THE NEELYS SWEET COLA RIBS
Show: Down Home with the Neelys Episode: Neely All the Time Time does not include marinating time. After reading reviews I think I will cut back on salt in the rub. Depending on your grill you might need to cook longer. I have not tried this recipe yet though.
Provided by Luvs 2 Cook
Categories Pork
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- For the sauce: In a medium saucepan, over medium heat, add oil. Once heated, add the onion and garlic and saute until tender. Add all the remaining sauce ingredients and bring to a boil. Reduce heat to a simmer and cook uncovered, stirring frequently, for 1 hour 15 minutes.
- For the dry rub: Whisk all dry ingredients together in a small bowl. This can be stored up to 6 months in an airtight container.
- For the ribs: Rinse and dry ribs. Place on a clean cutting board, pull off the membrane and trim the ribs of excess fat. Liberally season both sides of the ribs with rub. Wrap ribs with plastic wrap and refrigerate 4 to 12 hours so flavors can permeate.
- Preheat grill to 250 degrees F. using hickory and charcoal. Set up your grill for indirect heat.
- Place ribs, meatier side down, on the grill away from the coals. Close grill cover. Cook the pork ribs for 1 hour 15 minutes; flipping several times for even cook.
- *Coat ribs with Sweet Cola Barbecue Sauce and cook for another 20 minutes.
- *Reserve some of the sauce for dipping when the ribs are served.
NEELY'S WET BBQ RIBS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 10h25m
Yield 4 servings
Number Of Ingredients 16
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.
SWEET COLA BBQ BEEF RIBS
Steps:
- To make the rub: Whisk together the first six ingredients in a small bowl. Reserve 1 tablespoon of the seasoning for the sauce that will finish the dish.
- Rinse the ribs in cold water, then pat dry with paper towels, and pull off the thin silver membrane (see headnote). Season both sides of the slabs with the seasoning, and refrigerate for at least 12 hours.
- Preheat the grill to 225 degrees F, preferably using hickory and charcoal. Place the slabs, meat side down, away from the flame, using indirect heat. Cook for 2 hours. Flip the slabs, and continue cooking for 45 minutes, or until you get the full bend in the slabs. Brush with the sweet cherry-cola BBQ sauce, and continue cooking for 15 minutes.
- Remove from heat, slice into ribs, and serve with additional sauce.
- SWEET CHERRY-COLA BBQ SAUCE
- Combine all ingredients in a large saucepan. Bring to a boil, then lower the heat and gently simmer for 1 hour, stirring occasionally.
NEELYS BBQ DRY RUB
From Cooking with Paula Deen magazine May-June 2008. This recipe ws developed by The Neely's. Rub on both sides of your choice of spare ribs (beef or pork). Wrap in foil and refrigerate at least 8 hours, then grill.
Provided by Kerena
Categories Low Cholesterol
Time 5m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 3
Steps:
- In small bowl combine all ingredients. Stir to combine.
- Store in an airtight container.
Nutrition Facts : Calories 282.2, Fat 5.3, SaturatedFat 0.9, Sodium 32.8, Carbohydrate 64.6, Fiber 15.2, Sugar 42.1, Protein 6.4
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