Country-Style Ribs with Quick-Pickled Watermelon

Name: Country-Style Ribs with Quick-Pickled Watermelon
Yield: 4 servings
Ingredients: 1 1/2 cup (packed; about 3 ounces) light brown sugar or palm sugar; 1 1/2 cup soy sauce; 1 1/4 cup unseasoned rice vinegar; 1 3 scallions, thinly sliced; 1 6 garlic cloves, minced; 1 2 tablespoons minced peeled ginger (from one 2x1-inch piece); 1 1 tablespoon chopped cilantro leaves; 1 1 tablespoon hot chili paste (such as sambal oelek); 1 1 tablespoon toasted sesame oil; 1 1 teaspoon freshly ground black pepper; 1 1/2 medium onion, sliced; 1 3 pounds (1-inch-thick) country-style pork ribs or bone-in pork chops; 1 2 tablespoons Chinese hot mustard powder; 1 1 teaspoon coriander seeds; 1 1/3 cup Champagne vinegar or white wine vinegar; 1 2 tablespoons fresh lime juice; 1 1 tablespoon finely chopped shallot; 1 1 teaspoon honey; 1 1/2 cup olive oil; 1 Kosher salt, freshly ground pepper; 1 5 cups coarsely chopped seedless watermelon (cut from half a 6- to 7-pound watermelon); 1 4 cups Sun Gold or cherry tomatoes (about 1 1/4 pounds), halved; 1 1/4 cup cilantro leaves with tender stems plus more for garnish

From the kitchen of Carly

Sticky country ribs glazed with a salty-sweet soy marinade spiked with ginger, garlic, and chili paste. The quick-pickled watermelon cuts through the richness with bright acidity. A smart balance of umami and acid that works for weeknight dinners.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup (packed; about 3 ounces) light brown sugar or palm sugar
11/2 cup soy sauce
11/4 cup unseasoned rice vinegar
13 scallions, thinly sliced
16 garlic cloves, minced
12 tablespoons minced peeled ginger (from one 2x1-inch piece)
11 tablespoon chopped cilantro leaves
11 tablespoon hot chili paste (such as sambal oelek)
11 tablespoon toasted sesame oil
11 teaspoon freshly ground black pepper
11/2 medium onion, sliced
13 pounds (1-inch-thick) country-style pork ribs or bone-in pork chops
12 tablespoons Chinese hot mustard powder
11 teaspoon coriander seeds
11/3 cup Champagne vinegar or white wine vinegar
12 tablespoons fresh lime juice
11 tablespoon finely chopped shallot
11 teaspoon honey
11/2 cup olive oil
1Kosher salt, freshly ground pepper
15 cups coarsely chopped seedless watermelon (cut from half a 6- to 7-pound watermelon)
14 cups Sun Gold or cherry tomatoes (about 1 1/4 pounds), halved
11/4 cup cilantro leaves with tender stems plus more for garnish

Instructions

First, make the marinade. Bring brown sugar and 1/2 cup water to a boil in a small saucepan, stirring to dissolve sugar. Lower heat to medium and simmer until reduced to 1/4 cup; transfer to a medium bowl. Whisk in soy sauce and next 8 ingredients. Stir in onion. Let cool. Pour the marinade into a large resealable plastic bag.
Rub ribs with mustard powder and add to marinade in bag; seal bag and turn ribs to coat. Place bag in a baking dish and chill, turning occasionally, for at least 6 hours and up to overnight.
Start with the dressing. In a small saucepan over low heat, toast coriander seeds until fragrant and beginning to pop, 2-3 minutes. Transfer coriander to a baking sheet and crush slightly with the back of a cool skillet. Combine coriander, vinegar, lime juice, shallot, and honey in a small bowl. Whisk in oil and season with salt and pepper. Set vinaigrette aside.
Place watermelon in a large bowl; add 1/2 cup vinaigrette and toss to coat. Cover and chill, tossing occasionally, for up to 1 hour to lightly pickle watermelon.
Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Transfer ribs from bag, leaving some marinade clinging to surface, onto a baking sheet. Pour remaining marinade from bag into a medium saucepan. Bring to a boil; reduce heat to medium and simmer for 3 minutes. Set marinade aside.
Grill ribs until nicely charred and cooked to medium, about 5 minutes per side. Using tongs, dunk each rib into reserved marinade. Return ribs to grill and cook, turning once, until cooked to medium-well, about 2 minutes per side. Transfer to a platter.
Toss tomatoes, 1/4 cup cilantro, and 1 Tbsp. vinaigrette in a medium bowl. Season to taste with salt and pepper.
Top ribs with pickled watermelon. Scatter tomato mixture over. Garnish with more cilantro. Serve, passing remaining vinaigrette alongside for drizzling over.