Best Neelys Southwest Style Ribs Recipes

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NEELY'S BBQ PORK SPARE RIBS



Neely's BBQ Pork Spare Ribs image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time P1DT3h40m

Yield 4 servings

Number Of Ingredients 18

1 slab pork spare ribs (about 4 pounds)
4-ounces Neely's BBQ Seasoning, recipe follows
1 quart Neely's BBQ Sauce, recipe follows
4 ounces paprika
2 ounces white sugar
1 teaspoon onion powder
16 ounces ketchup
8 ounces water
3 ounces brown sugar
3 ounces white sugar
1/2 tablespoon freshly ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon dry mustard powder
1-ounce lemon juice
1-ounce Worcestershire sauce
4 ounces apple cider vinegar
1-ounce light corn syrup
2 ounces Neely's BBQ Seasoning (recipe above)

Steps:

  • 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 degrees 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.
  • Mix all the ingredients and set aside.
  • 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 2 hours.

THE NEELEY'S KANSAS CITY BABY BACK RIBS DRY RUB AND COOK METHOD



The Neeley's Kansas City Baby Back Ribs Dry Rub and Cook Method image

My husband and I saw this on Food Networks Down Home With the Neeley's and had to try it. I am so glad we did! It is awesome!!! The ONLY way we will make ribs anymore!!! These ribs are time consuming; it is an all day job, so make these on a day that you have 5 or 6 hours to spare! You won't be dissapointed!!!

Provided by robingracejohnson

Categories     Pork

Time P1DT5h

Yield 1 rack of ribs, 4 serving(s)

Number Of Ingredients 9

2 cups brown sugar
1/2 cup dried mustard
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon cayenne
1 tablespoon onion powder
1 tablespoon salt
1 tablespoon pepper
1 rack baby back ribs

Steps:

  • Mix all the dry rub ingredients together.
  • Rub desired amount onto a rack of baby back ribs.
  • Cover with plastic wrap and let sit in refrigerator for 24 hours before grilling.
  • Heat your charcoal grill and prepare it to use your smoker attachment. If you do not have a smoker (we don't) just situate the charcoals to one side of the grill.
  • When grill is heated and the flames go away place rack of ribs, skin side up, on the grill on the opposite side that the charcoals are on. This makes for cooking with indirect heat.
  • Cook ribs on grill for 5 or 6 hours, turning and basting with your favorite BBQ sauce (ours is Sweet Baby Rays hickory and brown sugar) every 30 minutes. Temperature of grill should be around 225 degrees.

Nutrition Facts : Calories 1138.3, Fat 52.4, SaturatedFat 17.5, Cholesterol 184.4, Sodium 1987.5, Carbohydrate 117.4, Fiber 3.4, Sugar 108.1, Protein 55.1

NEELY'S DRY BBQ RIBS



Neely's Dry BBQ Ribs image

Provided by Food Network

Categories     main-dish

Time 10h18m

Yield 4 servings

Number Of Ingredients 5

3 to 4 pounds spare ribs
4 ounces Neely's Seasoning Mix, recipe follows
8 ounces paprika
4 ounces sugar
2 teaspoons onion powder

Steps:

  • 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. Sprinkle the ribs with Neely's Seasoning Mix during the last 30 minutes of cooking.
  • Mix all ingredients together in a bowl.

THE NEELYS MEMPHIS-STYLE HICKORY-SMOKED BEEF AND PORK RIBS



The Neelys Memphis-Style Hickory-Smoked Beef and Pork Ribs image

Show: Down Home with the Neelys Episode: Sunday Supper Time does not include marinating time in fridge (8hrs). I used my gas grill, also using indirect cooking method.

