CALGARY STAMPEDE RIBS
Steps:
- 1. 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, discarding cooking liquid. Let ribs cool.
- 2. Combine sugar, paprika, chili powder, cumin, salt and pepper; rub all over ribs. Cover and refrigerate for 8 hours or overnight.
- 3. To make barbecue sauce: In small saucepan, melt butter over medium heat; fry onion, stirring often, until tender, about 5 minutes. 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.
- 4. Place ribs on greased grill over medium-high heat; close lid and grill, turning at least once and brushing with remaining sauce, until browned and glossy, 10 to 15 minutes.
CALGARY STAMPEDE RIBS RECIPE
Provided by HeatherS
Number Of Ingredients 16
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
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
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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