Neely's Wet BBQ Ribs

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This was a really good recipe. I did a little twist on the prep in that I baked it in the oven, in a roasting pan tightly wrapped in foil at 300 degrees for 2.5 hrs instead of preparing on the grill. I poured on some of the BBQ sauce in the last 30-45 minutes. The ribs were falling off the bone! These ribs were very pleasing to the eye and the sauce was delicious. The only flaw was that, despite putting the rub and allowing the ribs to marinate overnight, the ribs were a little bland. Not sure why, but I think next time I will allow the ribs to bake in more of the sauce for the last 30-45 minutes. To combat the bland taset, we just used some of the sauce for dipping. All said, I will try this recipe again and would recommend.

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Awesome, Awesome, Awesome! I will never look for another BBQ recipe. This was fantastic and the whole family loved it. I did marinate for 18 hours and use Sweet Baby Rays sauce, but it was the best we have ever tasted. Thank you, Neelys!

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My family had a Q on Derby and my aunt used your rub. The next day the phone was jumping off the hook. I used my million dollar BBQ sauce and they was some pretty good ribs.

Thanks from the Family.

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I have been searching for years for the perfect rib recipe...well, I found it here! I come from a long line a fantastic home chefs, my Great Grandmother was the private chef for John P. Sousa...anyway, we love to cook! However, nobody has perfected the bbq ribs in our family. I always give Pat and Gina the credit when I make them, but man o' man! These are the best! Thank you, thank you for sharing this recipe! My family thanks you...mmmmm, having them tomorrow night! Going to the grocery store after this to stock up for the dry rub baby, oh yeah!

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We bought two big rack of pork spareribs at Costco and wanted to try out our new smoker. We have never smoked anything before so we needed a good recipe. This is the one!!

We did alter the recipe in that we used our own rub, my "everything but the kitchen sink" rub. We also used Sweet Baby Ray's bottled sauce. We smoked them as directed for 7 hours and they came out moist and flavorful. Delicious!!

One thing we were kind of wondering though: which side is the curled side?? Membrane side or meat side. The first time we made these we did membrane side up and they turned out awesome. On further speculation though, we are thinking that perhaps they would turn out even better if we cooked them membrane side down so that the membrane will catch all the juices before they drip out of the meat. We will see. I bet it's good either way.

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My husband and I travel about 5 to 6 times a year over 50 miles for our favorite rib joint, needless to say, we will be going only once a year. Thanks so much for the best second, and I mean that with much love, I added only a few different spices because that is what I do but all in all you two hit this one out of the park. And come to think of it, you have saved us a lot of money and that is always a plus, woohoo!

Thanks again!
Lizz

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made this for the family.ate all up.will make often

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Won 2 racks of St. Louis-style ribs in a drawing so when I got home checked Food Network's website for a recipe - and always read the reviews to see what other folks think before trying it! This one got rave reviews from almost everyone so gave it a go. One thing I liked is I had everything I needed on the shelf, no exotic ingredients, and no added salt. We used the dry rub for 4 hrs then cooked in foil on the grill indirectly (outside burners on, inside ones off for 3 hrs at about 350 'cause I got a late start, and then sauced them over direct heat for about 1/2 hour. FABULOUS!! Not too hot, not too sweet, JUST RIGHT. My boyfriend said "Oh man, this is a real FOOD-GASM!!" Need I say more? Thanks Neely's and Food Network for coming through again!!!!

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I tried this recipe because of all the great reviews. Well I did make 2 substitutions in the recipe. I put in same amount of dried minced garlic in place of the onion powder (cause I love garlic in bbq sauce and replaced the corn syrup amount w/molasses. I think I may have improved the already amazing recipe Well, I tasted the cooked sauce and it seemed too sweet, but wait till it cooks/carmalizes on ribs, chicken and steak. It was perfect. I am not a big steak person, but I believe it was the BEST steak I ever had in my whole life. I know it was due to the bbq sauce on it. It is just great on any meat.

We cooked the chicken/steaks on the grill but did the ribs in the oven on 300 deg. for 3hrs.
Even my husband loved the chicken and ribs but said it was the best steak he ever ate in his life, and he loves steak. He also said later that same night he wanted to grill again real soon. He rarely comments on food unless asked, but even the next day told me he couldnt get over how good those steaks were and couldnt wait to make them again. This sauce is unbelievably good. Im keeping this recipe forever!

I also did the dry rub on the ribs along w/bbq sauce. I think the dry rub is good, but you need to rub it on the meat w/a light-med hand. I put a little too much on one end of the ribs rather heavy and it was too much paprika. That was my fault tho for having a heavy hand. The rub did seem to mellow overnight on the meat after being in the fridge. There was also sauce on the ribs as well. The ribs tasted just fine, even the end piece where I was heavy handed w/the rub.

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I love to cook...and I love to entertain. So I wanted to make a meal that I knew would please a crowd. With the summer coming, and the reviews I read, I figured that this would be a great recipe to make for my dinner party. It has been 14 years since the last time I have eaten pork- but I wanted to try this recipe so badly...so I took a chance. This was a chance worth taking. EVERYONE licked their plates clean. And EVERYONE made sure to tell me how much they enjoyed their meal. I would make this meal again in a heartbeat!!! One thing I did differently than the recipe however, is that I cooked the ribs (baby back in the oven at 275 for about 5 hours wrapped in aluminunfoil. At that point, I smothered them in the sauce and then threw them back in the oven for about 30 minutes- uncovered. They were AMAZING. And, need I say again, that this is the first pork I have eaten in 14 years- and I LOVED it.