4 Videos | Photo: Neely's BBQ Pork Spare Ribs Recipe
Ingredients
- 1 slab pork spare ribs (about 4 pounds)
- 4-ounces Neely's BBQ Seasoning, recipe follows
- 1 quart Neely's BBQ Sauce, recipe follows
Directions
Place pork rib slab flat on a clean chopping board. Pull off membrane. Cut off the excess fat and meat. Season both sides of the slab with Neely's BBQ Seasoning. Refrigerate for at least 24 hours.
Preheat your grill at 275 degrees F, using hickory wood and charcoal.
Place the slab on the grill away from the flame, using indirect heat. Cook the slab for approximately 2 1/2 hours with the curl side up. Flip the slab over to finish cooking for approximately 1 hour or until you get full "bend" in the slab.
For dry ribs: Pull ribs off grill, sprinkle Neely's BBQ Seasoning over entire slab. Cut between the bones and serve.
For wet ribs: Pull ribs off grill, pour Neely's BBQ Sauce over slab. Cut between the bones and serve.
Neely's BBQ Seasoning:
- 4 ounces paprika
- 2 ounces white sugar
- 1 teaspoon onion powder
Mix all the ingredients and set aside.
Neely's BBQ Sauce:
- 16 ounces ketchup
- 8 ounces water
- 3 ounces brown sugar
- 3 ounces white sugar
- 1/2 tablespoon freshly ground black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon dry mustard powder
- 1-ounce lemon juice
- 1-ounce Worcestershire sauce
- 4 ounces apple cider vinegar
- 1-ounce light corn syrup
- 2 ounces Neely's BBQ Seasoning
Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 2 hours.
Yield: 1 quart sauce
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By ridineasy
on August 17, 2012
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Hey Gina & Pat , you guys are the best and we LOVE your show . We have made your ribs and brisket so many times , we can't even count . They turned out super and everyone loves them . I record all your shows and think you guys are super . We've been married 45 years and you both act just like us .... Keep on cooking and we'll keep watching Sharon & Bill Dirr
By GrammySims
on July 24, 2012
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Used this recipe for the 1st time tonight and the first time I ever did ribs. AWESOME!!!!!! My husband really enjoyed them. That's says a lot, right there. He's not a big rib fan. Will add this recipe to my family recipe book.
By sirwinlaw_8997347
San Marino, CA
on July 06, 2012
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It's a 5 for me if you make it wet. I tasted it dry & thought it needed salt & was too strong on the paprika. It takes a lot, I used up 2 oz of sweet, 1 smoked & 1 hot. Hubby said too hot. But I absolutely loved the sauce made with this. I thought it was the best. It changes over time, cooking. Next time I'll increase recipe & simmer in the slow cooker (burned bad the first batch & then freeze extras. Rub & sauce both burn. Be careful & watch. Cooked dry ribs in oven. Burned at about 4 min in broiler. Watch, watch, watch! Both sauce and rub can't take hot heat!
Read all 92 reviews