Recipe courtesy of Patrick and Gina Neely
Total:
10 hr 25 min
Prep:
25 min
Inactive:
4 hr
Cook:
6 hr
Yield:
4 servings
Level:
Easy
Total:
10 hr 25 min
Prep:
25 min
Inactive:
4 hr
Cook:
6 hr
Yield:
4 servings
Level:
Easy
Total:
10 hr 25 min
Prep:
25 min
Inactive:
4 hr
Cook:
6 hr
Yield:
4 servings
Level:
Easy

Ingredients

Sauce:
  • 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
Ribs:
  • 3 to 4 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

Watch how to make this recipe.

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.

Neely's Seasoning Mix:

Mix all ingredients together in a bowl.

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