Texas Oven-Roasted Beef Brisket Recipe

Photo: Texas Oven-Roasted Beef Brisket Recipe

The home of Tasty Food Recipes invites you to try Texas Oven-Roasted Beef Brisket recipe. Enjoy my collection of delicious food recipes and learn how to make Texas Oven-Roasted Beef Brisket. 

Total Time:    4 hr 10 min
Prep    10 min
Cook    4 hr 0 min

Yield:    10 servings
Level:    Easy

Ingredients

2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1 1/2 cups beef stock

Directions

Preheat the oven to 350 degrees F.

Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.

Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
 
* Restaurant Recipe

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
Recipe courtesy Tom Perini
Show: Paula's Home Cooking Episode: Paula's Southern BBQ  

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Neely's Wet BBQ Ribs 
One-pan chicken couscous
Middle Eastern chicken & apricot stew
Easy chicken tagine
Chicken & date tagine
Avocado chicken parmigiana

Chile-Rubbed Grilled Chicken With Salsa Recipe

Photo: Chile-Rubbed Grilled Chicken With Salsa Recipe

The home of Tasty Food Recipes invites you to try Chile-Rubbed Grilled Chicken With Salsa recipe. Enjoy my collection of delicious food recipes and learn how to make Chile-Rubbed Grilled Chicken With Salsa.  

Total Time: 30 min
Prep 15 min
Cook 15 min

Yield: 4 servings
Level: Easy

Ingredients

4 skinless, boneless chicken breasts (about 2 1/4 pounds)
1 tablespoon extra-virgin olive oil, plus more for brushing
1 small clove garlic, finely grated
1 1/2 teaspoons ancho chile powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon paprika
1/4 to 1/2 teaspoon chipotle chile powder
4 teaspoons fresh lime juice, plus lime wedges for serving
Kosher salt
2 tomatoes, diced
3 tomatillos, husked, rinsed and diced
1/4 cup finely diced red onion

Directions

Butterfly the chicken: Slice each breast almost in half horizontally (do not cut all the way through); open like a book so the chicken lies flat.

Combine the olive oil, garlic, ancho chile powder, cumin, coriander, paprika, chipotle chile powder, 1 teaspoon lime juice and 1 1/4 teaspoons salt in a large bowl. Add the chicken and turn to coat. Cover and refrigerate at least 30 minutes and up to 2 hours.

Preheat a grill to medium. Meanwhile, make the salsa: Toss the tomatoes, tomatillos, red onion and the remaining 3 teaspoons lime juice in a bowl; season with salt. Cover and refrigerate until ready to serve.

Brush the grill grates with olive oil. Grill the chicken, turning once, until marked and just cooked through, 4 to 6 minutes per side. Top with the salsa and serve with the lime wedges.

Per serving: Calories 344; Fat 7 g (Saturated 1 g); Cholesterol 148 mg; Sodium 769 mg; Carbohydrate 7 g; Fiber 1 g; Protein 60 g

Photograph by Yunhee Kim

Recipe courtesy Food Network Magazine 

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Lamb steak kebabs with mint 
Barbecued fish parcels
Texas Oven-Roasted Beef Brisket
Neely's Wet BBQ Ribs
Hummus with crisp lamb
Tomato & hummus crostini

Barbecued lime chicken with tortillas recipe

Photo:Barbecued lime chicken with tortillas recipe

The home of Tasty Food Recipes invites you to try Barbecued lime chicken with tortillas recipe. Enjoy my collection of delicious food recipes and learn how to make Barbecued lime chicken with tortillas .

Dinner can be cheap and cheerful with this flavoursome family recipe.

Ingredients
2 limes
2 garlic cloves, crushed
1/3 cup olive oil
4 (440g) chicken thigh fillets, trimmed, halved
3 vine-ripened tomatoes, cut into thin wedges
2 Lebanese cucumbers, halved lengthways, sliced
1/2 small red onion, thinly sliced
2 tablespoons roughly chopped fresh coriander leaves
4 flour tortillas
Olive oil cooking spray
2 teaspoons Mexican chilli powder
Lime wedges, to serve

Method
Finely grate rind from 1 lime. Reserve rind. Juice limes. Combine garlic, 2 tablespoons lime juice and 1/4 cup oil in a shallow ceramic dish. Add chicken. Turn to coat. Season with salt and pepper.

