Country-Style Ribs with Quick-Pickled Watermelon
Succulent country-style pork ribs marinated in an Asian-inspired sauce, grilled to perfection and served with refreshing quick-pickled watermelon and cherry tomatoes. The dish combines sweet, savory, and tangy flavors with a perfect balance of tender meat and fresh fruits.
Ingredients
- •½ cup light brown sugar
- •½ cup soy sauce
- •¼ cup unseasoned rice vinegar
- •3 whole scallions
- •6 cloves garlic
- •2 tablespoons ginger
- •1 tablespoon cilantro leaves
- •1 tablespoon hot chili paste
- •1 tablespoon toasted sesame oil
- •1 teaspoon black pepper
- •½ medium onion
- •3 pounds country-style pork ribs
- •2 tablespoons Chinese hot mustard powder
- •1 teaspoon coriander seeds
- •⅓ cup Champagne vinegar
- •2 tablespoons lime juice
- •1 tablespoon shallot
- •1 teaspoon honey
- •½ cup olive oil
- •1 to taste kosher salt and pepper
- •5 cups seedless watermelon
- •4 cups cherry tomatoes
- •¼ cup cilantro leaves
Cooking Instructions
- 1.
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.
15 min
- 2.
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.
360 min
- 3.
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.
10 min
- 4.
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.
60 min
- 5.
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.
15 min
- 6.
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.
14 min
- 7.
Toss tomatoes, 1/4 cup cilantro, and 1 Tbsp. vinaigrette in a medium bowl. Season to taste with salt and pepper.
5 min
- 8.
Top ribs with pickled watermelon. Scatter tomato mixture over. Garnish with more cilantro. Serve, passing remaining vinaigrette alongside for drizzling over.
5 min
