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Country-Style Ribs with Quick-Pickled Watermelon

['1/2 cup (packed; about 3 ounces) light brown sugar or palm sugar', '1/2 cup soy sauce', '1/4 cup unseasoned rice vinegar', '3 scallions, thinly sliced', '6 garlic cloves, minced', '2 tablespoons minced peeled ginger (from one 2x1-inch piece)', '1 tablespoon chopped cilantro leaves', '1 tablespoon hot chili paste (such as sambal oelek)', '1 tablespoon toasted sesame oil', '1 teaspoon freshly ground black pepper', '1/2 medium onion, sliced', '3 pounds (1-inch-thick) country-style pork ribs or bone-in pork chops', '2 tablespoons Chinese hot mustard powder', '1 teaspoon coriander seeds', '1/3 cup Champagne vinegar or white wine vinegar', '2 tablespoons fresh lime juice', '1 tablespoon finely chopped shallot', '1 teaspoon honey', '1/2 cup olive oil', 'Kosher salt, freshly ground pepper', '5 cups coarsely chopped seedless watermelon (cut from half a 6- to 7-pound watermelon)', '4 cups Sun Gold or cherry tomatoes (about 1 1/4 pounds), halved', '1/4 cup cilantro leaves with tender stems plus more for garnish']

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.
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.

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