Hard Rock Cafe Baby Rock Watermelon Ribs Recipes

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HARD ROCK CAFE FAMOUS BABY ROCK WATERMELON RIBS



HARD ROCK CAFE FAMOUS BABY ROCK WATERMELON RIBS image

Categories     Beef

Number Of Ingredients 9

Watermelon rind from about 1/2 of a small watermelon
1 cup (225 ml) dark corn syrup
1/2 cup (125 ml) water
1/4 cup (60 ml) ketchup
1/4 cup (60 ml) distilled vinegar
3/4 tsp (4 ml) crushed red pepper flakes
1/2 tsp (2 ml) liquid smoke
1/4 tsp (1 ml) black pepper
4 pounds baby back ribs

Steps:

  • 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.

HARD ROCK CAFE BABY ROCK WATERMELON RIBS



HARD ROCK CAFE BABY ROCK WATERMELON RIBS image

Number Of Ingredients 2

4 lbs. baby back ribs
HRC watermelon BBQ sauce

Steps:

  • 1. Marinate 4 pounds of baby back ribs for two hours minimum - or overnight - in 1 recipe for watermelon barbeque sauce, reserving some sauce (marinade) for basting at grilling time. 2. 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. 3. Remove ribs from foil and place on grill, brushing with reserved marinade - about 2 to 4 minutes per side. 4. Finished ribs should be slightly charred, but not burned. Serve with leftover sauce on the side.

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