What better to start of a blog than to talk about some incredible ribs. After picking up a rack of ribs from "The Butchery" in Bells Corners (Ottawa, Ontario). We found what looked to be a great recipe on the Taste of Home website for Calgary Stampede style ribs. It included everything from the dry rub down to a home made bbq sauce. Starting off with the ribs in the oven I added an extra step of placing the ribs on a rack to keep them off the pan. I also added beer on the bottom to hopefully add flavor and keep the moisture in the meat. My favorite step had to be coating the ribs in crushed garlic... we may have gone overboard and used 5 cloves but it tasted amazing. Homemade bbq sauce topped the whole thing off with a bang. At first I was skeptical of its taste however after actually having it seared into the ribs on the bbq it was absolutely fantastic. The final addition to the meal were sweet potato fries with a chipotle mayo. The recipe for these was simple enough. Just cut up the sweet potato into your preferred shape of fry. Toss them in a bowl with a combination of olive oil, kosher salt, paprika and even a little garlic powder. Put them in the oven and turn them a couple times. Amazing. 
Ingredients
- 4 pounds pork baby 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
- Barbecue Sauce:
- 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
Directions
- Rub ribs with garlic; place in a shallow roasting pan. Cover and bake at 325° for 2 hours. Cool slightly. Combine the seasonings and rub over ribs. Cover and refrigerate for 8 hours or overnight.
- In a small saucepan, saute onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cook and stir until thickened, about 10 minutes. Remove from the heat; set aside 3/4 cup. Brush ribs with some of the remaining sauce.
- Grill, covered, over medium heat for 12 minutes, turning and basting with sauce. Serve with reserved sauce. Yield: 4 servings.
