Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Yield 4 Servings



  • 1 1/2 -2 lbs Country Style Pork Ribs
  • Salt and Fresh Ground Pepper to taste
  • 1/4 cup Low Sodium Soy Sauce
  • 1/4 cup Rice Vinegar
  • 2 tbsp Honey
  • 1 tbsp Sesame Oil
  • 1-2 tbsp Sriracha or gochujang
  • 1 cup Watermelon seedless, cubed and pureed

Cucumber Watermelon Salad

  • 2 tsp Sesame Oil
  • 1 tbsp Soy Sauce
  • 1 tbsp Rice Vinegar
  • 2 mini Cucumers thinly sliced
  • 1 cup Watermelon seedless, diced
  • Salt to taste
  • 2 tbsp Black Sesame Seeds
  • 1/4 cup Basil thinly sliced
  • 2 heads Bibb Lettuce leaves seperated


  • Begin by seasoning the ribs with salt and pepper. Arrange the seasoned ribs in the bottom of a crock pot.
  • In a small bowl, combine the soy sauce, rice vinegar, honey, sesame oil, gochujang (or sriracha), and watermelon puree. Whisk until smooth and pour over the ribs. Cook on low for 8 to 10 hours.
  • Meanwhile, begin to prepare the salad by whisking together the sesame oil, soy sauce, and rice vinegar in a small bowl. Add the cucumbers and watermelon. Toss to combine and season with salt as needed. Add the sesame seeds, basil and mint and refrigerate until ready to serve.
  • When the ribs are done cooking, use to forks to shred the meat. To assemble the lettuce wraps, take a leaf of bibb lettuce and fill it with the shredded pork. Top with the watermelon salad, and drizzle with additional gochujang or sriracha as desired.

Tips & Notes

*You can also use beef short ribs for this recipe.
Recipe Provided by Industry Partner, The National Watermelon Promotion Board
Watermelon Promotion Board Logo

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