| Level: | Easy |
| Total: | 10 hr 25 min |
| Prep: | 25 min |
| Inactive: | 4 hr |
| Cook: | 6 hr |
| Yield: | 4 servings |
Ingredients
- 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
- 4 ounces paprika
- 2 ounces sugar
- 1 teaspoon onion powder
Instructions
- 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.
- Mix all ingredients together in a bowl.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1876 |
| Total Fat | 97 g |
| Saturated Fat | 31 g |
| Carbohydrates | 194 g |
| Dietary Fiber | 12 g |
| Sugar | 162 g |
| Protein | 69 g |
| Cholesterol | 318 mg |
| Sodium | 2568 mg |
Reviews
Made these for New Year’s Eve dinner. My husband was so pleased, he said don’t change one thing it’s perfect the way it is!
Followed the recipe exactly, except cooked mine in the oven wrapped in foil for 3 hours, unwrapped, brushed sauce top and underneath and cooked uncovered another 30 min. Ribs were beautifully tender and moist. Rub: mostly paprika. Waaay too much for my taste (and I *love* paprika). The sauce tasted overwhelmingly of ketchup. I would not make these again.
DO NOT trust this recipe for cooking temp or time. Evidently the Neelys missed school the day they taught time!
6 hours my ass! Try 3 1/2!!!
Great recipe, everything was perfect as is. No need to change anything and btw, if you completely change the recipe why bother leaving a comment because you obviously didn’t like it to begin with.
Turned out to be pretty good. Perhaps i did them wrong, but they weren’t as tender as some others i have made. Ill try again and see if I get them right this time
I changed things around, but these ribs were really tasty. I seasoned 1 full rack of pork back ribs with 2 tsps paprika, 2 tsps brown sugar, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried oregano leaf, 1 tsp thyme, 1/2 tsp salt, ground pepper, 1/4 tsp instant coffee, and a pinch cayenne. I did sort of the same thing as another reviewer and tightly wrapped the ribs in foil and roasted in the oven at 300 deg for 2.5hrs. About half way through the roasting, I poured several tablespoons of basic/original BBQ sauce over the ribs. The ribs were then put on a charcoal bbq (not too hot to prevent the sauce covered ribs from burning for half an hour and were generously basted with more BBQ sauce. They were really tender with lots of flavour. Better than the ribs I had at a recent BBQ competition at the PNE!
These ribs were delicious.
This was a really good recipe. I did a little twist on the prep in that I baked it in the oven, in a roasting pan tightly wrapped in foil at 300 degrees for 2.5 hrs instead of preparing on the grill. I poured on some of the BBQ sauce in the last 30-45 minutes. The ribs were falling off the bone! These ribs were very pleasing to the eye and the sauce was delicious. The only flaw was that, despite putting the rub and allowing the ribs to marinate overnight, the ribs were a little bland. Not sure why, but I think next time I will allow the ribs to bake in more of the sauce for the last 30-45 minutes. To combat the bland taset, we just used some of the sauce for dipping. All said, I will try this recipe again and would recommend.
Awesome, Awesome, Awesome! I will never look for another BBQ recipe. This was fantastic and the whole family loved it. I did marinate for 18 hours and use Sweet Baby Rays sauce, but it was the best we have ever tasted. Thank you, Neelys!
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.