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.