Neelys Bbq Sauce Recipes

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NEELY'S BBQ PORK SPARE RIBS



Neely's BBQ Pork Spare Ribs image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time P1DT3h40m

Yield 4 servings

Number Of Ingredients 18

1 slab pork spare ribs (about 4 pounds)
4-ounces Neely's BBQ Seasoning, recipe follows
1 quart Neely's BBQ Sauce, recipe follows
4 ounces paprika
2 ounces white sugar
1 teaspoon onion powder
16 ounces ketchup
8 ounces water
3 ounces brown sugar
3 ounces white sugar
1/2 tablespoon freshly ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon dry mustard powder
1-ounce lemon juice
1-ounce Worcestershire sauce
4 ounces apple cider vinegar
1-ounce light corn syrup
2 ounces Neely's BBQ Seasoning (recipe above)

Steps:

  • Place pork rib slab flat on a clean chopping board. Pull off membrane. Cut off the excess fat and meat. Season both sides of the slab with Neely's BBQ Seasoning. Refrigerate for at least 24 hours.
  • Preheat your grill at 275 degrees F, using hickory wood and charcoal.
  • 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.
  • For dry ribs: Pull ribs off grill, sprinkle Neely's BBQ Seasoning over entire slab. Cut between the bones and serve.
  • For wet ribs: Pull ribs off grill, pour Neely's BBQ Sauce over slab. Cut between the bones and serve.
  • Mix all the ingredients and set aside.
  • 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.

BBQ RANCH DIPPING SAUCE



BBQ Ranch Dipping Sauce image

Provided by Patrick and Gina Neely : Food Network

Time 2h40m

Yield 1 1/2 cups

Number Of Ingredients 23

3/4 cup mayonnaise
1/2 cup buttermilk
1 teaspoons Neelys BBQ seasoning, recipe follows
2 tablespoons Neelys BBQ sauce, recipe follows
2 teaspoons apple cider vinegar
3/4 teaspoon onion powder
1/4 teaspoon dried dill
1 tablespoon sliced fresh chives
1 tablespoon chopped fresh parsley
1 clove garlic, minced
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Steps:

  • Mix in all the ingredients until smooth. Cover and chill for 1 hour to meld the flavors.
  • Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
  • In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

NEELY'S BARBECUE SAUCE



Neely's Barbecue Sauce image

Pat Neely: Brother Tony has a terrific palate, and his true genius is in having developed the right "tempo" for the barbecue sauce-and, boy oh boy, he never lets us forget it! This recipe, which includes Neely's Barbecue Seasoning and eleven other ingredients, became one of the keys to our success as restaurateurs. Now it can be the base of your own kitchen success. Memphis barbecue sauce is known for its sweet and tangy tomato base. This sauce keeps true to that tradition, striking a perfect balance between the sweet (they use brown and white sugar), the tangy (cider vinegar), and the tomato base (good ole ketchup!). Any self-respecting Memphis pit master will tell you that the sauce must complement the meat without overpowering it, and theirs does just that. At the restaurant the sauce is simmered for five hours, and we always taste the blend before cooking it, making sure we've got all the ingredients working. Over the years, we've learned that if it tastes good before it cooks, it's gonna be outstanding after a long, slow simmer. The end result: an insanely thick, rich, and sweet sauce, and the perfect adornment for any rack anywhere. Note: We never salt our Barbecue Sauce because of the sodium content in the ketchup and because other ingredients like onion powder and Worcestershire sauce provide so much flavor. Since our sauce is mostly used on grilled items (that are seasoned) and combined with other foods (like Barbecue Spaghetti and Molasses-Baked Beans), we don't want to end up with food that is too salty. So we err on the side of slightly underseasoning this sauce (although believe me, no one ever says that it lacks flavor). If your taste buds yearn for a little more salt, you can season the sauce-at the end of the cooking time-as you please.

