4 tablespoons Worcestershire sauce
1 cup apple cider vinegar
4 tablespoons light corn syrup
2 tablespoons Neely’s
Barbecue Seasoning (see page 86)
3 pork loin back ribs, about
2 1/2 pounds each
Kosher salt
2 cups Neely’s Barbecue Seasoning,
plus more, as desired
4 cups Neely’s Barbecue Sauce
For Neely’s Barbecue Sauce: Combine all ingredients in a large pot or a Dutch
oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce the
heat to very low and simmer, uncovered, for at least 2 hours, stirring occasionally.
Remove from the heat and let cool. This will make about 4 cups of sauce.
Rinse the rib slabs in cold water and pat dry with paper towels. Season both sides of
the slabs liberally with salt and Neely’s Barbecue Seasoning. Refrigerate for at least
1 hour or up to 24 hours.
Preheat the grill to 250°F, preferably using a combination of hickory wood and charcoal.
Place the rib slabs on the grill away from (not directly over) the flame, using
indirect heat.
Cook the slabs curl-side up for about 2 hours. Flip the slabs over and cook for about
1 more hour, until you get the bend in the slab (see tip below).
Pull the ribs off the grill. For dry ribs, sprinkle with more Neely’s Barbecue Seasoning.
For wet ribs, pour Neely’s Barbecue Sauce over the slabs. Slice between the bones and
serve. Makes 4 servings.
Tip: When barbecuing ribs, try this tenderness test for doneness. When you’re ready
to pull the first slab off the grill, grab the ribs with tongs about halfway down. As
you lift, the slab should be flexible, easily bending downward to a 45-degree angle.
That’s a good indication that the ribs are ready. The meat should pull away easily
from the bones.
