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Wet BBQ Pork Ribs
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
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 cexcess 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.
Seasoning Mix:
4 ounces paprika
2 ounces sugar
1 teaspoon onion powder
Mix all ingredients together in a bowl. |
