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Topic: Calgary Stampede Ribs  (Read 1203 times)
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hat-and-bag-lady
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« on: February 04, 2016 06:08:57 AM »

I've often made these. When doing the last part of cooking, rather than barbecuing, I stick them under the broiler in the oven.
The last couple times I made them, I left them a touch too long, and they got dark spots on them. (I called it burnt, hubby called it carmelized.)
This time, I was really careful, and I didn't "burn" them.


I got the recipe from "Taste of Home" magazine.
http://www.tasteofhome.com/recipes/calgary-stampede-ribs

It's a recipe that requires 2 days to do "properly". You can do it in one day, if you start early. It really does need the 8-hours in the Rib-Rub to taste best. It will still taste good if you don't, but try starting with the 8-hours or overnight.

Either way, enjoy.
« Last Edit: February 04, 2016 06:19:11 AM by hat-and-bag-lady » THIS ROCKS   Logged

A.T. Morel
MissingWillow
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« Reply #1 on: March 28, 2016 04:00:51 PM »

These ribs look amazing!
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hat-and-bag-lady
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« Reply #2 on: April 06, 2016 05:36:19 AM »

Thank you, Missing Willow. They are really tasty. They take 2 days, but they're well worth the wait.
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A.T. Morel
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