Neely's Wet BBQ Ribs

Memphis Ribs from Neely's Bar-B-Que

GMA Recipes Dinner
Difficulty: Moderate
Cook Time: min

In Memphis, it's been a long-running debate. Are wet ribs tastier than dry ribs?

To decide for yourself, try this recipe from the famous Memphis rib joint, Neely's Bar-B-Que Restaurant then try the wet ribs from Charlie Vergos Rendezvous restaurant.


  • Ribs
  • 32 ounces ketchup
  • 16 ounces water
  • 6 ounces brown sugar
  • 6 ounces white sugar
  • 1 Tablespoon black pepper
  • 1 Tablespoon onion powder
  • 1 Tablespoon ground mustard
  • 2 ounces Neely's Seasoning (see recipe below)
  • 2 ounces lemon juice
  • 2 ounces Worcestershire
  • 8 ounces apple-cider vinegar
  • 2 ounces corn syrup
  • 3 to 4 pound Spare Rib
  • Neely's Seasoning
  • 4 ounces paprika
  • 2 ounces white sugar
  • 1 teaspoon onion powder
  • Cooking Directions

    Mix the ingredients for Seasoning.

    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 degrees for the first three hours, and 300 degrees 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.

    Recipe courtesy of Patrick Neely of Neely's Bar-B-Que Restaurant in Memphis, Tenn. Copyright 2002.

    Recipe Summary

    Main Ingredients: brown sugar, apple-cider vinegar, paprika

    Course: Dinner, Main Course, Sauces and marinades

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