Crispy Ham Ribs With Sorghum Mustard Glaze

Recipe courtesy Underbelly, Houston, TX

• Ready In: 102 hrs 15 mins
• Serves: 4

Ingredients

• Ribs

• 1  gallon water, warmed
• 2  cups brown sugar
• 1 1⁄2 cups kosher salt
• 1 1⁄2 ounces  pink salt
• 2  slabs  pork spareribs (about 6 pounds total)

• Sorghum Mustard Glaze

• 3⁄4 cup sorghum
• 1⁄2 cup Dijon mustard
• 1  tablespoon yellow mustard seeds
• 1 1⁄2 teaspoons fish sauce
• 1⁄2 teaspoon ground black pepper
• 3  cups canola oil
• 2  teaspoons green onions, chopped

Directions

1. For the ribs:
2. Combine the water, brown sugar, kosher salt and pink salt in a large container. Stir until the sugar and salts are dissolved; let the mixture cool. Place the ribs in the brine and place a weight like a plate on top of the ribs to keep them submerged in the brine. Cover and refrigerate 4 to 5 days.
3. Remove the ribs from the brine and place in a smoker at 225 degrees F until almost tender, 5 to 6 hours. Refrigerate the ribs until cooled. Once cooled, cut between the bones to make single ribs.
4. For the sorghum mustard glaze:
5. Combine the sorghum, Dijon, mustard seeds, fish sauce and pepper in a saucepan and simmer, uncovered, for 20 minutes.
6. To serve:
7. Heat the oil to 350 degrees F in a deep fryer. Submerge the ribs in the oil and let them fry until crispy and hot, 4 to 5 minutes. In a large bowl, toss the ribs with the sorghum mustard glaze and transfer them to a platter. Garnish with green onions.