Roasted Watermelon Pork Ribs
One of my favorite chefs, Floyd Cardoz, makes a dish that uses watermelon as a sauce for fish. When I first ate it, the whole concept delighted me: the little bit of sweet balanced out and complemented the savory. I have always loved watermelon with barbecue, so the fish dish inspired me to take the concept and flip it around with pork. It is unexpected but works so perfectly you’ll wonder why you weren’t making a watermelon sauce before. Reprinted with permission from BRING IT! © 2018 by Ali Rosen, Running Press Slideshow: More Rib Recipes
I love cold ribs and these are easily served cold or at room temperature. They can be made a day or two ahead; just store them in the aluminum foil until you are ready to serve them. If you make them ahead and want to serve them hot, you have a couple of options. You can broil the ribs, let cool, and then brush with sauce and wrap in foil, cooking them only before you want to eat. They are easily transported in their foil, still hot. Another alternative is to fully cook them and then reheat them once you arrive. Ribs are very forgiving so you can heat them up without worrying about overcooking them. The biggest thing is not to remove them from the aluminum foil: you never want to lose the sauce, so try to keep it inside until ready to serve, whatever the scenario.