Memphis-Style Barbecued Pork Ribs
"Pat: Our first taste of national recognition came in 1997, when our pork ribs were voted "the best ribs in Memphis" by the local media. After the votes were cast, the Today Show came calling. Tony and I wound up being featured on a segment with Al Roker. Al's enthusiasm for our cooking made others take notice--it was a big moment. Its important to note that we did not become rib masters overnight. It took time to learn the appropriate techniques. Tender, slow-cooking spare ribs require a certain amount of skill and experience. We got ours, and now we are going to give you yours...."
INGREDIENTS
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For the Ribs: Four 3-pound slabs pork spare ribs (also called St. Louis-style ribs) untrimmed
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Kosher salt
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2 cups Neely's Barbecue Seasoning, plus more, as desired
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4 cups Neely's Barbecue Sauce
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For the Neely's Barbecue Seasoning: 1 1/2 cups paprika
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3/4 cup sugar
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3 3/4 tablespoons onion powder
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For the Neely's Barbecue Sauce: 2 cups ketchup
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1 cup water
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1/4 cup light-brown sugar
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1/4 cup granulated sugar
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1 1/2 teaspoons freshly ground black pepper
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1 1/2 teaspoons onion powder
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1 1/2 teaspoons mustard powder
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2 tablespoons fresh lemon juice
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2 tablespoons Worcestershire sauce
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1/2 cup apple-cider vinegar
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2 tablespoons light corn syrup
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1 tablespoon Neely's Barbecue Seasoning
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