Provided by By The Lake

Categories     Sauces

Time 3h15m

Yield 5 cups

Number Of Ingredients 16

2 cups ketchup
1 cup water
1/4 cup light-brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons fresh ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons 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
neely's barbecue seasoning
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

Steps:

  • For NEELY'S BARBECUE SAUCE, combine all of the ingredients in a large pot or a Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce the temperature to very low and simmer, uncovered, for at least 2 hours, stirring occasionally. Remove from the heat, cool, and use as needed. Stored in a tightly sealed container, this sauce will keep in the fridge for up to 2 months.
  • For NEELY'S BARBECUE SEASONING, stir together the ingredients in a small bowl. Stored in an airtight container in a cool, dry place, this seasoning will last for up to 6 months. Yields: about 2½ cups.

Nutrition Facts : Calories 447.8, Fat 5, SaturatedFat 0.8, Sodium 1162.8, Carbohydrate 107.6, Fiber 13.3, Sugar 81.3, Protein 7.5

NEELY'S BARBEQUE SAUCE



Neely's Barbeque Sauce image

From Down Home with the Neely's Cookbook, this is a get down barbeque sauce! Tweeked just a leeetle bit!

Provided by Sharon123

Categories     Sauces

Time 2h10m

Yield 2 cups

Number Of Ingredients 13

2 cups ketchup
1 cup water
1/4 cup brown sugar (light or dark)
1 1/2 teaspoons fresh ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons mustard powder
1/4 teaspoon crushed red pepper flakes, to taste depending how much heat you want (optional)
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
1/2 cup apple cider vinegar
2 tablespoons corn syrup
1 tablespoon barbeque seasoning (The Neely's Barbeque Seasoning)
salt (optonal)

Steps:

  • Mix all of the ingredients in a large pot.
  • Bring to a boil over high heat, stirring frequently to prevent sticking.
  • Reduce the temperature to very low and simmer uncovered, for at least 2 hours, stirring occasionally.
  • If you feel it needs it, add salt to taste.
  • Remove from heat, cool, and use as needed.
  • Store in a tightly sealed container for up to 2 months.

NEELY'S BBQ SAUCE



Neely's BBQ Sauce image

This is a quick and easy BBQ Sauce that is simply delicious. It goes great with beef, chicken and pork. Make a double batch and store left overs in an airtight container in the refrigerator for up to 30 days.

Provided by Brandess

Categories     Sauces

Time 1h20m

Yield 3 1/2 cups, 14 serving(s)

Number Of Ingredients 10

2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Steps:

  • In a medium saucepan, combine all ingredients.
  • Bring mixture to a boil, reduce heat to simmer.
  • Cook uncovered, stirring frequently, for 1 hour 15 minutes.

COPYCAT NEELY'S BBQ SAUCE



Copycat Neely's BBQ Sauce image

Make and share this Copycat Neely's BBQ Sauce recipe from Food.com.

Provided by cookiedog

Categories     Sauces

Time 2h10m

Yield 3 1/2 cups

Number Of Ingredients 10

2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Steps:

  • In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer.
  • Cooked uncovered, stirring frequently, for 2 hours.

GINA'S BUTTERMILK BBQ SAUCE



Gina's Buttermilk BBQ Sauce image

Provided by Patrick and Gina Neely : Food Network

Categories     condiment

Time 40m

Yield 1 cup

Number Of Ingredients 5

1 cup apple cider
1 tablespoon brown sugar
1/2 cup Neely's BBQ sauce, or store-bought BBQ sauce
1 tablespoon buttermilk
4 cooked thick-cut pork chops

Steps:

  • In a small saucepan over medium heat, reduce the apple cider and brown sugar until thick and syrupy, about 25 minutes. Reduce heat and stir in BBQ sauce. Turn heat off. Add buttermilk and mix. Serve on top of pork chops.

NEELY'S BARBECUE SAUCE



Neely's Barbecue Sauce image

Provided by Pat Neely

Categories     Sauce     Backyard BBQ     Summer

Yield Makes about 2 cups

Number Of Ingredients 12

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

Steps:

  • Combine all of the ingredients in a large pot or a Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce the temperature to very low and simmer, uncovered, for at least 2 hours, stirring occasionally. Remove from the heat, cool, and use as needed. Stored in a tightly sealed container, this sauce will keep in the fridge for up to 2 months.

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