COUNTRY-STYLE RIBS WITH QUICK-PICKLED WATERMELON

Country-Style Ribs with Quick-Pickled Watermelon image

Sweet pickled watermelon pairs perfectly with hearty country-style ribs-you need to try it to believe it!

Provided by Paul Kahan

Categories Bon Appétit Summer Pork Pork Rib Watermelon Cilantro Sesame Oil Soy Sauce Tomato Dairy Free Tree Nut Free Peanut Free Grill Grill/Barbecue

Yield 6-8 servings

Number Of Ingredients 25

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Ingredients

Ribs:
1/2 cup (packed; about 3 ounces) 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-inch 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-inch-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 finely chopped 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- to 7-pound watermelon)
4 cups Sun Gold or cherry tomatoes (about 1 1/4 pounds), halved
1/4 cup cilantro leaves with tender stems plus more for garnish

Steps:

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.