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1
For the pureed watermelon rind, you want to cut off the green skin and about 1/2 an inch of the hard white part.
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2
This is the tender part of the rind.
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3
Try to stay away from the harder white rind just inside the green skin.
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4
Put the rind into a food processor and puree for only about 10 seconds.
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5
Strain the liquid from the pulp and use one cup of pulp, measured after straining.
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6
Combine watermelon pulp with the remaining ingredients for the sauce in a medium saucepan over high heat.
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7
Bring the mixture to a boil, then reduce the heat and simmer, covered, about 1 hour, or until as thick as you like.
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8
Cut racks of ribs into plate size portions of about 6 to 7 rib bones each.
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9
Brush the ribs with the barbecue sauce and wrap each rack individually in aluminum foil.
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10
Be sure to save some sauce for later.
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11
Let the ribs marinate for a couple of hours (Overnight is best).
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12
Preheat oven to 300 degrees (150 C.).
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13
To cook the ribs, set them with the seam of the foil facing up, into the oven.
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14
Bake for 2 to 2 1/2 hours or until the rib meat has pulled back about 1/2 inch.
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15
They should be very tender.
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16
Remove the ribs from the foil and brush on some additional sauce.
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17
Grill the ribs on a hot barbeque for 2 to 4 minutes per side or until you see several spots of charred sauce.
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18
Be sure to watch the ribs so they don't burn.
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19
Serve with well heated leftover sauce on the side.