Combine tomatoes, cucumber, onion and coriander in a bowl. Drizzle with remaining oil and 1 tablespoon lime juice. Toss to combine.

Heat a barbecue plate or chargrill on medium-high heat. Add chicken. Cook for 5 to 6 minutes each side or until cooked through.

Spray each side of tortillas with oil. Sprinkle with chilli powder. Cook for 1 to 2 minutes each side or until brown and crisp. Cut into wedges. Sprinkle chicken with reserved lime rind. Serve chicken with lime wedges, salad and tortilla wedges.

Notes
Super saver: Use 3 tomatoes instead of vine-ripened and save around $1.62 in total.

Source
Super Food Ideas - November 2010, Page 36
Recipe by Jenny Fansha

Sumac kebabs on couscous tabouli recipe

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The home of Tasty Food Recipes invites you to try Sumac kebabs on couscous tabouli  recipe. Enjoy my collection of delicious food recipes and learn how to make Sumac kebabs on couscous tabouli.

Preparation Time 15 minutes
Cooking Time 10 minutes

Equipment
You will need to soak 12 bamboo skewers in water for 15 minutes for this recipe.

Ingredients (serves 4)

6 chicken thigh fillets, cut into 3cm pieces
2 garlic cloves, crushed
1 tbs sumac
1 tsp ground coriander
2 tbs extra virgin olive oil
1 cup (250ml) chicken stock
1 cup (190g) couscous
1 cup coarsely chopped flat-leaf parsley
1/2 cup coarsely chopped mint
2 green onions, trimmed, thinly sliced
250g cherry tomatoes, halved
1/4 cup (60ml) lemon juice
Greek yoghurt, to serve
Pita bread, to serve

Method

1. Combine the chicken, garlic, sumac, coriander and half the oil in a medium bowl. Season with salt and pepper. Thread the chicken onto bamboo skewers.

2. Heat a char-grill pan or large frying pan over high heat. Add chicken skewers and cook, turning occasionally, for 5-7 minutes or until golden and cooked through. Remove from heat. Set aside to rest.

3. Meanwhile, bring the chicken stock to the boil in a medium saucepan over high heat. Remove from heat, add the couscous and stir to combine. Cover and set aside for 5 minutes. Use a fork to fluff grains to separate. Transfer to a bowl. Add the parsley, mint, onion, tomatoes, lemon juice and remaining oil and toss to combine. Season with salt and pepper.

4. Spoon the couscous among serving plates. Top with kebabs. Serve immediately with Greek yoghurt and pita bread, if desired.

Notes
Try substituting couscous with burghul (cracked wheat). It takes a little longer to cook, but is traditionally used to make tabouli.

Source
Notebook: - October 2008, Page 171
Recipe by Sarah Hobbs 

Prawn and fish skewers recipe

Photo:Prawn and fish skewers recipe

The home of Tasty Food Recipes invites you to try Prawn and fish skewers recipe. Enjoy my collection of delicious food recipes and learn how to make Prawn and fish skewers.

These seafood skewers make a delicious light and easy summer meal.

Preparation Time
55 minutes

Cooking Time
5 minutes

Ingredients (serves 4)
500g green prawns, peeled, deveined, roughly chopped
500g thick white boneless fish, chopped
1/2 cups fresh white breadcrumbs
3 green onions, thinly sliced
2 eggwhites
1 lemon, rind finely grated, juiced
1/2 cup dill leaves, finely chopped
3/4 cup whole-egg mayonnaise
olive oil cooking spray

Method
Soak chopsticks in water for 30 minutes. Drain. Pulse prawns in a food processor until finely chopped. Transfer to a bowl. Pulse fish until finely chopped. Add to prawn meat with breadcrumbs, onions, eggwhites, lemon rind, 1/3 cup of dill, and salt and pepper. Stir until well combined.

Line a baking tray with plastic wrap. Divide mixture into 12 portions. Form into sausage shapes. Gently push a chopstick through centre of each sausage. Place onto prepared tray. Cover with plastic wrap. Refrigerate for 30 minutes.

