Ok, I have to admit that I “bleed” green for the Philadelphia Eagles. Loved them since I was a kid and like a true fan disappointed they didn’t make it to Super Bowl. But will that stop me from having some friends and family over and making some typical Super Bowl fare? No Way. I love this recipe from the show Down Home with the Neely’s. Of course you may want to double or triple depending on the number of football fans joining your party. This recipe serves 4 but you need to start the night before.
- 32 ounces ketchup
- 16 ounces water
- 6 ounces brown sugar
- 1 T freshly ground black pepper
- 1 T onion powder
- 1 T dry mustard powder
- 2 ounces lemon juice
- 2 ounces Worcestershire sauce
- 8 ounces apple cider vinegar
- 2 ounces light corn syrup
- 3-4 lbs spare ribs
- 2 ounces Neely’s Seasoning Mix, recipe follows
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. I cooked in my oven on 300 degrees for 2 hours.
Neely’s Seasoning Mix:
- 4 ounces paprika
- 2 ounces sugar
- 1 teaspoon onion powder
Mix all ingredients together in a bowl.
So who do I plan on cheering for this Sunday? The NY Giant’s of course!
From all of us here at The Weimer Group, whether you’ll be cheering for the Pats or Giants, stay safe and have fun this Sunday.