What we love about roasted watermelon pork ribs is the sweet touch which generously complements the savory of this pork dish. They can be served cold as well and you can also prepare them a couple of days in advance. The trick is not to remove the aluminium foil.

Ingredients for 10 servings

6 cups watermelon
2 cups cider vinegar
2 tsp Honey
5 lb Ribs, Baby Back
1 pinch Sea Salt
1 pinch Pepper, Ground Black

1. Blend the watermelon in a blender until there are no chunks left.
2. Add the watermelon to a wide pot with the vinegar and bring it up to a boil. Let the purée reduce for 20-to-30 minutes until it has reached a thick consistency. Add the honey and mix.
3. While the sauce is reducing, turn on your broiler. Salt the ribs on both sides and place on a wire rack on top of a sheet pan. Put the ribs in the oven under the broiler for 5-to-7 minutes, with the meat side up.
4. Remove once the meat has started to brown and let cool. Reduce the temperature to 150°C.
5. Take the ribs off the rack and set them on a few large sheets of aluminum foil.
6. Brush the watermelon sauce on top of the ribs, add another sprinkling of salt and some pepper, and then wrap the ribs in the aluminum foil. Be careful to wrap them well and with a few layers so that the juices don’t leak in the pan.
7. Place the wrapped ribs on a sheet pan and put in the oven. Cook them for 2½-to-3 hours.
8. Remove from the oven, unwrap, and serve.