Ingredients
- Sauce:
- 32 ounces ketchup
- 16 ounces water
- 6 ounces brown sugar
- 6 ounces white-colored sugar
- 1 tablespoon freshly ground pepper
- 1 tablespoon onion powder
- 1 tablespoon dry mustard powder
- 2 ounces fresh lemon juice
- 2 ounces Worcestershire sauce
- 8 ounces apple cider vinegar treatment
- 2 ounces light corn syrup
- three or four pounds spare ribs
- 2 ounces Neely's Seasoning Mix, recipe follows
- Neely's Seasoning Mix:
- 4 ounces paprika
- 2 ounces sugar
- 1 teaspoon onion powder
Directions
Sauce:
Combine all the sauce ingredients inside a stockpot or large Nederlander oven. Provide a boil over high temperature, stirring frequently to avoid sticking. Reduce temperature to low and simmer, uncovered, not less than half an hour. Meanwhile, trim the spare ribs, taking out the upper brisket bone and then any extra fat this can create a St. Louis-style rib. Rinse the ribs and season with Neely's Seasoning, after which cover and refrigerate for 4 to 12 hrs.
Indirect cooking inside a barbecue pit is suggested to avoid burning. Prepare at 250 levels F (curled side of ribs facing up) for that first 3 hrs, after which boost the temperature to 300 levels F for that final 3 hrs. Baste the ribs only over the past half an hour of cooking to avoid sauce from burning.
Neely's Seasoning Mix:
Mix all ingredients together inside a bowl.
Home Prepare Recipe. A viewer or guest from the show, who might not be an expert prepare, provided this recipe. The Meals Network Kitchen haven't tested this recipe and for that reason cannot make representation regarding the results.