Hard Rock Cafe Famous Baby Rock Watermelon Ribs Recipe

Wednesday, July 6, 2011

Watermelon rind from about 1/2 of a small watermelon
1 cup dark corn syrup
1/2 cup water
1/4 cup tomato ketchup
1/4 cup distilled vinegar
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon liquid smoke
1/4 teaspoon black pepper
4 pounds baby back ribs

1. For the pureed watermalon rind, you want to cut off the green skin and about half an inch of the hard white part, keeping the part of the watermelon that is lighter red to white. 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 1 cup of pulp, measured after straining.

2. Combine the 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, for about 1 hour or until it's as thick as you like it.

3. Cut racks of ribs into plate-size portions of about 6 or 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 in the refrigerator for a couple of hours at least. (Overnight is best.)

4. Preheat the oven to 300 degrees F. 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 from the cut end of the bones by about 1/2 inch. They should be very tender.

5. Remove the ribs from the foil and brush on some additional sauce. Grill the ribs on a hot barbecue for 2 to 4 minutes per side or until you see several spots of charred sauce. Be sure to watch the ribs so that they do not burn. Serve with leftover sauce on the side.


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