, covered, over medium heat for 12 minutes, turning and basting with sauce. Serve with reserved sauce. Yield: 4 servings.

BIG JOHN'S CALGARY STAMPEDE FLAP-JACKS



Big John's Calgary Stampede Flap-Jacks image

This tasty(if unhealthy)recipe is one I've used during Stampede Breakfasts for years. These are real "stick to the ribs" western flap-jacks that will wreck any diet in seconds. I've always had a large electric or very large gas griddle to use, but one that will cook 4 at a time will do as well. Can be eaten with your hands, but not with syrup!!

Provided by Big John

Categories     Breakfast

Time 21m

Yield 8 Flapjacks

Number Of Ingredients 8

4 slices pepper bacon, thick cut
2 cups all-purpose flour
1 1/2 cups milk
2 large eggs, slightly beaten
1/4 cup butter, melted
4 tablespoons sugar
3 tablespoons baking powder
1 teaspoon salt

Steps:

  • Heat griddle to 375.
  • Cut bacon slices in half and cook on griddle to desired crispness and set aside. Retain the bacon fat in a bowl.
  • Combine all dry ingredients in a large bowl.
  • Beat egg into milk until well combined.
  • Pour egg/milk combination and melted butter into dry mixture and mix until smooth.
  • Spoon a little bacon fat onto the place you will be cooking each flapjack and place one piece of bacon in each of these locations.
  • Using a soup ladle, add one scoop of batter over each bacon piece.
  • Grill until bubbles pop on the surface of the flapjack then flip and grill until light brown.

Nutrition Facts : Calories 257.1, Fat 10.7, SaturatedFat 5.7, Cholesterol 70.9, Sodium 824, Carbohydrate 33.6, Fiber 0.8, Sugar 6.4, Protein 6.8

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Top Asked Questions

How to cook ribs on the stove top?
Rub ribs with garlic; place in a roasting pan. Bake, covered, until tender, about 2 hours. Mix sugar, salt and seasonings; sprinkle over ribs. Remove from pan; cool slightly. Refrigerate, covered, 8 hours or overnight. In a small saucepan, heat butter over medium heat; saute onion until tender.
How to cook ribs in a crock pot with sauce?
Rub ribs with garlic; place in a shallow pan. Cover and bake at 325F for 2 hours. Cool slightly and drain. Combine the seasonings and rub over ribs. Cover and refrigerate for 8 hours or overnight. In a saucepan, mix remaining sauce ingredients. Bring to a boil.
How do you cook ribs in a steamer?
Pour enough water into shallow roasting pan to come inch (1.25 cm) up side. Cut ribs into 3- or 4-rib portions; rub all over with garlic. Place single layer of ribs, meaty side up, in water. Cover and steam-roast in 325°F (160°C) oven until meat is tender, 75 to 90 minutes. Transfer to large glass bowl or baking dish,...
What is the best sauce to cook ribs in?
Stir in ketchup, sugar, Worcestershire sauce, vinegar, mustard, celery seed and cayenne pepper; bring to a boil. Reduce heat, cover and simmer, stirring occasionally for 15 minutes (mixture should be fairly thick). Remove from heat; brush ribs with half of the sauce.

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