Neely's Bar-B-Que Restaurant Wet BBQ Ribs
- 32 ounces ketchup
- 16 ounces water
- 6 ounces brown
- 6 ounces granulated sugar
- 1 tablespoon black pepper
- 1 tablespoon
- 1 tablespoon ground mustard
- 2 ounces Neely's Seasoning
- 2 ounces lemon juice
- 2 ounces Worcestershire sauce
- 8 ounces apple cider vinegar
- 2 ounces corn syrup
- 3 to 4 pounds spare ribs
- 4 ounces paprika
- 2 ounces granulated
- 1 teaspoon onion powder
- Mix paprika, sugar and onion powder together. Set aside.
- 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-pound 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
- We recommend that ribs are cooked on an indirect barbecue pit to prevent burning.
The ideal temperature is 250 degrees F for the first three hours, and 300 degrees
F for the final three hours.
- Load ribs curl side up, so the juices will maintain their moisture. After three
hours, turn ribs and increase temperature. Baste ribs with Neely's barbecue
sauce during the last 30 minutes of cooking so sauce will not burn.
Source: Patrick Neely, Neely's Bar-B-Que Restaurant, Memphis, Tennessee