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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 ounce(s) paprika |
4 pound(s) pork spareribs |
2 ounce(s) sugar |
1 teaspoon(s) onion powder |
3 ounce(s) ketchup |
3 ounce(s) water |
1/2 tablespoon(s) brown sugar |
1/2 tablespoon(s) sugar |
1/2 tablespoon(s) dry mustard powder |
1 ounce(s) ground black pepper |
1 ounce(s) onion powder |
4 ounce(s) lemon juice |
1 ounce(s) worchestershire sauce |
cider vingar |
light corn syrup |
Directions:
1. Ingredients
2. slab pork spare ribs (about 4 pounds)
3. -ounces Neely's BBQ Seasoning, recipe follows
4. quart Neely's BBQ Sauce, recipe follows
5. Directions
6. Place pork rib slab flat on a clean chopping board. Pull off membrane. Cut off the excess fat and meat. Season both sides of the slab with Neely's BBQ Seasoning. Refrigerate for at least 24 hours.
7. Preheat your grill at 275 degrees F, using hickory wood and charcoal.
8. Place the slab on the grill away from the flame, using indirect heat. Cook the slab for approximately 2 1/2 hours with the curl side up. Flip the slab over to finish cooking for approximately 1 hour or until you get full bend in the slab.
9. For dry ribs: Pull ribs off grill, sprinkle Neely's BBQ Seasoning over entire slab. Cut between the bones and serve.
10. For wet ribs: Pull ribs off grill, pour Neely's BBQ Sauce over slab. Cut between the bones and serve.
11. Neely's BBQ Seasoning:
12. ounces paprika
13. ounces white sugar
14. teaspoon onion powder
15. Mix all the ingredients and set aside.
16. Neely's BBQ Sauce:
17. ounces ketchup
18. ounces water
19. ounces brown sugar
20. ounces white sugar
21. /2 tablespoon freshly ground black pepper
22. /2 tablespoon onion powder
23. /2 tablespoon dry mustard powder
24. -ounce lemon juice
25. -ounce Worcestershire sauce
26. ounces apple cider vinegar
27. -ounce light corn syrup
28. ounces Neely's BBQ Seasoning
29. 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 2 hours.
30. Yield: 1 quart sauce
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