GLAZED SPARERIBS WITH WATERMELON-RIND CHUTNEY

Glazed Spareribs with Watermelon-Rind Chutney image

Provided by Martha Stewart

Number Of Ingredients 13

1/2 cup Shaoxing rice wine (Shaosing) or dry sherry
1/4 cup honey
1/4 cup hoisin sauce
3 tablespoons soy sauce
2 Thai chiles, thinly sliced crosswise
1/4 teaspoon toasted sesame oil
2 garlic cloves, crushed
2 scallions, pale-green parts only, chopped
1 piece (1 inch) peeled fresh ginger, sliced
1 rack pork spareribs (12 ribs; about 4 pounds), cut into individual ribs
4 to 8 pieces yellow or red watermelon (about 2 1/2 inches square, 3/4 inch thick)
1 half-pint-size jar Watermelon-Rind Chutney (1 cup)
Garnish: scallions, pale-green parts only, thinly sliced lengthwise, and fleur de sel, for sprinkling

Steps:

Preheat oven to 375 degrees. Combine wine, honey, hoisin and soy sauces, chiles, oil, garlic, chopped scallions, and ginger. Arrange ribs in a single layer on a rimmed baking sheet. Pour sauce over ribs, and turn to coat. Cover with parchment-lined foil, and roast until tender, about 1 1/2 hours. Uncover, and cook, turning and basting with sauce every 10 minutes, until glazed and cooked through, about 30 minutes. (Sauce should be gooey; add water, 1/4 cup at a time, if needed.)
Serve ribs with 1 or 2 watermelon pieces. Top with chutney. Drizzle with glaze from pan. Garnish with sliced scallions, and sprinkle with fleur de sel.