Recipe

Neelys Bar-b-que Wet Ribs Recipe

	Jaie / All my dishes 2 years, 3 months ago Wet or dry, wet or dry, the battle goes on and on. Memphis is the place to go to take the challenge. I've posted both, wet and dry, you be the judge! This from Patrick Neely's Bar-B-Que Restaurant. Prep:800m Cook:180m Servings:4	Jaie
	wet ribs memphis style

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Ingredients

4 pounds spare ribs

32 ounces ketchup

16 ounces water

6 ounces brown sugar

6 ounces white sugar

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon ground mustar

2 ounces Neely's Famous Seasoning®

2 ounces lemon juice

2 ounce Worcestershire sauce

8 ounces apple cider vinegar

2 ounces corn syrub

Neely's Seasoning:

4 ounces paprika

2 ounces white sugar

1 teaspoon onion powder

Directions

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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