I don’t know about you, but there are some flavours that just scream summer. BBQ and Watermelon are the two that come to mind for me. I love having my family over for a BBQ, making some ribs and noshing on some ice cold watermelon while everything cooks. Give me a book and some sunglasses, and that’d be the ideal way to spend a day for me.
Now everyone has fun with watermelon, and nearly anything you can think of comes in watermelon flavour these days, but nothing quite beats fresh cut. Except maybe this next recipe I have for you all. I’m not sure if everyone knows that Captain Morgan makes their own watermelon flavoured rum, but they do! And it is fantastic. The minute you pick it up you know you’re going to enjoy it, from the scratch and sniff sticker they have right on their product, right down to that last drop in their unique cannonball bottle. Now, like I said nothing is quite as good as fresh, but I don’t think you can go wrong if you mixed some fresh watermelon with some of that Captain Morgan Watermelon.
INGREDIENTS:
- 1 1/2 cup Captain Morgan Watermelon Smash
- 1 1/2 cup Captain Morgan White Rum
- 1 large Watermelon
- 1/2 cup Tres Agave Nectar
- 2/3 cup Nellie & Joe’s Key Lime Juice
- 7 Mint leaves (plus extra for garnishing)
- 2 Limes (for garnish)
Cut open your watermelon just enough to scoop out the flesh. Place hollowed out watermelon and top to the side. Place the scooped out flesh into a blender and add all the other ingredients, plus a few ice cubes (I used about 10). Blend until smooth and strain the punch back into the hollowed out watermelon. Either add a laddle and use the watermelon as a punch bowl, or add a drink dispenser tap to the side of the watermelon and use the top of the watermelon to keep your drink fresh all day. Add some more liquor and ice as needed through out the day. And don’t forget to garnish with lime wedges and some fresh mint!
Now that you’ve got something to drink, how about a nice fruit salad to go with that? If you haven’t noticed already, I really like to use Robert Rothschild products, because they’re so versatile. Plus, not only is this recipe delicious, it’s actually pretty healthy!
Here’s what you’ll need:
- 16 oz. Mango, frozen
- 16 oz. Peaches, frozen
- 1 cup Quinoa, cooked
- 2 – 4 Tbsp. Robert Rothschild Farm Peach Mango Habanero Sauce
- 1 Orange, red or yellow bell pepper, large diced
- 1 cup Coconut, toasted
Preheat oven to 425°F. On a baking sheet lined with parchment paper or a silicone mat, spread mango and peaches into a single layer. Roast 30 – 40 mins or until fruit begins to caramelize. In a large bowl, add fruit, quinoa, Peach Mango Habanero Sauce, peppers and 3/4 cup toasted coconut. Lightly toss together. Serve immediately or store in refrigerator until ready to serve. Before serving, sprinkle salad with remaining toasted coconut.
I have more for you as well. Because what’s a summer party without tons and tons of delicious food, and at least one item done on the grill. And I’m guessing there’s no surprise that I’m using Robert Rothschild in this recipe again today. But how can I not when it’s my favourite BBQ sauce by them, and no doubt, on ribs!
The most finger licking ribs will need:
- 2 Tbsp. Brown sugar
- 2 Tbsp. Chili powder
- 1 Tbsp. Salt
- 1/2 tsp. Black pepper
- 1/2 tsp. Garlic powder
- 1/2 tsp. Dried thyme leaves
- 3 lb. Pork ribs
- 1/2 cup Orange juice
- 1 jar Robert Rothschild Farm Sweet & Spicy Bourbon BBQ Sauce, divided
Now there’s three ways you can make this: on the grill, in the oven, or both! I prefer both, but I’ll give you all three so you can choose your favourite way!
Grill Method:
Heat grill to medium. Mix sugar and seasonings; rub onto both sides of ribs. Place 1/2 the ribs in single layer on 30×12-inch sheet of heavy-duty foil. Bring up sides of foil; double fold top and 1 end of packet to seal. Repeat with remaining ribs and second sheet of foil. Add 1/4 cup orange juice through open end of 1 packet; double fold end, leaving room for heat to circulate inside. Repeat with second packet. Grill, covered, 45 minutes to 1 hour or until ribs are cooked through. Remove ribs from foil; discard foil. Return ribs to grill. Brush Sweet & Spicy Bourbon Barbecue Sauce onto ribs. Grill 10-15 minutes turning occasionally and brushing with remaining sauce. Serve remaining sauce alongside ribs for dipping.
Oven Method:
Preheat oven to 450°F. Assemble foil packets as directed; place on baking sheet. Bake 45 minutes to 1 hour or until ribs are cooked through. Remove ribs from foil. Place ribs on rack of broiler pan. Brush with some of the Sweet & Spicy Bourbon Barbecue Sauce and broil, 4 to 5 inches from heat, 10-15 min. Turn occasionally and brush generously with remaining sauce. Serve remaining sauce alongside ribs for dipping.
Oven to Grill Method:
Preheat oven to 350°F. Mix all ingredients except the ribs together. place ribs in an aluminum pan or a greased roasting pan. Lightly coat the ribs in the mixed sauce, saving enough to use when you’re grilling. and cover pan tightly with aluminum foil. Bake for 2 hrs and 15 min. Feel free to keep at room temperature until you’re ready to grill, or just pop them right on! While you’re grilling slather on the BBQ sauce to keep moist until the outside is nice and crispy, usually 10-20 min depending on the size and how crispy you like them!
Bottle King's Vineyard Market 