Neely's Wet BBQ Ribs from Food Network

Verdict: Win

Ugh. DY and I are both suffering from an upset stomach, probably from all of the greasy St. Patty's Day food (and Jake's hot dogs...) from yesterday. So while I call this a win, my upset stomach prevented me from properly enjoying these ribs.

Changes: For 4 lbs of ribs, I halved the sauce, substituted molasses for light corn syrup, substituted Dijon mustard for dry mustard powder, and added red pepper flakes and cayenne pepper. I also baked the ribs in the oven at 300 degrees F for 2 hours covered with foil, then half an hour uncovered. I did not care for the dry rub mix, so next time I'll probably just make these oven-baked spare ribs again. It's also so much easier.


Post a Comment