Calgary Stampede Ribs Recipes

CALGARY STAMPEDE RIBS

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.

CALGARY STAMPEDE RIBS RECIPE

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

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.