Grilled Country Ribs With Melon Salad Recipes

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.

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.

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.

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.

Steps:

• Debone and pre-salt the chicken: First, stand the chicken up on its neck and cut down both sides of the backbone to remove it. Trim away the loose fat at the tail end. Make a slit at the breastplate, clear away the membranes on either side with your finger, and pop the breastplate out; remove it in one piece. Slice away the ribcage on both sides. Make a slit on either side of the thigh bone, tuck the knife underneath the bone, scrape the meat to the knee joint, pop the bone out and remove, as well as any cartilage remaining from the backbone.Repeat with other side. Finally, remove the wishbone. Tuck the wings under the chicken. Salt the chicken on both sides with 2 teaspoons kosher salt and refrigerate for 24 hours. (Reserve bones and trimmings for stock.)
• Marinade: Sprinkle remaining teaspoon of salt over coarsely chopped garlic on a cutting board. Chop together until the garlic is minced, then transfer to a bowl. Add black pepper, Espelette pepper, oregano, olive oil, and lemon juice; whisk to combine. Pour the marinade over the chicken and make sure the entire chicken is coated. Cover and refrigerate for 24 hours.
• Heat one side of your grill to medium-high, the other to medium-low. For a charcoal grill, use a chimney stuffed loosely with paper at the bottom; place the charcoal on top, and light the paper. Allow the coals to heat for about 20 minutes before pouring them onto one side of the grill. Replace the grill grate and allow it to heat up for 5 minutes.
• The grill should be very hot. Allow excess marinade to drip off the chicken; then, quickly and carefully place the chicken skin-side down over direct heat and allow to cook for several minutes. (If flames flare up, move the chicken away from the coals.) When the skin is golden and lightly charred, move the chicken to the cooler side of the grill. Keep the breasts furthest from the heat, as the leg and thighs take longer to cook. Cover the grill; control the temperature by using the vents on the lid and under the grill. They should both be open halfway. Continue cooking, 3-4 minutes.
• Check on the chicken and adjust placement as needed to control heat exposure; cover grill and continue cooking, 5-7 minutes. Once the skin is charred golden-brown, flip the chicken and finish cooking over indirect heat with the grill covered, about 10-12 minutes. The chicken is done when it registers 165 degrees F, or the juices from the drumstick run clear.
• Remove chicken from the grill. Rest the chicken prior to carving, 5-7 minutes. Carve the chicken: Cut each breast into two pieces, and separate the legs from the thighs. Arrange on a platter and dress with a squeeze of fresh lemon juice before serving.

Steps:

• For the dressing:
• Put all of the ingredients except the oil in a blender. Blend on high. After the ingredients are blended, slowly add the oil and continue to blend until the mixture is thickened and emulsified. (Makes 1 cup.)
• For the salad:
• Heat a grill pan to medium-high heat. Drizzle the watermelon slices with just enough oil to thinly coat and place them on the hot grill.
• Grill each side of the watermelon slices for about 2 minutes, until charred. Transfer to a plate and season with salt.
• Remove the rind and dice the grilled watermelon into large cubes.
• Preheat the oven to 350°F. Toss the pumpkin seeds with the cayenne, sugar, and 2 teaspoons oil and place on a small baking sheet. Roast for 6 to 10 minutes, until golden.
• Brush the cornbread cubes with the melted butter and place in a single layer on a baking sheet. Put in the oven along with the pumpkin seeds and bake for 10 minutes, turning halfway with a flexible spatula. Remove from the oven when the croutons are toasted and golden.
• Toss the watermelon, shiso, dates, and chile in the bowl with ¼ cup Lime Mango Dressing (reserve remaining dressing for another use). Taste and adjust the seasoning with salt and pepper. Add the cornbread croutons and toss very gently to combine without breaking the croutons. Spoon the salad onto a large platter and garnish with the pumpkin seeds and cheese.

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.