Nothing says summer quite like ribs and watermelon. This drool worthy recipe from Chef Lian, Blue Hat Bistro’s head chef, combines them both together for the penultimate warm weather, sit out on your patio summer main. Round this out with a classic potato salad, corn on the cob, homemade lemonade and you’re golden!

INGREDIENTS
Baby Back Pork Ribs

2 full baby back pork rack (silver skin removed from back)

Umami Dry Rub

• 6  tbsp dried garlic powder
• 6  tbsp dried onion powder
• 6  tbsp  smoked paprika
• 6  tbsp  sweet paprika
• 2  tsp  chili powder
• 2  tsp ground coriander
• 2  tsp ground mustard seed
• 6  tbsp coarse salt
• 3  tbsp black, green and pink peppercorns, freshly cracked
• 1/4 cup toasted coconut (pulse in a food processor till medium coarseness)
• 4 tbsp cane sugar

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Watermelon Glaze

• 3L watermelon juice (juice of 1 watermelon)
• 2  medium Spanish onions, thinly sliced
• 1 cup ginger thinly sliced
• 1/2 cup garlic thinly sliced
• 1 large bay leaf
• 3 green onions whole, cut into matchsticks
• 1 tsp Koji seed
• 1 tbsp sesame oil
• 1/4 cup oyster sauce
• 6 tbsp blackstrap molasses
• 1/4 cup ketchup
• 2 tbsp yellow mustard
• 1  oz.  rice vinegar
• 1  oz.  cherry vinegar
• 4  tbsp cane sugar
• 1  cup water

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EQUIPMENT

• 1  smoker or barbeque
• metal racks
• pastry brush
• hand blender

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INSTRUCTIONS
Method for Dry rub

In a bowl, add all dry ingredients and mix well.

Method for Watermelon Glaze

1. In a pot reduce watermelon juice by half.
2. In a large wide deep pot, sweat onion with ginger and garlic. Once slightly coloured add yellow mustard, ketchup, molasses, sesame oil, oyster sauce, rice vinegar, sherry vinegar, koji seed, cane sugar, water, and reduced watermelon juice. Mix well with wooden spoon. Add bay leaf and green onion.
3. Let simmer for 20 minutes until it is reduced into a glaze.
4. Remove from heat and mix with hand blender till smooth.

Assembly

1. For best results rub ribs 24 hours prior to smoking.
2. Rub pork ribs with umami dry rub, place on wire rack on a tray and place in a well-ventilated part of your refrigerator.
3. Smoke ribs at 180F for 3 hours.
4. Halfway through smoking make sure to rotate your ribs. Finish rackon BBQ. Glaze every 10 min to achieve maximum deliciousness.

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