Neely's BBQ Pork Spare Ribs

Ingredients

• 4 ounces apple cider vinegar 
• 2 ounces neely's bbq seasoning (recipe above)
• 0.5 tablespoon pepper black freshly ground
• 3 ounces brown sugar 
• 1 ounce plus light
• 16 ounces catsup 
• 1 ounce juice of lemon 
• 0.5 tablespoon ground mustard dry
• 0.5 tablespoon onion powder 
• 1 teaspoon onion powder 
• 4 ounces paprika 
• 4 pounds pork spareribs 
• 8 ounces water 
• 2 ounces sugar white
• 3 ounces sugar white
• 1 ounce worcestershire sauce 

Equipment

• grill
• dutch oven
• cutting board

Directions

1. Watch how to make this recipe.
2. Place pork rib slab flat on a clean chopping board. Pull off membrane.
3. Cut off the excess fat and meat. Season both sides of the slab with Neely's BBQ Seasoning. Refrigerate for at least 24 hours.
4. Preheat your grill at 275 degrees F, using hickory wood and charcoal.
5. 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.
6. For dry ribs: Pull ribs off grill, sprinkle Neely's BBQ Seasoning over entire slab.
7. Cut between the bones and serve.
8. For wet ribs: Pull ribs off grill, pour Neely's BBQ Sauce over slab.
9. Cut between the bones and serve.
10. Mix all the ingredients and set aside.
11. 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.