Instructions: 1. For pureed watermelon rind, cut off green skin and about 1/2 inch of hard white part, keeping part of watermelon rind that is lighter red to white. This is tender part of rind. Try to avoid harder, white rind just inside the green skin. Put rind in food processor fitted with metal blade and puree about 10 seconds. Strain liquid from pulp and use 1 cup of pulp, measured after straining.

2. Combine watermelon pulp with corn syrup, water, ketchup, vinegar, pepper flakes, liquid smoke and black pepper in medium saucepan over high heat. Bring mixture to boil, then reduce heat and simmer, covered about 1 hour, or until it is as thick as you like.

3. Cut racks of ribs into plate-sized portions of about 6 or 7 bones each. Brush ribs with barbecue sauce and wrap each rack individually in aluminum foil. Be sure to save some sauce for later. Let ribs marinate in refrigerator a couple of hours or overnight.

4. Preheat oven to 300 degrees. To cook ribs, set, with seam of foil facing up, in oven. Bake about 2 to 2 1/2 hours or until the rib meat has pulled back from the end of the bones by about 1/2 inch. They should be very tender.

5. Remove ribs from foil and brush on some additional sauce. Grill ribs on hot barbecue 2-4 minutes per side, or until you see several spots of charred sauce. Be sure to watch ribs so that they do not burn. Serve with reserved sauce on the side.

Yield: 4 servings

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