Baby Back Ribs (United States)

      The idea of cooking meat over a grill is something that has existed since the dawn of time, but, barbeque is strictly and American idea.  Like many other American classics the idea of barbeque came about through a "melting pot" of ideas.  Creole cooking, southern soul food, french gastronomy, all of these were components in the invention of barbeque.  And as every full blooded American will tell you the true king of barbeque is a plate of baby back ribs smothered in a barbeque sauce.
      Many people shy away from cooking this dish, as it is rather labor intensive.  But, as I say to many of the people who learn to cook from me, "If you want easy then there are only two aisles in the supermarket that you should visit, boxed dinners and frozen meals!"  Cooking requires labor, especially if you want your food to taste good. 
      The secret to a great slab of baby back ribs is to use your oven.  Slow cook your ribs in a 200* oven so that you won't charbroil them trying to cook them on the grill.  Secondly, pick a marinade that compliments your intended barbeque sauce.  If you want something sweet then put some honey in your marinade, if you want spicy then give your marinade some cayanne.  Lastly, cook the ribs over a low flame.  If you have properly slow cooked your ribs then you should not need a blazing inferno to finish the process, keep the heat low and give the flavors time to come together.
      The recipe that follows is something that I reserve for very special occasions.  Adapted from a recipe that once appeared on the menu of the Hard Rock Cafe in Cleveland Ohio.  Unfortunately they no longer carry them, but luckily after some trials and alot of errors I mimiced the taste in a way that produces for a family of eight not a dinner rush of fifty.  But you may want to consider the dinner rush size as people can't seem to get enough.

(When I need a quick gift, I make the grill glaze and jar it. About one batch gets me 3 jars full.  Once the jars are sealed you have about a good 2 weeks to use the glaze.)

Melon Baby Back Ribs

2 cups watermelon rind
1 cup dark corn syrup
1/2 cup water
1/4 cup ketchup
1/4 cup white vinegar
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon liquid smoke
1/4 teaspoon black pepper
4 pounds baby back ribs

Using a sharp kitchen knife cut the fruit away from the rind leaving a 1 inch line of red fruit on the rind.  Place the fruit on a serving platter onto a platter and use as an appetizer, as you will not need the red part for this recipe.

Seperate the green rind from the small amount of red going into the white, until you have about two cups of the inner rind.  Discard the green and place the inner rind into a blender/food processor and purree.  Strain the pulp and discard the juice (this should leave you with about 1 1/2 cups pulp which is what you actually need).  In a sauce pan combine the remaining ingredients, except for the ribs.  Bring the mixture to a rolling boil and then reduce for a light simmer, and keep it as such until the sauce is your desired consistency (45 minutes usually does it but you made need and hour).

Split the ribs, so that they can fit onto two cookie sheets.  Cut two pieces of alluminum foil that can wrap around each set of ribs.  Slather half of the thickened sauce over the ribs and wrap in the aluminum foil.  Let the ribs marinade overnight wrapped in the foil. 

Preheat your oven to 300* and set the ribs onto the cookie sheet seam side up Bake for 2 1/2 hours or until the rob meat has pulled back (aka when the meat from the cut side of the bone has pulled off of the bone about 1/2 of an inch).  Remove the ribs from the foil and brush the other half of the barbecue sauce onto the ribs.  Grill the ribs on a well oiled grill grate, over medium heat, for about 4 minutes per side.  Do not allow the sauce to burn.

Serves 8