Provided by Luvs 2 Cook

Categories     Pork

Time 6h45m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
2 beef rib racks (4 pounds each)
2 pork spare rib racks (3 pounds each)
2 cups neely's bbq dry rub seasonings
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard

Steps:

  • For the rub: Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
  • For the ribs: Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 to 1/2 cup Neely's BBQ Rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate.
  • Preheat grill to 250 degrees F. using hickory and charcoal.
  • Use indirect heat and cook with the cover down.
  • Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed. Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill.
  • For dry ribs: Sprinkle extra Neely's BBQ seasoning over ribs, cut bones and serve.
  • For wet ribs: Coat ribs with Neely's BBQ sauce, cut and serve.
  • Barbecue Sauce: In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes. Yield: 3 1/2 cups.

NEELY'S WET BBQ RIBS



Neely's Wet BBQ Ribs image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 10h25m

Yield 4 servings

Number Of Ingredients 16

32 ounces ketchup
16 ounces water
6 ounces brown sugar
6 ounces white sugar
1 tablespoon freshly ground black pepper
1 tablespoon onion powder
1 tablespoon dry mustard powder
2 ounces lemon juice
2 ounces Worcestershire sauce
8 ounces apple cider vinegar
2 ounces light corn syrup
3 to 4 pounds spare ribs
2 ounces Neely's Seasoning Mix, recipe follows
4 ounces paprika
2 ounces sugar
1 teaspoon onion powder

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.

SOUTHWESTERN-STYLE BABY BACK RIBS



Southwestern-Style Baby Back Ribs image

I once considered making more authentic smoked ribs for a tailgate party and, in the planning, realized that not only would I need to be at the parking lot hours before everyone else, but my grill was not large enough to smoke enough ribs for everyone in my party. And to try to pass off just "a taste" of barbecued ribs is like trying to arm-tackle Priest Holmes. So it was a choice between shelling out for another grill or devising another method of cooking the ribs. Baking them first in a slow oven produced moist, flavorful meat I then had only to finish on the grill.

Provided by Bob Sloan

Categories     Pork     Bake     Spice     Fall     Tailgating     Grill/Barbecue

Yield Makes 4 servings

Number Of Ingredients 11

1 tablespoon dried thyme
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon brown sugar
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon ground black pepper
3 racks baby back ribs, about 5 pounds
3 cups barbecue sauce

Steps:

  • At home
  • In a small bowl, mix together the thyme, garlic, onion powder, brown sugar, paprika, chili powder, rosemary, salt, and black pepper. Rub the spice mixture over both sides of the ribs. Wrap in plastic and refrigerate overnight or up to 24 hours.
  • Preheat the oven to 325°F. Unwrap the ribs and place them on a baking sheet. Cover completely with foil. Bake for 1 hour and 10 minutes. Remove the foil and let the ribs cool. Refrigerate them, wrapped in plastic, until you are ready to pack, up to 24 hours.
  • Just before leaving, cut the racks into individual ribs and place them in a large, sealable plastic container. Add 1 cup of the barbecue sauce and stir so all the ribs are coated.
  • At the tailgate
  • Prepare coals for a medium fire. When the coals are hot, grill the ribs for 10 minutes, until they are lightly charred and heated through, turning them several times and applying several more moppings of sauce.
  • Serve the ribs hot, accompanied by more sauce.

NEELY'S SHORT RIBS



Neely's Short Ribs image

Make and share this Neely's Short Ribs recipe from Food.com.

Provided by Chele B

Categories     Meat

Time 3h20m

Yield 4-6 serving(s)

Number Of Ingredients 15

1/4 cup olive oil, divided
6 lbs beef short ribs
salt & freshly ground black pepper
1 large onion, coarsely chopped
1 carrot, chopped
4 garlic cloves, chopped
2 celery ribs, chopped
1 tablespoon tomato paste
2 cups dry red wine
3 cups low sodium chicken broth
1 (15 ounce) can diced tomatoes, in thick puree
3 fresh thyme sprigs
1 bay leaf
1 orange, zested
1 tablespoon chopped fresh parsley leaves, for garnish

Steps:

