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Watermelon Ribs

post #1 of 12
Thread Starter 

For the Super Bowl we tried something new -- Watermelon Ribs, using the recipe from Loveless Cafe.  I have step-by-step pics on my blog, but I'm not sure if it's cool to post a link.  They were interesting because we smoked 'em for three hours, and then braised 'em for two.  I always thought braising (or especially boiling) ribs was sacrilege, but I'm glad we tried it!  The watermelon flavor was subtle, yet distinct.  We let some ribs finish on the smoker for comparison, and I gotta say the braised ribs were better in a way.  They were truly fall-off-the-bone tender and obviously more moist than the smoked ribs.  

Anyway, it's something a little different, it's super easy, and I say it's worth a try sometime...









Watermelon Ribs on the left, Smoked Ribs on the right.

post #2 of 12

Yep, those ribs look sacrilege, fer sure! Better eat the evidence real quick and deny they ever existed. And if you need help getting rid of the evidence...



post #3 of 12

Welcome , Baaspro.

Nice looking ribs , a Watermelon sauce would be great too. Got  'er marked for future trys...


Have fun and as usual,...

post #4 of 12

Well, they look good but there is just something that don't feel right about that.  30.gif


'Course, maybe it's just my melon allergy speakin' up....

post #5 of 12

Nice looking ribs, love fruit with pork.


When i get lazy or the weather is stormy and i need to have some ribs, i use this method form Guy Fieri:




Preheat the oven to 275 degrees F.

Begin by trimming the ribs of any excess fat or sinew. Remove the thin membrane from the back side of the ribs and discard. Make the rub by combining the cumin, garlic, onion powder, paprika, salt, pepper and ancho chile powder together in a mixing bowl.

Set a few large sheets of foil out (one set for each slab). Place 1 rack on each sheet and divide the dry rub between each slab. Rub the mixture into the ribs on both sides, and then fold the foil over to form a sealed pouch around each rack. At this stage make sure the racks are meat-side down. Place each pouch on a roasting tray and bake in the oven for 2 hours. After 2 hours, open up the foil and peel back so the ribs are exposed. Carefully turn the meat over so the meat side is on top, and then cook for 1 1/2 more hours with the open foil. When done, the ribs will be tender and the meat will have shrunk back from the bones.  Sauce and finish on gas grill for 15 to 20  minutes to set sauce.
 Excellent ribs, but don't try to fool anyone with that "low & slow" stuff.

PS The "evidence" usually doesn't last long.
post #6 of 12

drool.gif love ribs...and you are speaking to my Summer Southern Heart with Watermelon!  Yummmmm

post #7 of 12

You've stumbled onto what's known colloquially as the 3-2-1 method, or at least the first 2 steps. Not sacrilege at all. Now that watermelon.....

I'm guessing by the fact that you're from KY that your screen name is an incredibly clever nod to the glory that is Kentucky Mutton. Or, you're just another bass fisherman who can't spell worth a spit. Either way's cool with me, I caught the biggest largemouth I've ever caught out of a farm pond near Winchester. Beautiful country down there. She was somewhere under 8lbs. Caught her on a black Mr Twister with a fuscia tail.

post #8 of 12
Thread Starter 

For some reason, I didn't really think of it that way, but I definitely see what you're saying.  While the 3-2-1 terminology is new to me, I have cooked ribs using a similar method learned from Donny Bray of the Warren County Pork Choppers.  I'm not big on mutton -- it's growing on me, but I'm an hour away from the OWB and nobody else seems to serve it, so I only get to try it once or twice per year.  That eight-pounder sounds pretty sweet!

post #9 of 12
Man those ribs look delicious! So there i was eating some sliced watermelon for lunch today and it hit me....I wanna make some watermelon ribs! I think I'm gonna inject all that watermelon goodness right into the ribs and even make a watermelon sauce to go with it. I can't wait to try this.
post #10 of 12

This ribs are awesome! I will definitely be making these again.
post #11 of 12

An idea:


1. Slice watermelon about 3/8 inch thick and dehydrate to crispy. It takes a while because watermelon is 95% water.


2. In a blender, you can make watermelon powder. Watermelon must be absolutely crispy dry.


3. Mix some  watermelon powder with whatever rub you are using, or use the powder instead of sugar.



post #12 of 12
Mmmmmm good. Ever try watermelon chips? Cut into pie shaped pieces, dehydrate.... Like candy!!!
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