Category - Restaurant

NEELY'S BAR-B-QUE RESTAURANT WET BBQ RIBS

    Neely's Bar-B-Que Restaurant Wet BBQ Ribs

    Source: 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.


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Title: Neely's Bar-B-Que Restaurant Wet BBQ Ribs
Category:  Restaurant
Neely's Bar-B-Que Restaurant Wet BBQ Ribs

Source: 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.



Recipe for Neely's Bar-B-Que Restaurant Wet BBQ Ribs - goodcooking.com