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

Source: Patrick Neely, Neely`s Bar-B-Que Restaurant, Memphis, Tennessee32 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 ribsNeely`s SeasoningMix the following ingredients:4 ounces paprika
2 ounces granulated sugar
1 teaspoon onion powderCombine 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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