Neely's Wet BBQ Ribs

Recipe courtesy Patrick and Mark Neely

Sauce:

32 ounces ketchup
16 ounces water
6 ounces brown sugar
6 ounces white sugar
1 tablespoon freshly ground black pepper
1 tablespoon onion powder
1 tablespoon dry mustard powder
2 ounces lemon juice
2 ounces Worcestershire sauce
8 ounces apple cider vinegar
2 ounces light corn syrup
3 to 4 pounds spare ribs
2 ounces Neely's Seasoning Mix, recipe follows

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 30 minutes. Meanwhile, trim the spare ribs, removing the upper brisket bone and any excess fat; this will produce a St. Louis-style rib. Rinse the ribs and season with Neely's Seasoning, and then cover and refrigerate for 4 to 12 hours.


Neely's Seasoning Mix:

4 ounces paprika
2 ounces sugar
1 teaspoon onion powder
Mix all ingredients together in a bowl.

Place a disposable drip pan under the grates of the barbecue and heat to high. Wipe grates with oil to prevent sticking.

When grates are hot, place ribs over drip pan, cover and reduce heat to low.
Baste ribs while cooking. Baste once 20 minutes before ribs are done, and a second time 10 minutes later.

Average sized ribs are cooked rare in 25-30 minutes, medium rare in 35-40 minutes, and well done in 45-50 minutes. These times will vary according to the grill used and the size of the ribs. Small ribs may require less cooking time, while large ribs may need a little more time on the grill. Adjust accordingly

Cranberry-Orange Meatballs

Ingredients:

1 cup barbecue sauce
1/2 cup (9.2-ounce jar) cranberry-orange sauce
1/2 teaspoon ground mustard
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 packages (16 ounces each) frozen meatballs, thawed
2 tablespoons chopped fresh parsley

Directions: Mix all ingredients except meatballs and parsley in 2- to 2 1/2-quart slow cooker until well blended. Add cold meatballs.

Cover and cook on low heat setting 2 to 3 hours or until thoroughly heated. Stir in parsley.

Serve meatballs with cocktail forks or toothpicks. Meatballs will hold on low heat setting up to 2 hours; stir occasionally.

Cabbage Rolls

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

12 cabbage leaves

 

Filling: 

1 pound ground beef 

3/4 cup cooked rice 

1/2 cup finely chopped onion 

1 egg 

2 teaspoons salt 

1 teaspoon pepper 

1/2 cup milk 

 

Sauce: 

1 can (8 ounces ) tomato sauce 

1 can (14.5 ounces) diced tomatoes, undrained 

3 tablespoons sugar

 2 tablespoons vinegar 

1/2 cup water 

2 tablespoons cornstarch mixed with 1/4 cup cold water 

 

Preparation: Drop cabbage leaves into boiling salted water; cover and cook for 3 minutes. Drain well. For filling, combine ground beef, rice, onion, egg, and salt, pepper, and milk. Mix well and divide into 12 portions. Place a portion into the center of each cabbage leaf. Roll leaf around filling; fasten with toothpick. Place in a baking dish. For sauce, combine tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water and pour over cabbage rolls. Bake covered in a preheated 350° oven 40 to 45 minutes. Remove rolls and discard toothpicks. Place pan with juices over medium heat or transfer the juices to a saucepan and place over heat; stir cornstarch and water mixture into the sauce; bring to a boil and cook until thickened. Recipe for cabbage rolls serves 6.

Paula Deen's Barbeque Meat Loaf

1 1/2 pounds ground beef
1 cup fresh bread crumbs
1 onion, diced
1 egg, lightly beaten
1 1/2 teaspoons salt

1/2 teaspoon pepper

2 (8-ounce) cans tomato sauce

3 tablespoons vinegar

3 tablespoons brown sugar

2 tablespoons Dijon mustard

2 tablespoons Worcestershire sauce

1/2 cup water, to thin sauce if necessary

Directions: Preheat oven to 350 degrees F. Mix together the beef, bread crumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce. Form this mixture into a loaf and place it in a shallow pan.

Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire and the water (if too thick). Pour this sauce over the meatloaf. Bake for 1 hour, basting every 15 minutes with the pan juices.

Stuffed Green Peppers

This was one of Mom's specialities. This recipe calls for an oven cooking bag.

Ingredients
1 tbsp. flour
4 cans (6 oz. each) tomato paste
1 c. water
1 tbsp. sugar
1/2 c. chopped onion
1 clove garlic, minced
1 1/2 lbs. ground beef
1 c. grated Cheddar cheese
1 1/2 c. cooked rice
1 1/2 tsp. salt
1/4 tsp. pepper
6 med. green peppers

Directions: Preheat oven to 350 degrees. Place large size (14x20) Oven Cooking Bag in 12x8x2 inch baking dish. In small bowl, combine flour, tomato paste, water and sugar. Reserve 1/3 cup tomato sauce for meat mixture; pour remaining sauce into bag.

Brown ground beef in skillet. Add onion and garlic; cook until transparent. Drain excess fat. Stir in cheese, rice, salt, pepper and tomato sauce.

Remove tops and seeds from green peppers; stuff with meat mixture. Place stuffed peppers in bag. Close bag with nylon tie; make 6 half inch slits in top. Bake 30 to 40 minutes or until peppers are tender. To serve, spoon sauce over stuffed peppers. Makes 6 servings.