Country-Style Ribs with Quick-Pickled Watermelon

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 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.