Neely's Bar-B-Que Restaurant Wet BBQ Ribs

Ingredients:
  • 32 oz. ketchup
  • 16 oz. water
  • 6 oz. each, brown sugar & granulated sugar
  • 1 Tbsp each, black pepper & onion powder
  • 1 Tbsp ground mustard
  • 2 oz. each, Neely's Seasoning & lemon juice
  • 2 oz. Worcestershire sauce
  • 8 oz. apple cider vinegar
  • 2 oz. corn syrup
  • 3 to 4 lbs spare ribs

Ingredients:

  • 4 oz. paprika
  • 2 oz. granulated sugar
  • 1 tsp onion powder
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Preparation:

Combine sauce ingredients in a stockpot. Cook at a high temperature and bring to a boil and stir to prevent sticking. Lower temperature and simmer without cover for at lease 30 minutes. Trim a 3 to 4 lbs spare rib (remove the upper brisket bone and any other excess; this will produce a St. Louis-style rib). Rinse and season rib with Neely's Seasoning, then refrigerate for 4 to 12 hours.

Cook ribs on indirect heat prevent burning at 250° F for the first three hours, and 300° F for the final three hours.

Baste ribs with Neely's barbecue sauce during the last 30 minutes of cooking so sauce will not burn.

Servings: 4
Source: Neely, Neely's Bar-B-Que Restaurant, Memphis, TN
Source:
Submitted by: Recipe Group Member
Date:






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