July 4 - National Barbecued Spareribs Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Neely's BBQ Memphis-Style Pork Ribs
Categories: Pork, Bbq, Rubs, Sauces
Yield: 6 Servings

12 lb (3 slabs) pork spare ribs
- (also called St. Louis
- style ribs); untrimmed
Kosher salt
2 c Neely's Barbecue Seasoning;
- (below, more if desired)
4 c Neely's Barbecue Sauce;
- (below, more if desired)

MMMMM-----------------NEELY'S BARBECUE SEASONING----------------------
1 1/2 c Paprika
3/4 c Sugar
3 3/4 tb Onion powder

MMMMM-------------------NEELY'S BARBECUE SAUCE------------------------
2 c Ketchup
1 c Water
1/4 c Light brown sugar
1/4 c Granulated sugar
1 1/2 ts Fresh ground black pepper
1 1/2 ts Onion powder
1 1/2 ts Dry mustard powder
2 tb Fresh lemon juice
2 tb Worcestershire sauce
1/2 c Apple cider vinegar
2 tb Light corn syrup
1 tb Neely's Barbecue Seasoning

MAKE THE RUB: Stir all ingredients in a small bowl. Store
in an airtight container in a cool, dry place for up to
six months.

Makes about 2 1/2 cups

MAKE THE BBQ SAUCE: Combine all ingredients in a large
pot. Bring to a boil over high heat, stirring frequently.
Reduce to low heat and simmer, uncovered, for at least two
hours, stirring occasionally. Remove from heat and cool.
Store in a tightly sealed container in the refrigerator
for up to two months.

Makes about 2 cups

MAKE THE RIBS: Rinse the slabs in cold water, pat dry,
then place on a clean chopping board. Remove the white
membrane with your fingers. Trim the excess fat and meat
with a small knife, and use a sharp knife to trim the
brisket bone, or rib tip. Season both sides of the slabs
with salt and Neely's Barbecue Seasoning. Refrigerate for
at least one hour, or up to a day in advance.

Preheat a grill to 250+|F/120+|C.

Place the slabs away from the flame, and cook curl-side up
for about two and a half hours. Flip the slabs, and cook
about one more hour.

FOR DRY RIBS: remove the ribs from the grill, then
sprinkle additional Neely's Barbecue Seasoning on both
sides of each slab. Slice between the bones and serve.

FOR WET RIBS: remove the slabs from the grill, then pour
Neely's Barbecue sauce over the slabs.

Makes 6 servings

Source: Down Home with the Neelys: A Southern Family Cookbook

Recipe from: http://www.recipelink.com

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