Watermelon BBQ Sauce

  • Watermelon rind from about 1/2 of a small watermelon
  • 1 cup dark corn syrup
  • 1/2 cup water
  • 1/4 cup ketchup
  • 1/4 cup distilled vinegar
  • 3/4 tsp crushed red pepper flakes
  • 1/2 tsp liquid smoke
  • 1/4 tsp black pepper
  • 4 pounds baby back ribs
  • 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.
  • Stay away from the harder, white rind just inside the green skin.
  • Put the rind into a food processor and puree for about only 10 seconds. Strain the liquid from the pulp and use one cup of pulp, measured after straining.
  • Combine the pulp with remaining ingredients in a medium size saucepan over high heat.
  • Bring to a boil, then reduce heat and simmer, covered, for about 1 hour or until it is as thick as you like.
  • Cut racks of ribs into plate size portions, 6 to 7 bones per rack.
  • Brush ribs with the sauce and wrap each rack individually in aluminum foil. Save some sauce for later.
  • Let ribs marinate overnight.
  • Preheat oven to 300 degrees (150 C.) F.
  • Set the ribs with the seam of the foil facing up, into the oven.
  • Bake for 2 to 21/2 hours or until tender.
  • Remove ribs from foil, baste with sauce and grill over hot BBQ for 2 to 4 minutes per side, or until you see several spots of charred sauce.
  • Serve with remaining sauce on the side.
Makes:4 to 6

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