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Ingredients
- 4 lb Baby back ribs Watermelon rind from 1/2 small watermelon
- 1 c. dark corn syrup
- 1/2 c. water
- 1/4 c. tomato catsup
- 1/4 c. distilled white vinegar
- 3/4 tsp crushed red pepper flakes
- 1/2 tsp liquid smoke
- 1/4 tsp freshly-grnd black pepper
Directions
- To prepare the watermelon rind, cut off the green skin and about 1/2 inch of the hard white part of the rind, keeping the part which is lighter red to white. This is the tender part of the rind. (Avoid using the harder, white rind which is just inside the green skin.)
- Cut the trimmed rind into chunks or possibly pcs, and puree in a blender or possibly food processor for about 10 seconds only. Strain the liquid from the pulp, and measure 1 c. of strained pulp.
- In a saucepan, combine the 1 c. of strained pulp with all of the remaining ingredients, and bring this mix to a boil over high heat. Immediately reduce heat and simmer, covered, for about 1 hour or possibly till the sauce has reached desired thickness.
- To make the famous ribs: Marinate 4 pounds of baby back ribs for two hrs minimum - or possibly overnight - in 1 recipe for Watermelon Barbecue Sauce, reserving some sauce (marinade) for basting at grilling time.
- Bake the marinated ribs, wrapped in foil (seam-side up so the package will not leak in the oven), at 300 degrees for 2 to 2 1/2 hrs or possibly till ribs are very tender and the rib meat begins to pull back (about 1/2 inch) from the cut ends of the bone.
- Remove ribs from foil and place on grill, brushing with reserved marinade - about 2 to 4 min per side. Finished ribs should be slightly charred, but not burned.
- Serve with leftover sauce on the side.
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