Glazed Spareribs With Watermelon Rind Chutney Recipes

WATERMELON-RIND CHUTNEY

Steps:

• Cut and scrape flesh from watermelon rind; reserve for another use. Cut away outer green skin from rind; discard. Cut rind into 1-inch pieces. (You should have about 9 cups.)
• Bring rind, vinegar, sugar, water, ginger, peppercorns, chiles, and salt to a boil in a large saucepan. Reduce heat, and simmer until rind is translucent and tender and liquid is syrupy, about 55 minutes. Divide mixture among 2 pint-size and one 1/2-pint-size sterilized glass jars; refrigerate.

GLAZED SPARERIBS WITH WATERMELON-RIND CHUTNEY

Steps:

• Preheat oven to 375 degrees. Combine wine, honey, hoisin and soy sauces, chiles, oil, garlic, chopped scallions, and ginger. Arrange ribs in a single layer on a rimmed baking sheet. Pour sauce over ribs, and turn to coat. Cover with parchment-lined foil, and roast until tender, about 1 1/2 hours. Uncover, and cook, turning and basting with sauce every 10 minutes, until glazed and cooked through, about 30 minutes. (Sauce should be gooey; add water, 1/4 cup at a time, if needed.)
• Serve ribs with 1 or 2 watermelon pieces. Top with chutney. Drizzle with glaze from pan. Garnish with sliced scallions, and sprinkle with fleur de sel.

WATERMELON CHUTNEY

Steps:

• Heat oil in a stockpot over medium heat; cook and stir red onion, red bell pepper, garlic, and ginger until tender, about 5 minutes.
• Mix watermelon, tomatoes, lime juice, curry powder, salt, and sugar into onion mixture; bring to a boil. Reduce heat to medium-low and simmer, uncovered, until watermelon and tomatoes are slightly broken down, about 10 minutes.
• Fill 4 clean jars with chutney, seal, and turn upside down to mix for 5 minutes. Turn right-side up and refrigerate.

SWEET HORSERADISH GLAZED RIBS

Steps:

• Preheat oven to 325°. If necessary, remove thin membrane from ribs and discard. Sprinkle 1 teaspoon each salt and pepper over ribs. Transfer to a large shallow roasting pan, bone side down; add beer or juice. Bake, covered, until tender, 2-3 hours., Meanwhile, puree preserves, horseradish, honey, remaining salt and pepper and, if desired, liquid smoke in a blender. , Drain ribs. Place 1 rib rack on a large piece of aluminum foil. Brush with apricot-horseradish mixture; wrap tightly. Repeat with remaining ribs. Refrigerate up to 2 days., Prepare campfire or grill for medium heat. Remove ribs from foil; grill until browned, 10-15 minutes, turning occasionally.

WATERMELON RIND CHUTNEY

Steps:

• Remove watermelon flesh from rind and reserve flesh for another use. Scrape off and discard any remaining pink flesh from rind, then cut rind crosswise into 2-inch-wide strips and remove green peel with a Y-shaped vegetable peeler or a sharp knife. Discard green peel. Cut white rind into 1/2-inch cubes (you will have 5 to 6 cups).
• Bring rind and remaining ingredients to a boil in a 4-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, stirring occasionally, until rind is tender and translucent and liquid is syrupy, 45 to 55 minutes. Cool chutney, uncovered, then chill in an airtight container 1 to 3 days to allow flavors to mellow.