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Watermelon BBQ Ribs - Hard Rock Cafe Baby Rock Watermelon Ribs
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Texas style ribs basted in our special watermelon B.B.Q. sauce

Susan...from Top Secret Restaurant Recipes by Todd Wilbur

Serves/Makes:2 or more

  • watermelon rind from about 1/2 of small watermelon
  • 1 cup (225 ml) dark corn syrup
  • 1/2 cup (125 ml) water
  • 1/4 cup (60 ml) tomato ketchup
  • 1/4 cup (60 ml) distilled vinegar
  • 3/4 tsp (4 ml) crushed red pepper flakes
  • 1/2 tsp (2 ml) liquid smpke
  • 1/4 tsp (1 ml) black pepper
  • 4 lbs (1.8 kg). baby back ribs
  • For the pureed watermelon rind, you want to cut off the green skin and about 1/2 an inch of the hard white part.
  • This is the tender part of the rind.
  • Try to stay away from the harder white rind just inside the green skin.
  • Put the rind into a food processor and puree for only about 10 seconds.
  • Strain the liquid from the pulp and use one cup of pulp, measured after straining.
  • Combine watermelon pulp with the remaining ingredients for the sauce in a medium saucepan over high heat.
  • Bring the mixture to a boil, then reduce the heat and simmer, covered, about 1 hour, or until as thick as you like.
  • Cut racks of ribs into plate size portions of about 6 to 7 rib bones each.
  • Brush the ribs with the barbecue sauce and wrap each rack individually in aluminum foil.
  • Be sure to save some sauce for later.
  • Let the ribs marinate for a couple of hours (Overnight is best).
  • Preheat oven to 300 degrees (150 C.).
  • To cook the ribs, set them with the seam of the foil facing up, into the oven.
  • Bake for 2 to 2 1/2 hours or until the rib meat has pulled back about 1/2 inch. They should be very tender.
  • Remove the ribs from the foil and brush on some additional sauce.
  • Grill the ribs on a hot barbeque for 2 to 4 minutes per side or until you see several spots of charred sauce.
  • Be sure to watch the ribs so they don't burn.
  • Serve with well heated leftover sauce on the side.

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