Watermelon Ribs

Directions

1. Prepare ribs by trimming any extra fat, and removing the bone-side membrane.
   

2. Add about 5 cups of watermelon chunks to a blender and puree until smooth. Pour through a fine sieve, colander, or cheese cloth into a bowl to separate the bits of white seed and remaining pulp. Discard that and save the “water”.
   

3. In a small saucepan add the entire jar of apple jelly and heat on medium-low. This just needs to heat and liquefy. Remove from heat and add the watermelon liquid, red pepper flakes, salt, and lime juice/zest. Mix thoroughly.
   

4. Allow this mixture to completely cool. Add the marinade to a dish (or resealable bag), and then place ribs in marinade, meat side down. Cover the dish tightly. Refrigerate and allow to marinate for 24 hours.
   

5. After marinating, remove the ribs from the liquid, and place meat side up on a tray or platter. Season ribs with the Sweet Heat rub, and allow the rub to slightly liquify on the surface of the ribs.
   

6. Preheat you Louisiana Grill to 225 degrees, and once temperature is reached, place ribs on the grill, meat side up. Allow to cook for 3 hours.
   

7. After 3 hours, using heavy duty foil, wrap you ribs. Using a large sheet of foil, place 1 tablespoon of butter, 1 tablespoon of maple syrup, and some additional BBQ rub on the foil. Place the ribs meats side down on the foil, covering the butter and syrup, and seal the foil around the ribs.
   

8. Return the ribs to the Louisiana Grill for 1 hour, in the foil wrap. (For fall off the bone ribs, allow them to stay in the foil for 1 ½ hours or more).
   

9. After 1 hour, remove the ribs from the foil, and place back on the grill grate for 45-55 minutes, until rib rack bends at a 45 degree angle.
   

10. During the last 30 minutes, brush meat side of the ribs lightly with the Sweet Chili BBQ sauce to finish. Remove, allow to rest for 15 minutes – Cut and serve