Recipes

American Regional
Appetizers
Baby Food
Beef
Beverages
Bread
Breakfast/Brunch
Cake Mixes
Cakes
Camping/Hiking
Candy
Canning/Preserving
Casseroles
Celebrity
Chicken
Condiments/Sauces
Cookies
Cowboy/Ranch
Crock Pot
Dessert
Diets (all)
Fish/Seafood
Gifts in a Jar
Grill/Barbecue
Holidays
International
Kids Cook
Lamb
Meatless
Military
Nutella
Pampered Chef
Pasta/Rice/Beans
Pet Food
Pies/Quiches/Tarts
Pizza
Pork
Pressure Cooker
Restaurant
Salads/Dressings
Sandwiches
School
Side Dishes
Snacks
Soup/Stew/Chili
Spreads/Butters
Wild Game

HOME | Kitchen Charts | Food Dictionary | My Recipe Box | My Meal Planner | My Shopping List




Hard Rock Cafe Baby Rock Watermelon Ribs

Source: Los Angeles Times newspaper

This makes enough for 4 pounds of ribs.

Hard Rock Cafe 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 tomato catsup
1/4 cup distilled white vinegar
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon liquid smoke
1/4 teaspoon black pepper

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 one 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 F 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.

Favorites

Articles
BBQ Guru
Beauty Recipes
Children's Crafts
Cook's Corner
Crafts
Food Preparation
Gardening
Home Remedies
Household Hints
Household Recipes
Kitchen Hints
Videos + Recipes