Hard Rock Cafe Famous Baby Back Watermelon Ribs by Todd Wilbur

Total Time
Prep 4 hrs
Cook 3 hrs

From www.TopSecretRecipes.com Got this from my copykat recipe book. These are Texas style ribs basted in special watermelon BBQ sauce.

Ingredients Nutrition


  1. For the pureed watermelon rind, you want to cut off the green skin and about 1/2 inch of the hard white part. Keep the part that is lighter red to white (this is the tender part of the rind).
  2. Put the rind inside the food processor and purée for only about 10 seconds. Strain the liquid from the pulp and use 1 cup.
  3. Combine the 1 cup watermelon pulp with the remaining ingredients in medium saucepan over high heat. Bring to a boil, and then reduce the heat and simmer, covered, for about 1 hour or until your desired thickness.
  4. Cut the racks of ribs into plate-size portions, about 6 to 7 ribs each. Brush each rib with the sauce and wrap each rack individually in aluminum foil. Be sure to save some sauce for later.
  5. Let the ribs marinate in the refrigerator for a couple of hours (overnight is best).
  6. Preheat the oven to 300°F to cook the ribs. Set them with the seam of the foil facing up in the oven. 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. They should be very tender.
  7. Remove the ribs form the foil and brush with additional sauce. 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).
  8. Serve with reserved sauce on the side.
Most Helpful

We love this recipe. Becareful not to burn the ribs in the final step... its real easy to do.

cknox January 14, 2007

These ribs are to die for-definately restaurant quality. I am a huge rib fan and have tried many different cooking metods from dry rubs to simmering, etc., etc. This method produces a very tender rib with minimal clean up. I marinated the ribs overnight and cooked them for exactly 2 hours. I grilled them for about 2 minutes a side adding sauce just before turning to avoid charring. The family was very skeptical about a rib sauce with watermelon but there first comment after tasting was can we freeze watermelon to have this in the winter? Will definately be making many more times! Thanks so much Recipe Fairy for a wonderful recipe.

Kate in Ontario July 19, 2003