Combine mayonnaise, lemon juice, remaining dill, and salt and pepper.

Preheat barbecue plate on medium heat. Spray skewers with oil. Cook for 5 to 7 minutes, turning often, or until cooked through. Serve with lemon mayonnaise.

Notes
You'll need 12 wooden chopsticks or skewers. Asian variation: Replace the dill with coriander leaves, the lemon rind with lime rind and add a red chilli, deseeded and finely chopped. Instead of threading your mixture onto chopsticks, mould it around sticks of lemon grass. Replace lemon mayonnaise with a sauce of 1/2 cup sweet chilli sauce, 2 tablespoons lime juice, 1 tablespoon brown sugar, 1 tablespoon fish sauce and 1 tablespoon finely chopped coriander leaves.

Source
Super Food Ideas - February 2005, Page 44
Recipe by Dixie Elliott

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Barbecued whole salmon with cracked wheat stuffing and coriander cream
Chile-Rubbed Grilled Chicken With Salsa 
Lamb steak kebabs with mint 
Barbecued fish parcels
Texas Oven-Roasted Beef Brisket

Beef kebabs with yoghurt & mint recipe

Photo: babs with yoghurt & mint recipe

The home of Tasty Food Recipes invites you to try Beef kebabs with yoghurt & mint recipe. Enjoy my collection of delicious food recipes and learn how to make Beef kebabs with yoghurt & mint.

Cooking Time 20 minutes

Equipment: You will need to soak 8 bamboo skewers in cold water for 15 minutes for this recipe.

Ingredients (serves 4)

600g lean beef mince
100g (1/3 cup) tandoori paste
2 tsp vegetable oil
1 x 200g ctn natural yoghurt
2 tsp caster sugar
Mint leaves, to garnish

Method

1. Preheat grill on medium-high. Combine mince and tandoori paste in a bowl. Divide mince mixture into 8 equal portions. Shape each portion around a skewer into a 12cm sausage. Brush with oil and place on a baking tray. Cook under preheated grill for 3 minutes each side or until brown and cooked through.
  
2. Kids' task: Combine yoghurt and sugar in a small bowl. Divide kebabs among serving plates and top with yoghurt mixture. Garnish with mint and serve immediately.

Notes

Leftovers: Use tandoori paste as a marinade for chicken.

Wine suggestion: Rosemount Traminer Riesling.

Source
Good Taste - February 2005, Page 54
Recipe by Jane Charlton

Lamb kebabs with couscous and mint-yoghurt sauce recipe

Photo: Lamb kebabs with couscous and mint-yoghurt sauce recipe

The home of Tasty Food Recipes invites you to try Lamb kebabs with couscous and mint-yoghurt sauce recipe. Enjoy my collection of delicious food recipes and learn how to make Lamb kebabs with couscous and mint-yoghurt sauce.

Equipment: You'll need 12 wooden skewers soaked in water for one hour.

Ingredients (serves 6)

8 (about 800g) lamb fillets, trimmed, cut into 2cm pieces
80ml (1/3 cup) lemon juice
3 garlic cloves, crushed
2 tsp dried mint leaves
60ml (1/4 cup) olive oil
250g thick Greek yoghurt
5 tbs chopped fresh mint
2 cups couscous
400ml stock or water
40g butter
2 tsp ras el-hanout* (a blend of powdered spices)
1 tbs cumin seeds
1 tbs sesame seeds
1 tbs sea salt
Mint leaves, torn, to serve

Method

1. Place the lamb fillets, lemon juice, two-thirds of the garlic, dried mint and two tablespoons of the oil in a bowl. Cover and set aside to marinate overnight.

2. Place the yoghurt, remaining garlic and two tablespoons of fresh mint in a bowl. Set aside.
  
3. Place the couscous and remaining olive oil in a bowl. Bring the stock or water to the boil, then pour over the couscous. Add the butter, cover and set aside for 10 minutes. Stir with a fork to separate the grains, then stir through the ras el hanout and remaining fresh mint. Set aside.
  
4. Thread the lamb onto skewers, discarding the marinade. Preheat a barbecue or chargrill to high.
  
5. Add the lamb skewers and cook for three minutes each side. Set aside for five minutes to rest.
  
6. Place the cumin and sesame seeds in a frying pan over medium heat and dry-fry until light golden and fragrant. Combine with the sea salt.
  