  • Directions.
  • Preheat the oven to 350 degrees F. Heat about 2-tablespoons of the olive oil in a large Dutch oven over high heat.
  • Season the short ribs well with salt and pepper. Over medium heat, brown ribs for 6 minutes on each side. You will need to do this in batches. Remove the browned short ribs to a plate and repeat with remaining ribs and oil.
  • Add onion, carrots, garlic, celery, and salt and pepper to the Dutch oven and saute until softened, about 5 minutes. Add the tomato paste and wine to the vegetables and cook, stirring, about 1 minute. Add the stock, diced tomatoes, thyme, and bay leaf. Return the browned short ribs and any juices that have accumulated back into the Dutch oven. Add orange zest. Cover with a heavy lid and place in the oven and braise for 3 hours or until the meat is very tender.
  • Once the ribs are tender, remove the ribs to a platter. Taste for seasoning. Add salt and pepper, to taste. Serve the short ribs over the stone ground grits, if desired. Garnish with fresh chopped parsley.

Nutrition Facts : Calories 2964, Fat 261.4, SaturatedFat 109.5, Cholesterol 517.1, Sodium 683.5, Carbohydrate 23.4, Fiber 3.8, Sugar 11.2, Protein 103.8

SWEET COLA RIBS



Sweet Cola Ribs image

The Neelys say, "These ribs will blow you away. The smoke and indirect heat leave you with deliciously tender ribs while the cola packs a punch of unexpected sweetness. Our secret is removing the fatty membrane from the ribs before cooking and glazing them to sweet perfection at the end of the grill time. Perfection!"

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 15h10m

Yield 4 servings

Number Of Ingredients 20

1 tablespoon vegetable oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
2 cups ketchup
1 can cola
1/2 cup apple cider vinegar
2 tablespoons brown sugar
1/2 tablespoon freshly ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1/2 tablespoon lemon juice
1 tablespoon Worcestershire sauce
2 tablespoons salt
2 tablespoons brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon black pepper
2 racks pork spare ribs (about 3 pound each)

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.

NEELY'S KANSAS CITY STYLE PORK RIBS



Neely's Kansas City Style Pork Ribs image

The Neeley's have a cooking show on Food Network, and I love their recipes. If you love ribs like I do, you have got to TRY THESE!!! These ribs have some spice to them, so if you are making them for the kiddos or for those that don't like spicy food, reduce the amount of cayenne pepper to your liking. PLEASE NOTE: The preparation time does not include the time it takes for the ribs to sit in the fridge with the rub on (1-24 hrs.) ALSO: It takes 3-4 hours, depending on whether you slow cook them on the grill or in the oven.

Provided by Lindas Busy Kitchen

Categories     Pork

Time 4h15m

Yield 4 large or 8 small

Number Of Ingredients 21

2 slabs pork spareribs, 3 pounds each
kansas city barbecue sauce, recipe follows
2 cups brown sugar
1/2 cup dry mustard
1 tablespoon cayenne pepper
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon salt
2 teaspoons fresh ground black pepper
2 tablespoons vegetable oil
1 about 2/3 cup small onion, finely diced
3 cups water
1 cup tomato paste (2 6-ounce cans)
1/2 cup brown sugar
2/3 cup apple cider vinegar
1/4 cup molasses
1/2 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon fresh ground black pepper

Steps:

  • Dry Rub:.
  • Remove the thin white membrane off of the bone-side of the ribs. Mix together the brown sugar, dry mustard, cayenne, paprika, garlic powder, onion powder, salt and pepper in a small bowl. Massage the rub into the ribs and let sit for 1 hour or up to overnight.
  • If cooking on the grill, place the ribs meat-side down next to medium-hot coals that are about 225 degrees F. The indirect heat will cook them slower, making them tender. Allow to cook for 1 hour. Turn ribs every half hour and baste with the Kansas City Barbeque Sauce. Cook until the ribs are tender, about 3 to 4 hours.
  • If cooking indoors, place in a roasting pan with a rack. Slather the ribs with the Kansas City Barbeque Sauce and tent a piece of aluminum foil over them. In a preheated 350 degrees F. oven, place the ribs, basting with the sauce every 30 minutes and removing the foil for the last 30 minutes and cooking until fork tender, about 2 1/2 to 3 hours.
  • Kansas City Barbeque Sauce:.
  • In a small sauce pot on medium-high heat, heat the oil and add the onion, cooking until translucent.
  • Add the remaining ingredients in a large bowl and mix together. Add to sauce pan and let simmer for 30 to 45 minutes. Use to baste the pork spare ribs.
  • Makes 3 cups sauce.

