KarenDeel
Culinary Explorer
Hi there! Get ready to elevate your BBQ game with these Country-Style Ribs paired with Quick-Pickled Watermelon! 
It's the ultimate blend of sweet, tangy, and savory flavors that'll have your taste buds doing a happy dance. 
Fire up the grill and prepare for some serious flavor fireworks! #BBQGoals #SummerEat
Country-Style Ribs With Quick-Pickled Watermelon
Ingredients:
Ribs:
Preparation:
Ribs:
3. For the dressing, toast coriander seeds in a small saucepan over low heat until fragrant and starting to pop (about 2-3 minutes). Crush them slightly on a baking sheet with the back of a cool skillet. Combine crushed coriander with vinegar, lime juice, shallot, and honey in a small bowl. Whisk in olive oil and season with salt and pepper. Set the vinaigrette aside.
It's the ultimate blend of sweet, tangy, and savory flavors that'll have your taste buds doing a happy dance. Fire up the grill and prepare for some serious flavor fireworks! #BBQGoals #SummerEatCountry-Style Ribs With Quick-Pickled Watermelon
Ingredients:
Ribs:
- ½ cup light brown sugar or palm sugar (packed; about 3 ounces)
- ½ cup soy sauce
- ¼ 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
- ½ medium onion, sliced
- 3 pounds country-style pork ribs or bone-in pork chops (1-inch-thick)
- 2 tablespoons Chinese hot mustard powder
- 1 teaspoon coriander seeds
- ⅓ cup Champagne vinegar or white wine vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon finely chopped shallot
- 1 teaspoon honey
- ½ cup olive oil
- Kosher salt, freshly ground pepper
- 5 cups coarsely chopped seedless watermelon (from half a 6- to 7-pound watermelon)
- 4 cups Sun Gold or cherry tomatoes (about 1¼ pounds), halved
- ¼ cup cilantro leaves with tender stems plus more for garnish
Preparation:
Ribs:
- To make the marinade, start by bringing brown sugar and ½ cup water to a boil in a small saucepan, stirring until the sugar dissolves. Reduce heat to medium and simmer until it's reduced to ¼ cup. Transfer to a medium bowl and whisk in soy sauce and the next 8 ingredients. Stir in the sliced onion and let it cool. Pour the marinade into a large resealable plastic bag.
- Rub the ribs with Chinese hot mustard powder and add them to the marinade in the bag. Seal the bag and turn the ribs to coat. Place the bag in a baking dish and chill it, turning occasionally, for at least 6 hours or overnight.
3. For the dressing, toast coriander seeds in a small saucepan over low heat until fragrant and starting to pop (about 2-3 minutes). Crush them slightly on a baking sheet with the back of a cool skillet. Combine crushed coriander with vinegar, lime juice, shallot, and honey in a small bowl. Whisk in olive oil and season with salt and pepper. Set the vinaigrette aside.
- Place the chopped watermelon in a large bowl and add ½ cup of the prepared vinaigrette. Toss to coat. Cover and chill, tossing occasionally, for up to 1 hour to lightly pickle the watermelon.
- Build a medium fire in a charcoal grill or preheat a gas grill to medium-high. Transfer the ribs from the bag to a baking sheet, leaving some marinade clinging to the surface. Pour the remaining marinade from the bag into a medium saucepan. Bring it to a boil, then reduce the heat to medium and simmer for 3 minutes. Set the marinade aside.
- Grill the ribs until nicely charred and cooked to medium, about 5 minutes per side. Dip each rib into the reserved marinade using tongs. Return the ribs to the grill and cook, turning once, until they are cooked to medium-well, about 2 minutes per side. Transfer them to a platter.
- In a medium bowl, toss the halved tomatoes, ¼ cup cilantro, and 1 tablespoon of the vinaigrette. Season to taste with salt and pepper.
- Top the ribs with pickled watermelon and scatter the tomato mixture over them. Garnish with more cilantro leaves. Serve, passing the remaining vinaigrette alongside for drizzling over.
