Country-Style Ribs with Quick-Pickled Watermelon

Ingredients for Country-Style Ribs with Quick-Pickled Watermelon

• 100g (packed

• about 90g ) light brown sugar or palm sugar

• 120ml de molho de soja

• 60ml de vinagre de arroz sem tempero

• 3 cebolinhas, cortadas em fatias finas

• 6 dentes de alho, picados

• 2 tablespoons minced peeled ginger (from one 2x1-inch piece)

• 1 tablespoon chopped coriander leaves

• 1 tablespoon hot chilli paste (such as sambal oelek)

• 1 colher de sopa de óleo de gergelim torrado

• 1 colher de chá de pimenta-do-reino moída na hora

• 1/2 medium onion, sliced

• 1.4kg (1-inch-thick) country-style pork ribs or bone-in pork chops

• 2 tablespoons Chinese hot mustard powder

• 1 colher de chá de sementes de coentro

• 1/3 cup Champagne vinegar or white wine vinegar

• 2 colheres de sopa de suco de limão fresco

• 1 colher de sopa de chalota finamente picada

• 1 colher de chá de mel

• 120ml de azeite de oliva

• Sal kosher, pimenta moída na hora

• 1200ml coarsely chopped seedless watermelon (cut from half a 6- to 3.2kg watermelon)

• 950ml Sun Gold or cherry tomatoes (about 575g), halved

• 1/4 cup coriander leaves with tender stems plus more for garnish

First, make the marinade. Bring brown sugar and 120ml water to a boil in a small saucepan, stirring to dissolve sugar. Lower heat to medium and simmer until reduced to 60ml ; 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.

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 120ml 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 coriander, and 1 tablespoon vinaigrette in a medium bowl. Season to taste with salt and pepper.

Top ribs with pickled watermelon. Scatter tomato mixture over. Garnish with more coriander. Serve, passing remaining vinaigrette alongside for drizzling over.

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