Recipe for Neely's Bar-b-que Restaurant Wet Bbq Ribs from the Restaurant section.
Neely's Bar-B-Que Restaurant Wet BBQ RibsSource: Patrick Neely, Neely's Bar-B-Que Restaurant, Memphis, Tennessee 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 Neely's Seasoning 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.
We hope you enjoy your freshly made Neely's Bar-b-que Restaurant Wet Bbq Ribs. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
|
