Neely's MEMPHIS-STYLE BARBECUED PORK RIBS (Serves 6)

Four 3-pound slabs pork spare ribs (also called St. Louis-style ribs), untrimmed
Kosher salt
2 cups Neely's Barbecue Seasoning (recipe below, more if desired)
4 cups Neely's Barbecue Sauce (recipe below, more if desired)

Rinse the slabs in cold water, pat dry, then place on a clean chopping board.
Remove the white membrane with your fingers. Trim the excess fat and meat
with a small knife, and use a sharp knife to trim the brisket bone, or rib tip.
Season both sides of the slabs with salt and Neely's Barbecue Seasoning.
Refrigerate for at least one hour, or up to a day in advance.

Preheat a grill to 250 degrees. Place the slabs away from the flame, and cook
curl-side up for about two and a half hours. Flip the slabs, and cook about one more hour.

For dry ribs, remove the ribs from the grill, then sprinkle additional Neely's Barbecue
Seasoning on both sides of each slab. Slice between the bones and serve.
For wet ribs, remove the slabs from the grill, then pour Neely's Barbecue sauce over the slabs.

NEELY'S BARBECUE SEASONING
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

Stir all ingredients in a small bowl. Store in an airtight container in a cool, dry place
for up to six months. Makes about 2 cups.

NEELY'S BARBECUE SAUCE
2 cups ketchup
1 cup water
1/4 cup light brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard powder
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
1/2 cup apple cider vinegar
2 tablespoons light corn syrup
1 tablespoon Neely's Barbecue Seasoning

Combine all ingredients in a large pot. Bring to a boil over high heat, stirring frequently.
Reduce to low heat and simmer, uncovered, for at least two hours, stirring occasionally.
Remove from heat and cool. Store in a tightly sealed container in the refrigerator for up
to two months. Makes about 2 cups.

Source: "Down Home with the Neelys: A Southern Family Cookbook."; The Birmingham News, June 17, 2009.