NEELYS BBQ DRY RUB



Neelys BBQ Dry Rub image

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

1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

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

NEELY'S WET BBQ RIBS



Neely's Wet BBQ Ribs image

Make and share this Neely's Wet BBQ Ribs recipe from Food.com.

Provided by PalatablePastime

Categories     Pork

Time 10h

Yield 1 slab ribs

Number Of Ingredients 13

32 ounces ketchup
16 ounces water
6 ounces brown sugar
6 ounces white sugar
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon ground mustard
2 ounces neely's seasoning (Neely's Seasoning)
2 ounces lemon juice
2 ounces Worcestershire sauce
8 ounces apple cider vinegar
2 ounces corn syrup
3 -4 lbs pork spareribs

Steps:

  • Bring ingredients for sauce to a boil in a stock pot, then lower heat and cook uncovered for at least 30 minutes.
  • Produce a St. Louis style sparerib, by trimming spareribs to remove the upper brisket bone and other excess.
  • Rinse ribs, pat dry then sprinkle with Neely's seasoning (recipe posted in my other recipes), rubbing in with your fingers, and covering in plastic wrap and refrigerating for 4-12 hours.
  • Prepare your grill for cooking with indirect heat.
  • Place ribs, curls pointing up (to retain moisture) over indirect heat at 250F and cook for three hours.
  • Turn the ribs and increase the temperature to 300°F Cook for another 2 1/2 hours.
  • At this point, begin basting with barbecue sauce for the final 30 minutes of cooking (any longer and the sauce will burn).
  • Cook ribs using an indirect grilling method at 250F for the first three hours, then 300F for the last three hours.

Nutrition Facts : Calories 6611.5, Fat 332.4, SaturatedFat 124.1, Cholesterol 1061.4, Sodium 11887.2, Carbohydrate 677.7, Fiber 13.2, Sugar 569.9, Protein 258.4

NEELYS SHORT RIBS



Neelys Short Ribs image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 3h45m

Yield 4 to 6 servings

Number Of Ingredients 15

1/4 cup olive oil, divided
6 pounds beef short ribs
Salt and freshly ground pepper
1 large onion, coarsely chopped
1 carrot, chopped
4 cloves garlic, chopped
2 celery ribs, chopped
1 tablespoon tomato paste
2 cups dry red wine
3 cups low-sodium chicken stock
1 (15-ounce) can diced tomatoes, in thick puree
3 thyme sprigs
1 bay leaf
1 orange, zested
1 tablespoon chopped parsley leaves, for garnish

Steps:

  • Preheat the oven to 350 degrees F. Heat about 2-tablespoons of the olive oil in a large Dutch oven over high heat.
  • Season the short ribs well with salt and pepper. Over medium heat, brown ribs for 6 minutes on each side. You will need to do this in batches. Remove the browned short ribs to a plate and repeat with remaining ribs and oil.
  • Add onion, carrots, garlic, celery, and salt and pepper to the Dutch oven and saute until softened, about 5 minutes. Add the tomato paste and wine to the vegetables and cook, stirring, about 1 minute. Add the stock, diced tomatoes, thyme, and bay leaf. Return the browned short ribs and any juices that have accumulated back into the Dutch oven. Add orange zest. Cover with a heavy lid and place in the oven and braise for 3 hours or until the meat is very tender.
  • Once the ribs are tender, remove the ribs to a platter. Taste for seasoning. Add salt and pepper, to taste. Serve the short ribs over the stone ground grits, if desired. Garnish with fresh chopped parsley.

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