Grilled Country Ribs With Melon Salad Recipes

GRILLED COUNTRY RIBS WITH MELON SALAD

Steps:

• FOR THE VINAIGRETTE: Toast green coriander seeds for approximately 2-3 minutes in a dry skillet. Place the seeds on a cutting board and crush the seeds with the bottom of a skillet. Add them to a mixing bowl. Chop the shallots, adding salt to help with the mincing later. Using a microplane, zest the rind of one lemon over the shallots. Mince these ingredients together. Add this mixture to the coriander seeds. Add lemon juice and vinegar to the mixture. Season the mixture with a pinch of salt and pepper. Macerate for five minutes. Using a whisk, slowly whisk the EVOO into the coriander shallot mixture until well combined. Taste for salt, adjust seasoning as necessary, and set aside.
• FOR THE MARINADE: Combine the onion, garlic, scallions (using most of the white), coarsely chopped cilantro, ginger, sesame oil, chili paste, soy sauce and palm sugar in a large mixing bowl. Smear the Chinese mustard onto the ribs and cover the ribs with the marinade. Marinate the ribs the morning you plan to cook them (6 to 8 hours ahead).
• Light the charcoal using a chimney starter. Place real-wood charcoal into the chimney. Place several sheets of loosely crumpled newspaper under the bottom of the chimney. Ensure the charcoal is red hot, should take approximately 20-25 minutes.
• Place the grill grate about 1 to 2 inches above the coals to let it heat up. Remove the ribs from the marinade, reserving the marinade, and wiping off all ingredients from the ribs. Chargrill each rib for approximately 5 minutes per side, or until cooked medium well and caramelized. Dip each rib back into the marinade and continue grilling for an additional minute per side to enhance the charred flavor. Repeat dipping process once more.
• FOR THE TOMATO-MELON SALAD: In a medium mixing bowl, combine the tomatoes and watermelon. Dress with 1/4 cup of the coriander vinaigrette and season with salt and pepper. Toss to combine. Arrange the country ribs on a serving platter. Spoon the tomatoes and watermelon over the ribs. Top with cilantro and serve.

COUNTRY-STYLE RIBS WITH QUICK-PICKLED WATERMELON

Steps:

• Ribs:
• 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.
• 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.
• Watermelon:
• 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 1/2 cup 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 cilantro, and 1 Tbsp. vinaigrette in a medium bowl. Season to taste with salt and pepper.
• Top ribs with pickled watermelon. Scatter tomato mixture over. Garnish with more cilantro. Serve, passing remaining vinaigrette alongside for drizzling over.

GRILLED COUNTRY STYLE RIBS

Steps:

• Stir wine, barbeque sauce, cider vinegar, hot pepper sauce, Worcestershire sauce, and mustard together in bowl until well mixed. Place ribs in a baking dish; pour Burgundy wine mixture over ribs and coat completely.
• Mix onion powder and garlic powder together in a bowl. Dust ribs with powder mixture; let marinate 2 hours, turning once.
• Preheat grill for medium-low heat and lightly oil the grate.
• Grill ribs, covered, over indirect heat on the preheated grill for 45 minutes, turning once. Baste with barbeque sauce and grill until meat is tender, about 15 minutes, turning and basting frequently.

RORY'S RIBS WITH GRILLED CORN, CANTALOUPE, AND FRESH HERB SALAD

Steps:

• For Barbecue Sauce: Heat oil in medium saucepan over medium heat. Press garlic through garlic press into pan. Stir 30 seconds. Add the ketchup, 3/4 cup broth, 3 tablespoons soy sauce, brown sugar, molasses, and vinegar. Bring sauce to a simmer. Reduce heat to medium-low; simmer until reduced to 3 cups, stirring occasionally, about 15 minutes. Transfer to bowl. This can be made 1 week ahead. Cover and chill.
• Sprinkle each side of each rib rack with salt, pepper, and 1 tablespoon chili powder. Arrange 2 racks on each of 2 large rimmed baking sheets. This can be made 1 day ahead; cover and chill.
• Position 1 oven rack in top third of oven and 1 rack in bottom third; preheat to 450 degrees F.
• Pour 1/2 cup of remaining broth and 2 tablespoons of remaining soy sauce around ribs on each sheet; cover each with foil. Bake ribs 30 minutes; reverse sheets. Bake ribs until tender, about 45 minutes longer. Uncover; cool slightly. Cut each rib rack between bones into individual ribs. Brush ribs generously with sauce. This can be made 2 hours ahead. Let stand at room temperature.
• For Herb Butter and Corn: Whisk butter and all herbs in medium bowl to blend. Season butter, to taste, with salt and pepper. This can be made 1 week ahead. Cover; chill. Bring to room temperature before using.
• Arrange corn on baking sheet; sprinkle with salt and pepper. Let stand until ready to grill, up to 2 hours.
• Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, turning occasionally and brushing with more sauce, about 10 minutes. Pile ribs on platter.
• Grill corn until tender and beginning to char and show grill marks, turning often and brushing with herb butter, about 10 minutes. Transfer to plate; top with more butter. Serve with remaining butter.
• For Melon: Grill cantaloupe slices on 1 side until showing grill marks, about 3 minutes. Mound, grilled side up, on platter. Brush with honey; sprinkle with cayenne.
• For Fresh Herb Salad: This easy side dish is a cooling contrast to the rest of the meal. Whisk 1/4 cup red wine vinegar, 1/4 cup orange juice, 2 tablespoons extra-virgin olive oil, and 1 teaspoon (packed) finely grated orange peel in small bowl. Season the dressing with salt and pepper. Strip thick stems from 2 large bunches of fresh Italian parsley and place small top sprigs and leaves in large bowl. Cover and chill until ready to use, up to 2 hours. Re-whisk dressing. Toss parsley with enough dressing to coat and serve.
• In a small saucepan over medium heat, saute the garlic in the oil until fragrant. Add the remaining ingredients and simmer for 1 hour, stirring occasionally.

GRILLED COUNTRY RIBS

Steps:

• Preheat oven to 350°. Place ribs in a greased 13x9-in. baking dish. Bake, covered, 1-1/2 hours or until no longer pink. , Meanwhile, in a large saucepan, heat oil over medium-high heat. Add onion and garlic; cook and stir until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally., Drain ribs. Grill, covered, over indirect low heat 45 minutes, turning once. Baste with barbecue sauce. Grill 15 minutes longer or until meat is tender, turning and basting frequently.