Country Style Ribs with Pickled Watermelon

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Ingredients

Ribs

1. 1/2 c (packed; about 3 ounces) light brown sugar
2. 1/2 c soy sauce
3. 1/4 c unseasoned rice vinegar
4. 3 green onions, thinly sliced
5. 6 garlic cloves, minced
6. 2 T minced peeled ginger
7. 1 T chopped cilantro leaves
8. 1 T hot chili paste (such as sambal oelek)
9. 1 T toasted sesame oil
10. 1 t black pepper
11. 1/2 medium onion, sliced
12. 3 lbs (1 in thick) country-style pork ribs or bone-in pork chops
13. 2 T Chinese hot mustard powder

Watermelon

14. 1 t coriander seeds
15. 1/3 c Champagne vinegar or white wine vinegar
16. 2 T fresh lime juice
17. 1 Tfinely chopped shallot
18. 1 t honey or agave
19. 1/2 c olive oil
20. kosher salt to taste
21. freshly ground pepper to taste
22. 5 c coarsely chopped seedless watermelon
23. 4 cups cherry tomatoes (about 1 1/4 pounds), halved
24. 1/4 c cilantro leaves with tender stems, plus more for garnish

Instructions

Ribs

1. Bring brown sugar and 1/2 cup water to a boil in a small saucepan, stirring to dissolve sugar.
2. Lower heat to medium and simmer until reduced to 1/4 cup; transfer to a medium bowl.
3. Whisk in soy sauce, rice vinegar, green onions, garlic, ginger, cilantro, chili paste, and pepper.
4. Stir in onion.
5. Let cool.
6. Pour the marinade into a large resealable plastic bag.
7. Rub ribs with mustard powder and add to marinade in bag; seal bag and turn ribs to coat.
8. Place bag in a baking dish and chill, turning occasionally, for at least 6 hours and up to overnight.

Watermelon

1. In a small saucepan over low heat, toast coriander seeds until fragrant and beginning to pop, 2-3 minutes.
2. Transfer coriander to a baking sheet and crush slightly with the back of a cool skillet.
3. Combine coriander, vinegar, lime juice, shallot, and honey in a small bowl.
4. Whisk in oil and season with salt and pepper. Set vinaigrette aside.
5. Place watermelon in a large bowl; add 1/2 cup vinaigrette and toss to coat.
6. Cover and chill, tossing occasionally, for up to 1 hour to lightly pickle watermelon.
7. Build a medium fire in a charcoal grill, or heat a gas grill to medium-high.
8. Transfer ribs from bag, leaving some marinade clinging to surface, onto a baking sheet.
9. Pour remaining marinade from bag into a medium saucepan.
10. Bring to a boil; reduce heat to medium and simmer for 3 minutes. Set marinade aside.
11. Grill ribs until nicely charred and cooked to medium, about 5 minutes per side.
12. Baste ribs with reserved marinade. Cook, turning once, until cooked to medium-well, about 2 minutes per side. Transfer to a platter.
13. Toss tomatoes, 1/4 cup cilantro, and 1 Tablespoon vinaigrette in a medium bowl
14. Season to taste with salt and pepper.
15. Top ribs with pickled watermelon.
16. Scatter tomato mixture over.
17. Garnish with more cilantro.
18. Serve, passing remaining vinaigrette alongside for drizzling over.

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