Neely's Bar-B-Que Restaurant Wet BBQ Ribs


  • 32 oz ketchup
  • 16 oz water
  • 6 oz brown sugar
  • 6 oz granulated sugar
  • 1 Tbsp black pepper
  • 1 Tbsp onion powder
  • 1 Tbsp ground mustard
  • 2 oz Neely's Seasoning
  • 2 oz lemon juice
  • 2 oz Worcestershire sauce
  • 8 oz apple cider vinegar
  • 2 oz corn syrup
  • 3 to 4 lbs spare ribs

Neely's Seasoning:

  • 4 oz paprika
  • 2 oz granulated sugar
  • 1 tsp onion powder


Combine sauce ingredients in a stockpot. Cook at a high temperature and bring to a boil and stir to prevent sticking.

Lower temperature and simmer without cover for at lease 30 minutes.

Trim a 3- to 4-pound spare rib (remove the upper brisket bone and any other excess; this will produce a St. Louis style rib).

Rinse and season rib with Neely's Seasoning, then refrigerate for 4 to 12 hours.

We recommend that ribs are cooked on an indirect barbecue pit to prevent burning. The ideal temperature is 250° F for the first three hours, and 300° F for the final three hours.

Load ribs curl side up, so the juices will maintain their moisture. After three hours, turn ribs and increase temperature. Baste ribs with Neely's barbecue sauce during the last 30 minutes of cooking so sauce will not burn.

Makes 4

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