7. Serve the lamb kebabs with the couscous. Drizzle with the yoghurt, and scatter over the mint leaves and seasoned salt.

Notes
Begin this recipe the day before.

* Available from Middle Eastern stores and spice stores.

Source
delicious. - January 2003, Page 228
Recipe by Valli Little

Baharat beef kebabs with chickpea tabouli recipe

Photo: Baharat beef kebabs with chickpea tabouli recipe

The home of Tasty Food Recipes invites you to try Baharat beef kebabs with chickpea tabouli  recipe. Enjoy my collection of delicious food recipes and learn how to make Baharat beef kebabs with chickpea tabouli.

Preparation Time
20 minutes

Cooking Time
10 minutes

Ingredients (serves 4)

2 tsp smoked paprika
2 tsp ground cumin
1 tsp freshly ground black pepper
1 tsp ground coriander
1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cardamom
1/4 tsp ground cloves
1.2kg beef scotch fillet, cut into 2cm pieces
Olive oil spray
2 cups store-bought tabouli
400gcan chickpeas, rinsed, drained
Lebanese bread, to serve
Eggplant dip, to serve

Method

Combine the paprika, cumin, pepper, coriander, cinnamon, nutmeg, cardamom and cloves in a large bowl. Add beef and toss to coat. Thread beef on to 12 skewers. Preheat grill on medium-high. Spray skewers with oil. Cook for 3-4 minutes each side for medium or until cooked to your liking.

Combine tabouli and chickpeas in a bowl. Divide the bread, skewers and chickpea tabouli among serving plates. Serve with eggplant dip.

Notes

Tip: Stop bamboo skewers from burning by first soaking them in cold water for 20 minutes. Skewers can be made up to 24 hours ahead and stored in the fridge, which will help the flavours develop.

Source
Taste.com.au - March 29, 2011
Recipe by Michelle Southan, Food editor - Australian Good Taste

Grilled snapper with tamarind sauce recipe

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The home of Tasty Food Recipes invites you to try Grilled snapper with tamarind sauce recipe. Enjoy my collection of delicious food recipes and learn how to make Grilled snapper with tamarind sauce

Preparation Time
10 minutes

Cooking Time
20 minutes

Ingredients (serves 8)
2 (about 800g each) whole snapper, scaled, gutted
Pinch of sea salt flakes
2 tbs vegetable oil
150g tamarind pulp
125ml (1/2 cup) boiling water
55g (1/3 cup) finely chopped palm sugar
2 tsp fish sauce
1 fresh long red chilli, thinly sliced diagonally

Method
Wash the fish under cold running water. Pat dry with paper towel inside and out. Use a sharp knife to cut 3 slashes, about 5cm long and 1cm deep, in the thickest part of the fish on both sides. Season with salt.

Preheat a barbecue or chargrill on high. Brush fish with oil. Cook on grill for 8 minutes each side or until fish flake easily when tested with a fork in the thickest parts.

Meanwhile, combine tamarind and boiling water in a heatproof bowl. Set aside for 10 minutes to soak. Strain through a fine sieve into a jug. Discard seeds and pulp. Add sugar and fish sauce, and stir to combine.

Place fish on serving platters. Drizzle with tamarind sauce and sprinkle with chilli. Serve immediately.

Notes
Make this recipe 20 minutes before serving the main. Tamarind pulp is available from some Woolworths. If it's unavailable, use 80ml (1/3 cup) fresh lemon juice diluted in the boiling water.

Source
Good Taste - September 2004, Page 59
Recipe by Rodney Dunn

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Prawn and fish skewers 
Barbecued whole salmon with cracked wheat stuffing and coriander cream  
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Texas Oven-Roasted Beef Brisket

Seafood skewers recipe

Photo:Seafood skewers recipe 

The home of Tasty Food Recipes invites you to try Seafood skewers recipe . Enjoy my collection of delicious food recipes and learn how to make Seafood skewers.

