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 di salsa di soia

• 60ml aceto di riso non condito

• 3 cipollotti, affettati sottilmente

• 6 spicchi d'aglio, tritati

• 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 cucchiaio di olio di sesamo tostato

• 1 cucchiaino di pepe nero macinato fresco

• 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 cucchiaino di semi di coriandolo

• 1/3 cup Champagne vinegar or white wine vinegar

• 2 cucchiai di succo di lime fresco

• 1 cucchiaio di scalogno finemente tritato

• 1 cucchiaino di miele

• 120ml di olio d'oliva

• Sale kosher, pepe macinato fresco

• 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.

Avvertenza

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