Neely's Wet BBQ Ribs

Recipe courtesy Patrick and Mark Neely

Show: BBQ with Bobby FlayEpisode: Barbecue Feuds

Rated: 5 stars out of 5Rate itRead users' reviews (26)

RECIPE
COMMENTS & REVIEWS(26)

Cook Time:
6 hr 0 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 25 min
Inactive Prep: 4 hr 0 min
Cook: 6 hr 0 min
Total:: 10 hr 25 min

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Ingredients

Sauce:

32 ounces ketchup
16 ounces water
6 ounces brown sugar
6 ounces white sugar
1 tablespoon freshly ground black pepper
1 tablespoon onion powder
1 tablespoon dry mustard powder
2 ounces lemon juice
2 ounces Worcestershire sauce
8 ounces apple cider vinegar
2 ounces light corn syrup
3 to 4 pounds spare ribs
2 ounces Neely's Seasoning Mix, recipe follows

Directions

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 30 minutes. Meanwhile, trim the spare ribs, removing the upper brisket bone and any excess fat; this will produce a St. Louis-style rib. Rinse the ribs and season with Neely's Seasoning, and then cover and refrigerate for 4 to 12 hours.

Indirect cooking in a barbecue pit is recommended to prevent burning. Cook at 250 degrees F (curled side of ribs facing up) for the first 3 hours, and then increase the temperature to 300 degrees F for the final 3 hours. Baste the ribs only during the last 30 minutes of cooking to prevent sauce from burning.

Neely's Seasoning Mix:

4 ounces paprika
2 ounces sugar
1 teaspoon onion powder

Mix all ingredients together in a bowl.

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Comments & Reviews

recipe Neely's Wet BBQ Ribs
jane mcdoungh, GA 09-25-2009
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the best
Rated: 5 stars out of 5

made this for the family.ate all up.will make often
recipe Neely's Wet BBQ Ribs
Karen Tacoma, WA 07-29-2009
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We WILL make this again!
Rated: 5 stars out of 5

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!!!!Read more
recipe Neely's Wet BBQ Ribs
Andy Reading, PA 06-11-2009
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Exellent BBQ sauce - the best I ever had!!!
Rated: 5 stars out of 5

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. Read more
recipe Neely's Wet BBQ Ribs
Emily Delmar, NY 03-28-2009
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Words Can't Explain...
Rated: 5 stars out of 5

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. Read more
recipe Neely's Wet BBQ Ribs
Holly Chicago, IL 02-01-2009
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WOW - so good and so easy!
Rated: 5 stars out of 5

I wanted to make ribs for the Superbowl. I went to FN to check out recipes, and I liked the ingredients for this sauce. ... Most of them seemed reasonably priced, and I had a lot on hand. But I did make a few changes. First, I used baby backs because they were on sale at Whole Foods this week. I didn't buy a lemon. So, I didn't have any lemon juice in the recipe. I halved the sauce recipe which was plenty for 2 lbs of baby backs. In fact, I probably could have quartered it, and still had plenty of sauce. I have sauce for many more meals... Since I don't have access to a grill, I did the entire thing in the oven. No problem, though! I did 300 degrees for 2 hours in foil (meat side down). I then took the ribs out and let them rest for about 10 minutes. I basted the sauce on the meat side and cooked them up for 10 mins and then repeated with the other side. They fell off the bone and were perfectly cooked, I thought. I will definitely make this recipe again. Thanks!Read more
recipe Neely's Wet BBQ Ribs
Michele Waxhaw, NC 09-27-2008
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Whole Family LOVED It!!!!
Rated: 5 stars out of 5

Super easy, delicious. Kids are begging me to make it again.