Description:

Texas style ribs basted in our special watermelon B.B.Q. sauce

Source:

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

Serves/Makes:2 or more

Ingredients

• 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

Preparation

• 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.

Comments