NEELY'S BBQ PORK SPARE RIBS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time P1DT3h40m
Yield 4 servings
Number Of Ingredients 18
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.
NEELY'S WET BBQ RIBS
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
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
NEELY'S KANSAS CITY STYLE PORK RIBS
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
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.
THE NEELYS MEMPHIS-STYLE HICKORY-SMOKED BEEF AND PORK RIBS
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
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.
NEELYS' PRIME RIB WITH RUBY PORT SAUCE
Steps:
- Mash the garlic and salt with a mortar and pestle until a paste is formed. Add the rosemary, and smash all together. Scrape the paste into a small bowl along with the olive oil, black pepper, and crushed red pepper.
- Spread the herb-and-garlic paste all over the meat. Cover with plastic wrap, and place in the fridge to marinate for at least 8 hours. Allow the meat to come to room temperature for 1 to 2 hours before roasting. (This will ensure even cooking.)
- Preheat your oven to 450 degrees F. Adjust a rack to the middle of the oven.
- Remove the plastic wrap, and place the meat in a large roasting pan. Roast for 20 minutes, then reduce the oven temperature to 350 degrees, and continue to cook until a thermometer inserted into the thickest part of the roast without touching the bone reads 125 degrees for medium rare, or continue to cook until it reaches 130 to 135 for medium, about 2 hours and 20 minutes more.
- Remove the roast from the oven, tent with foil, and let rest for 20 minutes before carving.
- Serve with the ruby port sauce (recipe follows).
- RUBY PORT SAUCE
- Melt 2 tablespoons of the butter in a medium saucepan set over medium heat. Once the butter foams, toss in the shallots and garlic, and sauté until soft and tender, about 3 or 4 minutes. Pour the port and beef stock into the saucepan, and bring to a simmer. Let reduce for about 20 minutes, or until you have about 2 cups of brothlike sauce. Whisk in the remaining tablespoon of butter for a touch of added thickness and gloss. Season to taste with salt and pepper.
- Note
- Get the rib rubbed with the spices the day before, and set aside in the fridge.
MEMPHIS-STYLE HICKORY-SMOKED BEEF AND PORK RIBS (THE NEELYS) RECIPE - (4.8/5)
Provided by Venzie
Number Of Ingredients 19
Steps:
- Prep 10 min Inactive Prep 8 hr 0 min Cook 6 hr 15 min Total:14 hr 25 min 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. 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.
More about "neelys southwest style ribs food"
NEELYS' SIGNATURE RIBS - FOOD NETWORK - YOUTUBE
From youtube.com
Author Food NetworkViews 205K
NEELYS' SIGNATURE RIBS - FOOD NETWORK - YOUTUBE | FOOD NETWORK …
From pinterest.ca
NEELY'S BBQ MEMPHIS-STYLE BBQ PORK RIBS, SAUCE AND RUB
From recipelink.com
NEELY'S SOUTHWEST STYLE RIBS - GLUTEN FREE RECIPES
From fooddiez.com
51 NEELY'S DRY BBQ RIBS IDEAS | COOKING RECIPES, BBQ ... - PINTEREST
From pinterest.com
SOUTHWESTERN-STYLE BBQ RIBS FROM STEFANO FAITA | IGA RECIPE
From iga.net
NEELY'S WET BBQ RIBS - FOOD NETWORK
From foodnetwork.co.uk
MEMPHIS STYLE HICKORY SMOKED BEEF AND PORK RIBS THE NEELYS …
From wikifoodhub.com
NEELY’S WET RIBS - NUTTERS EVERYDAY NATURALS
From nutters.com
NEELYS DISH ON THE PERFECT MEMPHIS-STYLE RIBS - THE FLORIDA TIMES …
From jacksonville.com
NEELY'S BBQ PORK SPARE RIBS - TODAY
From today.com
THE NEELYS MEMPHIS-STYLE HICKORY-SMOKED BEEF AND PORK RIBS …
From menuiva.com
NEELY'S SOUTHWEST STYLE RIBS RECIPE - DA.FOODDISCOVERYBOX.COM
From da.fooddiscoverybox.com
NEELYS SOUTHWEST STYLE RIBS PATRICK AND GINA NEELY RECIPE
From share-recipes.net
NEELY'S BBQ PORK SPARE RIBS | RECIPE - PINTEREST
From pinterest.com
NEELYS DRY BBQ RIBS RECIPES - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
NEELY'S DRY BBQ RIBS - NEELY'S DRY BBQ RIBS - FOOD NETWORK
From foodnetwork.co.uk
RECIPES FROM THE NEELYS - AL.COM
From al.com
THE NEELYS' MEMPHIS-STYLE HICKORY-SMOKED BEEF AND PORK RIBS
From extratv.com
NEELY’S WET RIBS – JURASSICPORK
From jurassicpork.com
NEELY'S BBQ PORK SPARE RIBS | PAULA DEEN
From pauladeen.com
RECIPES FOR A BACKYARD BARBECUE - GRILLING | EPICURIOUS.COM
From epicurious.com
NEELY'S SOUTHWEST STYLE RIBS (PATRICK AND GINA NEELY) RECIPE
From foodnewsnews.com
NEELY'S DRY BBQ RIBS : RECIPES : COOKING CHANNEL RECIPE | PATRICK …
From cookingchanneltv.com
NEELYS KANSAS CITY STYLE PORK RIBS- WIKIFOODHUB
From wikifoodhub.com
CHEF PAT NEELY’S SWEET COLA BBQ BEEF RIBS – TAMRON HALL SHOW
From tamronhallshow.com
NEELYS MEMPHIS-STYLE SMOKED BEEF AND PORK RIBS
From tvwbb.com
NEELYS BBQ RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
NEELY’S SOUTHWEST STYLE RIBS – RECIPES NETWORK
From recipenet.org
NEELY’S WET BBQ RIBS – RECIPES NETWORK
From recipenet.org
NEELY'S WET BBQ RIBS : RECIPES : COOKING CHANNEL RECIPE | PATRICK …
From cookingchanneltv.com
THE NEELYS MEMPHIS STYLE HICKORY SMOKED BEEF AND PORK RIBS FOOD
From wikifoodhub.com
NEELY'S SHORT RIBS - PLAIN.RECIPES
From plain.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love