Makes
8

Ingredients
8 sticks lemon grass
500g green prawns, peeled, de-veined
500g white, boneless fish fillets, roughly chopped
2 tablespoons soy sauce
2 tablespoons lime juice
2 tablespoons brown sugar
2cm piece fresh ginger, peeled, grated
1/2 bunch fresh coriander, washed, roughly chopped
olive oil spray
lime wedges, to serve

Method
Peel outer layer from lemon grass and trim ends. Place prawns, fish, soy, lime juice, sugar, ginger and coriander into the bowl of a food processor. Process until seafood is minced and ingredients are well combined. Remove to a bowl.

Divide mixture into 8 even portions. With wet hands, mould each portion into a sausage shape around each stick of lemon grass. Place skewers onto a tray. Cover. Refrigerate for 20 minutes.

Preheat a flat barbecue plate or non-stick frying pan on medium-high. Spray each seafood stick with oil. Cook, turning often, for 5 to 7 minutes, or until golden on all sides and cooked through. Serve with lime wedges.

Source
Super Food Ideas - September 2003, Page 67
Recipe by Dixie Elliott

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Barbecued whole salmon with cracked wheat stuffing and coriander cream 
Chile-Rubbed Grilled Chicken With Salsa 
Lamb steak kebabs with mint 
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Texas Oven-Roasted Beef Brisket
Neely's Wet BBQ Ribs  

Barbecued whole salmon with cracked wheat stuffing and coriander cream recipe

Photo:Barbecued whole salmon with cracked wheat stuffing and coriander cream recipe

The home of Tasty Food Recipes invites you to try Barbecued whole salmon with cracked wheat stuffing and coriander cream recipe. Enjoy my collection of delicious food recipes and learn how to make Barbecued whole salmon with cracked wheat stuffing and coriander cream .

Celebrate the joy of Christmas with this beautiful platter of salmon with tasty coriander cream.

Ingredients (serves 8)
1 cup (170g) burghul (cracked wheat)
1 tbs finely chopped preserved lemon rind
1/4 cup (60g) pitted green olives, chopped
1/2 cup chopped flat-leaf parsley
2 green onions, trimmed, thinly sliced
1/4 cup (60ml) lemon juice
1/4 cup (60ml) extra virgin olive oil
1 (about 2.5kg) Atlantic salmon or ocean trout, cleaned, scaled
Baby coriander and beetroot leaves, to serve
Coriander cream
1/2 cup (125g) Greek-style yoghurt
1/2 cup (125g) sour cream
2 tsp lemon juice
1 garlic clove, crushed
2 tbs chopped coriander

Method
Cook the burghul in a medium saucepan of boiling salted water for 15 minutes or until tender. Refresh under cold running water. Drain well. Combine burghul, preserved lemon rind, olives, parsley and green onion in a medium bowl. Combine the lemon juice and oil in a small jug. Add half the oil mixture to the burghul and toss to combine.

Preheat a covered 3-burner barbecue to 200°C. Rinse salmon or trout and pat dry with paper towel. Place salmon on a large piece of oiled foil on an oven tray. Fill cavity with burghul mixture. Pour over the remaining oil mixture. Wrap salmon in foil. Place salmon in the middle of the barbecue, close lid and cook for 35-40 minutes or until salmon flakes easily when tested with a fork or cooked as desired. (Do not cook salmon over direct heat as it will burn). Remove from heat and set aside for 5 minutes to rest.

To make coriander cream, combine yoghurt, sour cream, lemon juice, garlic and coriander in a small bowl.

To serve, place salmon on a large serving platter. Gently remove the skin. Sprinkle with baby coriander and beetroot leaves and serve immediately with coriander cream.

Notes
Ensure you receive the freshest catch for your feast by pre-ordering your Christmas seafood from your fishmonger. If fresh, whole salmon proves hard to find, ocean trout is a great alternative, and a convection oven can be used instead of a barbecue.

Source
Notebook: - December 2007, Page 148
Recipe by Cynthia Black

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Barbecued fish parcels
Texas Oven-Roasted Beef Brisket
Neely's Wet BBQ Ribs
Hummus with crisp lamb

Lamb steak kebabs with mint recipe

Photo: Lamb steak kebabs with mint recipe

The home of Tasty Food Recipes invites you to try Lamb steak kebabs with mint recipe. Enjoy my collection of delicious food recipes and learn how to make Lamb steak kebabs with mint.

