Watermelon BBQ Sauce
Watermelon
Now this is something you won’t find anywhere on your grocery shelf. A Watermelon BBQ Sauce! I didn’t research to find out where this came from like some of the other recipes I have posted. My grandmother used to make watermelon jelly and she’s from the south in Tennessee so this might have been from that region in the south, I don’t know.
Watermelon BBQ Sauce Recipe
Author: David Durick
Recipe type: BBQ Sauce
Cuisine: BBQ
Ingredients
- 1 cup (225 ml) dark corn syrup
- ½ cup (125 ml) water
- ¼ cup (60 ml) ketchup
- ¼ cup (60 ml) distilled vinegar
- ¾ tsp (4 ml) crushed red pepper flakes
- ½ tsp (2 ml) liquid smoke
- ¼ tsp (1 ml) black pepper
- 4 pounds baby back ribs
Instructions
- 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.
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