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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  • rosemaryblue 12 years ago
    YOU ARE ABSOLUTELY RIGHT!! NOthing like Memphis bar-b-que!!! Bar-b-que heaven!!! Thanks for the reminder!
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