Neelys Barbeque Sauce Recipes

NEELY'S BBQ SAUCE

Steps:

• In a medium saucepan, combine all ingredients.
• Bring mixture to a boil, reduce heat to simmer.
• Cook uncovered, stirring frequently, for 1 hour 15 minutes.

NEELY'S WET BBQ RIBS

Steps:

• 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 excess 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.
• Mix all ingredients together in a bowl.

BARBEQUE BAKED BEANS

Steps:

• Preheat oven to 275 degrees F.
• In a large Dutch oven, heat oil over medium heat. Saute the red pepper, onion and garlic until softened, about 2 minutes. Add the baked beans and remaining ingredients and bring to a low simmer. Cover the beans and place in the preheated oven. Bake for 45 minutes.
• Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
• In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

THE NEELY'S BARBEQUE SEASONING

Steps:

• Stir together all ingredients in a small bowl.
• Store in an airtight container in a cool, dry place.
• This seasoning will last up to 6 months.

NEELY'S BARBECUE SAUCE

Steps:

• For NEELY'S BARBECUE SAUCE, combine all of the ingredients in a large pot or a Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce the temperature to very low and simmer, uncovered, for at least 2 hours, stirring occasionally. Remove from the heat, cool, and use as needed. Stored in a tightly sealed container, this sauce will keep in the fridge for up to 2 months.
• For NEELY'S BARBECUE SEASONING, stir together the ingredients in a small bowl. Stored in an airtight container in a cool, dry place, this seasoning will last for up to 6 months. Yields: about 2½ cups.

NEELY'S BARBEQUE SAUCE

Steps:

• Mix all of the ingredients in a large pot.
• Bring to a boil over high heat, stirring frequently to prevent sticking.
• Reduce the temperature to very low and simmer uncovered, for at least 2 hours, stirring occasionally.
• If you feel it needs it, add salt to taste.
• Remove from heat, cool, and use as needed.
• Store in a tightly sealed container for up to 2 months.

BBQ RANCH DIPPING SAUCE

Steps:

• Mix in all the ingredients until smooth. Cover and chill for 1 hour to meld the flavors.
• Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
• In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

NEELY'S BARBECUE SAUCE

Steps:

• Combine all of the ingredients in a large pot or a Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce the temperature to very low and simmer, uncovered, for at least 2 hours, stirring occasionally. Remove from the heat, cool, and use as needed. Stored in a tightly sealed container, this sauce will keep in the fridge for up to 2 months.

COPYCAT NEELY'S BBQ SAUCE

Steps:

• In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer.
• Cooked uncovered, stirring frequently, for 2 hours.

NEELY'S BARBECUE SEASONING

Steps:

• Stir together the ingredients in a small bowl. Stored in an airtight container in a cool, dry place, this seasoning will last for up to 6 months.