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Neely’s BBQ Pork Spare Ribs

By The Neelys


Difficulty: Medium

Prep time: 24 hours

Cook time: 210 minutes

Servings: 8


Neely's BBQ Pork Spare Ribs

  • 1 slab pork spare ribs (about 4 lbs)
  • 4 oz neely's bbq seasoning, recipe follows
  • 1 quart Neely's bbq sauce, recipe follows

Neely's BBQ Seasoning

  • 4 oz paprika
  • 2 oz white sugar
  • 1/2 teaspoon onion powder

Neely's BBQ Sauce

  • 3 oz white sugar
  • 1 teaspoon onion powder
  • 16 oz ketchup
  • 8 oz water
  • 3 oz brown sugar
  • 1/2 tablespoon freshly ground black pepper
  • 1/2 tablespoon dry mustard powder
  • 4 oz apple cider vinegar
  • 1 oz light corn syrup


Neely's BBQ Pork Spare Ribs

Place pork rib slab flat on a clean chopping board. Pull off membrane. Cut off the excess fat and meat. Season both sides of the slab with Neely’s BBQ Seasoning. Refrigerate for at least 24 hours.

Preheat your grill at 275 °F, using hickory wood and charcoal.

Place the slab on the grill away from the flame, using indirect heat. Cook the slab for approximately 2 1/2 hours with the curl side up. Flip the slab over to finish cooking for approximately 1 hour or until you get full bend in the slab.

For dry ribs: Pull ribs off grill, sprinkle Neely’s BBQ Seasoning over entire slab. Cut between the bones and serve.

For wet ribs: Pull ribs off grill, pour Neely’s BBQ Sauce over slab. Cut between the bones and serve.

Neely's BBQ Seasoning

Mix 4 oz paprika, 2 oz white sugar and 1 teaspoon onion powder and set aside.

Neely's BBQ Sauce

Combine ketchup, water, brown sugar, 3 oz white sugar, pepper, 1/2 tablespoon onion powder, dry mustard, lemon juice, Worcestershire, vinegar and corn syrup 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 2 hours.