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1
For the pureed watermelon rind, you want to cut off the green skin and about 1/2 inch of the hard white part.
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2
Keep the part that is lighter red to white (this is the tender part of the rind).
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3
Put the rind inside the food processor and puree for only about 10 seconds.
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4
Strain the liquid from the pulp and use 1 cup.
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5
Combine the 1 cup watermelon pulp with the remaining ingredients in medium saucepan over high heat.
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6
Bring to a boil, and then reduce the heat and simmer, covered, for about 1 hour or until your desired thickness.
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7
Cut the racks of ribs into plate-size portions, about 6 to 7 ribs each.
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8
Brush each rib with the sauce and wrap each rack individually in aluminum foil.
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9
Be sure to save some sauce for later.
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10
Let the ribs marinate in the refrigerator for a couple of hours (overnight is best).
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11
Preheat the oven to 300F to cook the ribs.
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12
Set them with the seam of the foil facing up in the oven.
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13
Bake for 2 to 2 1/2 hours or until the rib meat has pulled back from the cut end of the bones by about 1/2 inch.
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14
They should be very tender.
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15
Remove the ribs form the foil and brush with additional sauce.
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16
Grill on a hot barbecue for 2 to 4 minutes per side or until you see several spots of charred sauce (be sure to watch them so they do not burn).
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17
Serve with reserved sauce on the side.
