Ingredients Jump to Instructions ↓

  1. 4 lbs 1816g / 64oz Baby back ribs Watermelon Bbq Sauce Watermelon rind from

  2. 1/2 small watermelon

  3. 1 cup 328g / 11oz Dark corn syrup

  4. 1/2 cup 118ml Water

  5. 1/4 cup 15g / 1/2oz Tomato catsup

  6. 1/4 cup 59ml Distilled white vinegar

  7. 3/4 teaspoon 3.8ml Crushed red pepper flakes

  8. 1/2 teaspoon 2 1/2ml Liquid smoke

  9. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 blender or 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. To make the famous ribs: 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 the oven), at 300 degrees for 2 to 2 1/2 hours or until 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 minutes per side. Finished ribs should be slightly charred, but not burned. Serve with leftover sauce on the side. This recipe yields ?? servings.


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