Recipe facts:
takes: 10mins to prepare, plus 12 hrs marinating and 10mins to cook
Serves: 2

Ingredients
1tbsp rosemary, finely chopped
1tbsp olive oil
2 garlic cloves, crushed
1 x 353g pack lamb leg steaks, trimmed of all fat and cut into 1½ cm cubes
1 sweet pepper, deseeded and cut into small chunks
1 courgette, halved and cut into chunks
For the salsa
1tbsp baby capers
2tbsp fresh mint, chopped
1 red chilli, finely chopped
1½tbsp red wine vinegar
1tsp Dijon mustard
1tsp honey
2tbsp olive oil

Directions:

Mix together the rosemary, oil and garlic. Add the lamb and vegetables and mix well to coat. Marinate for at least half an hour, or overnight.

Combine the salsa ingredients and set aside.

Thread lamb, peppers and courgettes onto 4 skewers and season. Griddle or barbecue for 8-10 minutes, turning until lightly charred.

Spoon over a little of the salsa. Serve with extra salsa, flat bread and salad. 

From TESCO realfood

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Barbecued fish parcels
Texas Oven-Roasted Beef Brisket
Neely's Wet BBQ Ribs
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Barbecued fish parcels recipe

photo: Barbecued fish parcels recipe

The home of Tasty Food Recipes invites you to try Barbecued fish parcels recipe. Enjoy my collection of delicious food recipes and learn how to make Barbecued fish parcels. 

A clever and healthy way to cook fish on the barbie.

Cooking Time 10 minutes 

Ingredients (serves 4)

700g kipfler potatoes, scrubbed
4 x 200g perch fillets, skin removed
250g cherry tomatoes, halved
1/2 cup kalamata olives, pitted
1/2 cup basil leaves, chopped
olive oil cooking spray
150g packet mixed salad greens
lemon wedges, to serve 

Method

Bring a large saucepan of salted water to the boil over high heat. Add potatoes. Cook for 15 to 20 minutes or until just tender. Drain. Set aside to cool slightly. Cut potato in half lengthways.

Preheat a barbecue plate on high heat. Cut four 50cm pieces of foil. Arrange potato slices over 1 half of each piece of foil. Top each with 1 piece fish. Combine tomatoes, olives and basil in a bowl. Spoon over fish. Spray lightly with oil.

Fold foil over to enclose fish. Fold up edges to seal. Place parcels, potato side down, on barbecue plate. Cook for 10 to 12 minutes or until fish is just cooked through.

Place salad greens on plates. Carefully open parcels. Spoon potato, fish, tomatoes and olives onto plates. Serve with lemon wedges.

Source
Super Food Ideas - September 2006, Page 72
Recipe by Claire Brookman 

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 Shrimps with Tomato Sauce and Tamarind
Shrimp and Spinach Tart
Seafood Soup with Herbs
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Chicken and spinach pilaf
Healthy fried rice

Neely's Wet BBQ Ribs Recipe

Photo: Neely's Wet BBQ Ribs Recipe

The home of Tasty Food Recipes invites you to try Neely's Wet BBQ Ribs recipe. Enjoy my collection of delicious food recipes and learn how to make Neely's Wet BBQ Ribs. 

Total Time:    10 hr 25 min
Prep    25 min
Inactive    4 hr 0 min
Cook    6 hr 0 min

Yield:    4 servings
Level:    Easy

Ingredients
 
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

Directions

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.

Indirect cooking in a barbecue pit is recommended to prevent burning. Cook at 250 degrees F (curled side of ribs facing up) for the first 3 hours, and then increase the temperature to 300 degrees F for the final 3 hours. Baste the ribs only during the last 30 minutes of cooking to prevent sauce from burning.

Neely's Seasoning Mix:
4 ounces paprika
2 ounces sugar
1 teaspoon onion powder

Mix all ingredients together in a bowl.

Recipe courtesy Patrick and Mark Neely
Show: BBQ with Bobby Flay Episode: Barbecue Feuds 

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One-pan chicken couscous 
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Easy chicken tagine
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Chicken Couscous