Neelys Bar-B-Que Wet Ribs
From jaie 16 years agoIngredients
- 4 pounds spare ribs shopping list
- 32 ounces ketchup shopping list
- 16 ounces water shopping list
- 6 ounces brown sugar shopping list
- 6 ounces white sugar shopping list
- 1 tablespoon black pepper shopping list
- 1 tablespoon onion powder shopping list
- 1 tablespoon ground mustar shopping list
- 2 ounces Neely's Famous Seasoning® shopping list
- 2 ounces lemon juice shopping list
- 2 ounce worcestershire sauce shopping list
- 8 ounces apple cider vinegar shopping list
- 2 ounces corn syrub shopping list
- Neely's Seasoning: shopping list
- 4 ounces paprika shopping list
- 2 ounces white sugar shopping list
- 1 teaspoon onion powder shopping list
How to make it
- Trim the spare ribs; remove the upper brisket bone and any other excess fro a St. Louis-style rib.
- Rinse ribs and season with Neely's® seasoning.
- Refrigerate for 4-12 hours.
- In a stock pot, combine ketchup, water, brown and white sugars, black pepper, onion powder, ground mustard, 2 ounces Neely's seasoning, lemon juice, Worcestershire sauce, apple cider vinegar and corn syrup.
- Cook at a high temperature and bring to a boil, stirring to prevent sticking.
- Lower temperature and simmer without a cover for 30 minutes.
- Cook ribs on an indirect barbque pit to prevent burning.
- Keep ribs curl side up so the juices maintain their moisture.
- Cook at 250° for the first 3 hours.
- Cook at 300° for the final 3 hours.
- Baste with Neely's® BBQ sauce during the last 30 minutes of cooking so sauce won't burn.
- Serve with extra sauce.
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