>From the Food Network website...
Neely's Wet BBQ Ribs
Recipe courtesy Patrick and Mark Neely
Show: BBQ with Bobby Flay
Episode: Barbecue Feuds
Prep Time: 25 minutes
Inactive Prep Time: 4 hours
Cook Time: 6 hours
Yield: 4 servings
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
3 to 4 pounds spare ribs
2 ounces Neely's Seasoning Mix, recipe follows
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:
4 ounces paprika
2 ounces sugar
1 teaspoon onion powder
Mix all ingredients together in a bowl.
Rhonda G in Missouri
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
Owner of http://groups.yahoo.com/group/awesomeswapsandmore/?yguid=301586139
Owner of http://groups.yahoo.com/group/Rhondas_Recipe_Exchange/?yguid=301586139
Owner of http://groups.yahoo.com/group/JustSwaps4USFriends/
All are looking for new members!!!
Got a little couch potato?
Check out fun summer activities for kids.
[Non-text portions of this message have been removed]