Shelly's Recipe

NEELY'S MEMPHIS BBQ PORK SPARE RIBS

Category: Ribs

1 slab pork spare ribs (about 4 lbs)
4 oz Neely's BBQ Seasoning, recipe follows
1 quart Neely's BBQ Sauce, recipe follows

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.

Preheat your grill at 275, using hickory wood and charcoal. 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 inchbend inch in the slab.

For dry ribs: Pull ribs off grill, sprinkle Neely's BBQ Seasoning over entire slab. Cut between the bones and serve.

For wet ribs: Pull ribs off grill, pour Neely's BBQ Sauce over slab. Cut between the bones and serve.

Neely's BBQ Seasoning
4 oz paprika
2 oz white sugar
1 tsp onion powder

Mix all the ingredients and set aside.


Neely's BBQ Sauce
16 oz ketchup
8 oz water
3 oz brown sugar and white sugar
1/2 tbsp ground black pepper, onion powder and dry mustard powder
1 oz lemon juice, Worcestershire sauce and light corn syrup
4 oz apple cider vinegar
2 oz Neely's BBQ Seasoning

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. Yield: 1 quart sauce