 |
|
|
|
Neely's Wet BBQ Ribs From Patrick Neely of Neely's Bar-B-Que Restaurant in Memphis, Tenn. In Memphis, it's been a long-running debate. What's better, wet ribs or dry ribs? Decide for yourself, here's the recipe for wet ribs from famous Memphis rib joint, Neely's Bar-B-Que Restaurant. Then try the dry ribs recipe! Ingredients Directions 1. Combine sauce ingredients in a stockpot, cook at a high temperature and bring to a boil and stir to prevent sticking. 2. Lower temperature and simmer without cover for at lease 30 minutes. 3. Trim a 3 to 4 pound spare rib (remove the upper brisket bone and any other excess; this will produce a St. Louis style rib) 4. Rinse and season rib with Neely's seasoning, then refrigerate for 4 to 12 hours. 5. We recommend that ribs are cooked on an indirect barbecue pit to prevent burning. The ideal temperature is 250 degrees for the first three hours, and 300 degrees for the final three hours. 6. Load ribs curl side up, so the juices will maintain their moisture. After three hours, turn ribs and increase temperature. Baste ribs with Neely's barbecue sauce during the last 30 minutes of cooking so sauce will not burn. Neely's Seasoning Ingredients Directions Simply mix the ingredients and set aside. Recipe courtesy of Patrick Neely of Neely's Bar-B-Que Restaurant in Memphis, Tenn. © 2002.
Select another recipe from the list at the left or return to Cookin' with Good Morning America Recipes. |
|
|
|
 RECIPES TO GRILL AND SUPER SIDES  Beer Can Chicken from Steven RaichlenQueen Latifah's Four Alarm Ass Kickin' BBQ SauceFeasty Beer Dogs and Beer BratsMarinated Beef Kebabs with Grilled Onion and ZucchiniMemphis Style RibsEmeril's Baby Back Ribs with Sweet Barbecue SauceChinois Grilled London Broil with Cilantro Mint VinaigretteGrilled VegetablesGrilled Chicken with Coffee Barbecue SauceGrilled Spice Rubbed Chicken BreastDry-Rubbed Skirt Steak from Mario BataliDr. Pepper Flank Steak from Grady SpearsBarbecued Portobello Mushrooms and Vidalia Onions from Emeril LagasseStuffed Barbecued Chicken With Spicy Pineapple Barbecue SauceGrilled Spice Rubbed Chicken Breast from Chef David WalzogEmeril's Fajitas With A Cajun Twist from Emeril LagasseBarbecued Meatloaves from Melanie BarnardDry-Rubbed Skirt SteakHoney Spareribs ChinoisBaby Back Ribs with Orange Chipotle GlazeGrilled Sugar-Dipped PineapplePerini Ranch RubGrilled SourdoughGrilled Potato SaladGrill-Roasted Corn on the CobBruschetta with Grilled Shrimp and Sweet Basil Mustard |
|||
|
| |||||||||||
|
NOTE: This site is not GMA or ABC!
Copyright ©2009, WCHS-TV8 |
