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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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