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Ingredientes
- rind from about 1/2 small watermelon
- 1 c. dark corn syrup
- 1/4 c. water
- 1/4 c. tomato ketchup
- 1/4 c. distilled vinegar
- 3/4 tsp crushed red pepper flakes
- 1/2 tsp liquid smoke
- 1/4 tsp grnd black pepper
- 4 lb baby back ribs
Direcciones
- 1. For pureed watermelon rind, cut off green skin and about 1/2 inch of hard white part, keeping part of watermelon rind which is lighter red to white. This is tender part of rind. Try to avoid harder, white rind just inside the green skin. Put rind in food processor fitted with metal blade and puree about 10 seconds. Strain liquid from pulp and use 1 c. of pulp, measured after straining.
- 2. Combine watermelon pulp with corn syrup, water, ketchup, vinegar, pepper flakes, liquid smoke and black pepper in medium saucepan over high heat. Bring mix to boil, then reduce heat and simmer, covered about 1 hour, or possibly till it is as thick as you like.
- 3. Cut racks of ribs into plate-sized portions of about 6 or possibly 7 bones each. Brush ribs with barbecue sauce and wrap each rack individually in aluminum foil. Be sure to save some sauce for later. Let ribs marinate in refrigerator a couple of hrs or possibly overnight.
- 4. Preheat oven to 300 degrees. To cook ribs, set, with seam of foil facing up, in oven. Bake about 2 to 2 1/2 hrs or possibly till the rib meat has pulled back from the end of the bones by about 1/2 inch. They should be very tender.
- 5. Remove ribs from foil and brush on some additional sauce. Grill ribs on warm barbecue 2-4 min per side, or possibly till you see several spots of charred sauce. Be sure to watch ribs so which they don't burn. Serve with reserved sauce on the side.
- Yield: 4 servings
