Recipe from: John Dankwardt

Delicious for baby back ribs and any other BBQ recipes, modified from recipe by Marian Misik – https://www.tasteofhome.com/recipes/calgary-stampede-ribs/print/

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Prep Time 10

Cook Time 5

Total Time 5 10

Course Main Course

Cuisine American

Servings 6 people

Ingredients

1 Rack Baby Back ribs
2-3 Tbs desired spices see notes

BBQ sauce

1 small onion or ½ tsp onion powder
2 Tbs butter
1 cup ketchup
¼ cup brown sugar
1 Tbs lemon juice
3 Tbs Worcestershire sauce
2 Tbs apple cider vinegar
1½ tsp ground mustard
1 tsp celery seed
⅛ tsp cayenne pepper
2 Tbs bourbon

Instructions

For Ribs

Preheat oven to 225℉. Remove the silverskin from the back of the ribs. I usually just grab a corner with a paper towel and pull it off, you may need to lift it up a bit with a sharp knife. Sprinkle on the desired spices. Place meat bone side up in at jelly roll pan. You may need to cut in half if they are too long. Cover tightly with aluminum foil and cook 5-6 hours

For Sauce

about 15 minutes before eating start sauce. In a small saucepan, saute onion in butter until tender. Stir in remaining ingredients and bring to a boil. Reduce heat, cook and stir until thickened, about 10 minutes. Serve with ribs

Notes

For the spices, you can really add whatever you like. We always have leftover spice mixes from various recipes and just put on whatever we might have on hand. We used to really like Emeril’s Southwest Seasoning Blend but have a hard time finding it anymore, but you can try this if you like.

https://www.emerils.com/123720/emerils-southwest-seasoning

2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon ground coriander
1 tablespoon garlic powder
1 tablespoon salt
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper
1 teaspoon black pepper
1 teaspoon dried leaf oregano

Keyword BBQ, Ribs, Sauce