Photo: Neely's Wet BBQ Ribs Recipe
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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By Chelf ala king
on May 17, 2011
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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.
By randivictor_118...
Ocala, FL
on May 11, 2011
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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!
By litahnih_6832238
Winchester, OR
on September 06, 2010
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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.
Read all 30 reviews