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Watermelon Baby Back Ribs Recipe

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This recipe for Watermelon Baby Back Ribs is from Jimmy V's Best of the West Tailgate Chest , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lbs. baby back ribs
watermelon rind from about 1/2 of a 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. black pepper
Directions:
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 that is lighter red to white. This is the tender part of the rind. (Avoid using the harder, white rind that is just inside the green skin.)
Cut the trimmed rind into chunks or pieces, and puree in a food processor for about 10 seconds only. Strain the liquid from the pulp, and measure 1 cup of strained pulp.
In a saucepan, combine the 1 cup of strained pulp with all of the remaining ingredients, and bring this mixture to a boil over high heat. Immediately reduce heat and simmer, covered, for about 1 hour or until the sauce has reached desired thickness.

Marinate 4 pounds of baby back ribs for two hours minimum - or 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 won't leak in oven), at 300 º for 2 to 21/2 hours or until bibs 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 minutes peer side. Finished ribs should be slightly charred, but not burned.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Serve with leftover sauce on the side.

 

 

 

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