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Neely’s BBQ Pork Spare Ribs

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Servings: 15


  • 1 slab about 4 lbs pork spare ribs
  • 4 oz recipe follows barbecue seasoning
  • 1 quart recipe follows barbecue sauce
  • 4 oz paprika
  • 2 oz plus 3 oz for sauce white sugar
  • 1 1/2 teaspoons divided 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


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.