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Country-Style Ribs with Quick-Pickled Watermelon

From: bonappetit.com
SERVES 6-8

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

Ribs

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.

Watermelon

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.