>From the Food Network website...


Neely's Wet BBQ Ribs 

Recipe courtesy Patrick and Mark Neely
Show: BBQ with Bobby Flay
Episode: Barbecue Feuds

Difficulty: Easy 
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.

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