Neely's Bar-B-Que Restaurant Wet BBQ Ribs Recipe
Eating Out ... In
Restaurant Recipes from Razzle Dazzle Recipes
Neely's Bar-B-Que Restaurant Wet BBQ Ribs
32 ounces ketchup
16 ounces water
6 ounces brown sugar
6 ounces granulated sugar
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon ground mustard
2 ounces Neely's Seasoning
2 ounces lemon juice
2 ounces Worcestershire sauce
8 ounces apple cider vinegar
2 ounces corn syrup
3 to 4 pounds spare ribs
Mix the following ingredients:
4 ounces paprika
2 ounces granulated sugar
1 teaspoon onion powder
Combine sauce ingredients in a stockpot. Cook at a high temperature
and bring to a boil and stir to prevent sticking.
Lower temperature and simmer without cover for at lease 30 minutes.
Trim a 3- to 4-pound spare rib (remove the upper brisket bone and
any other excess; this will produce a St. Louis style rib).
Rinse and season rib with Neely's Seasoning, then refrigerate for 4
to 12 hours.
We recommend that ribs are cooked on an indirect barbecue pit to
prevent burning. The ideal temperature is 250 degrees F for the
first three hours, and 300 degrees F for the final three hours.
Load ribs curl side up, so the juices will maintain their moisture.
After three hours, turn ribs and increase temperature. Baste ribs
with Neely's barbecue sauce during the last 30 minutes of cooking so
sauce will not burn.
Source: Patrick Neely,
Neely's Bar-B-Que Restaurant, Memphis, Tennessee
Razzle Dazzle Recipes
Don't forget to visit our other
Recipe Site at
That's My Home