Jack Straw
TVWBB Fan
About ten or so years ago I had ribs at the Hard Rock and was pleasantly surprised at their sauce. As I recall I even bought a bottle "to go", it was that good. Well there was no internet back then to search for a clone and I eventually forgot about it, until now. Now I haven't tried this yet, but was wondering if anyone has and has any tweaks. It looks about right I think. I'll give it a go this weekend and report back.
Ingredients
watermelon rind from about 1/2 of small watermelon
1 cup (225 ml) dark corn syrup
1/2 cup (125 ml) water
1/4 cup (60 ml) tomato ketchup
1/4 cup (60 ml) distilled vinegar
3/4 tsp (4 ml) crushed red pepper flakes
1/2 tsp (2 ml) liquid smpke
1/4 tsp (1 ml) black pepper
4 lbs (1.8 kg). baby back ribs
Preparation
For the pureed watermelon rind, you want to cut off the green skin and about 1/2 an inch of the hard white part.
This is the tender part of the rind.
Try to stay away from the harder white rind just inside the green skin.
Put the rind into a food processor and puree for only about 10 seconds.
Strain the liquid from the pulp and use one cup of pulp, measured after straining.
Combine watermelon pulp with the remaining ingredients for the sauce in a medium saucepan over high heat.
Bring the mixture to a boil, then reduce the heat and simmer, covered, about 1 hour, or until as thick as you like.
Top Secret Restaurant Recipes by Todd Wilbur
Ingredients
watermelon rind from about 1/2 of small watermelon
1 cup (225 ml) dark corn syrup
1/2 cup (125 ml) water
1/4 cup (60 ml) tomato ketchup
1/4 cup (60 ml) distilled vinegar
3/4 tsp (4 ml) crushed red pepper flakes
1/2 tsp (2 ml) liquid smpke
1/4 tsp (1 ml) black pepper
4 lbs (1.8 kg). baby back ribs
Preparation
For the pureed watermelon rind, you want to cut off the green skin and about 1/2 an inch of the hard white part.
This is the tender part of the rind.
Try to stay away from the harder white rind just inside the green skin.
Put the rind into a food processor and puree for only about 10 seconds.
Strain the liquid from the pulp and use one cup of pulp, measured after straining.
Combine watermelon pulp with the remaining ingredients for the sauce in a medium saucepan over high heat.
Bring the mixture to a boil, then reduce the heat and simmer, covered, about 1 hour, or until as thick as you like.
Top Secret Restaurant Recipes by Todd Wilbur