Baby Back Watermelon Ribs

By tomsmith2465

Hard Rocks famous smokehouse ribs, charred just right and smothered in their authentic watermelon bbq sauce

Ingredients

• Watermelon BBQ Sauce
• 1/2 small seedless watermelon
• 1 cup dark corn syrup
• 1/4 cup ketchup
• 1/4 cup white vinager
• 3/4 teaspoon red pepper flakes
• 1/2 teaspoon liquid smoke
• 1/4 teaspoon black pepper
• 4 racks baby back ribs (6-8 lbs)

Preparation

Step 1

1. Do ahead: Make the watermelon bbq sauce. Remove the skin and about 1/2 inch of the white rind from the watermelon. You should be left with the tender part of the rind that is closest to the actual pulp. Cute the melon into chunks and puree in a blender for about 10 secs. Drain the liquid out and measure the pulp - you should have about 1 cup of drained pulp.
2. Combine the pulp and the remaining ingredients in a saucepan and bring to a boil; then reduce the heat and simmer, covered, for about 1 hr, or until the mixture is a sauce consistency. Let the sauce cool, and refrigerate in a covered container until ready to use.
3. To make the ribs: Marinate the 4 racks of ribs in the watermelon bbq sauce (reserve some for basting and serving) for at least 2 hrs, but preferable overnight in the refrigerater.
4. Preheat oven to 300 degrees.
5. Wrap the marinated ribs in foil and back for 2 to 2 1/2 hrs, until the meat is falling off the bones. Just before serving, light a charcoal grill and char the ribs, basting often with the bbq sauce. Serve the reserved sauce on the side.