BBQ RIBS!

Here is my ultimate favorite meal since the first grade! YUM!

Adapted from The Neelys

Sauce:

• 8 ounces ketchup
• 4 ounces water
• 2 ounces brown sugar
• 1 ounce white sugar
• 1/4 tablespoon freshly ground black pepper
• 14 tablespoon onion powder
• 1/4 tablespoon dry mustard powder
• 1/2 ounces lemon juice
• 1/2 ounces Worcestershire sauce
• 2 ounces apple cider vinegar
• 1/2 ounces light corn syrup
• 2 pounds baby back ribs
• 1/2 ounces Neely's Seasoning Mix, recipe follows

Directions

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.

Preheat oven to 300 degrees 


Rub the ribs, paying special attention to the meaty side, with 1/2 cup of the sauce. Lay meat side up on cookie sheet.  Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and the ribs are just tender, about 2 1/2 hours.

Neely's Seasoning Mix:

• 4 ounces paprika
• 2 ounces sugar
• 1 teaspoon onion powder

Mix all ingredients together in a bowl.

BBQ Ribs with sauteed zucchini and mint fresh from the garden!