Watermelon BBQ Ribs - Hard Rock Cafe Baby Rock Watermelon Ribs

• 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

1. For the pureed watermelon rind, you want to cut off the green skin and about 1/2 an inch of the hard white part.
2. This is the tender part of the rind.
3. Try to stay away from the harder white rind just inside the green skin.
4. Put the rind into a food processor and puree for only about 10 seconds.
5. Strain the liquid from the pulp and use one cup of pulp, measured after straining.
6. Combine watermelon pulp with the remaining ingredients for the sauce in a medium saucepan over high heat.
7. Bring the mixture to a boil, then reduce the heat and simmer, covered, about 1 hour, or until as thick as you like.
8. Cut racks of ribs into plate size portions of about 6 to 7 rib bones each.
9. Brush the ribs with the barbecue sauce and wrap each rack individually in aluminum foil.
10. Be sure to save some sauce for later.
11. Let the ribs marinate for a couple of hours (Overnight is best).
12. Preheat oven to 300 degrees (150 C.).
13. To cook the ribs, set them with the seam of the foil facing up, into the oven.
14. Bake for 2 to 2 1/2 hours or until the rib meat has pulled back about 1/2 inch.
15. They should be very tender.
16. Remove the ribs from the foil and brush on some additional sauce.
17. Grill the ribs on a hot barbeque for 2 to 4 minutes per side or until you see several spots of charred sauce.
18. Be sure to watch the ribs so they don't burn.
19. Serve with well heated leftover sauce on the side.

watermelon rind, corn syrup, water, tomato ketchup, distilled vinegar, red pepper, liquid smpke, black pepper, baby back ribs

Taken from online-cookbook.com/goto/cook/rpage/00079D (may not work)