Calgary Stampede Ribs

• 4 pounds pork baby back ribs, cut into serving-size pieces
• 3 garlic cloves, minced
• 1 tablespoon sugar
• 2 teaspoons salt
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 2 teaspoons pepper
• 2 tablespoons butter
• 1 small onion, finely chopped
• 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

1. Preheat oven to 325u0b0. Rub ribs with garlic; place in a roasting pan. Bake, covered, until tender, about 2 hours.
2. Mix sugar, salt and seasonings; sprinkle over ribs. Remove from pan; cool slightly. Refrigerate, covered, 8 hours or overnight.
3. 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.
4. 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.

pork baby back ribs, garlic, sugar, salt, paprika, ground cumin, chili powder, pepper, butter, onion, ketchup, brown sugar, lemon juice, worcestershire sauce, cider vinegar, ground mustard, celery, cayenne pepper

Taken from www.tasteofhome.com/recipes/calgary-stampede-ribs/ (may not work)