Crispy Ham Ribs With Sorghum Mustard Glaze
Recipe courtesy Underbelly, Houston, TX
INGREDIENTS
NutritionRibs
- 1
- 2cups brown sugar
- 1 1⁄2cups kosher salt
- 1 1⁄2ounces pink salt
- 2slabs pork spareribs (about 6 pounds total)
Sorghum Mustard Glaze
- 3⁄4cup sorghum
- 1⁄2cup Dijon mustard
- 1tablespoon yellow mustard seeds
- 1 1⁄2teaspoons fish sauce
- 1⁄2teaspoon ground black pepper
- 3cups canola oil
- 2
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DIRECTIONS
- For the ribs:
- 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.
- 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.
- For the sorghum mustard glaze:
- Combine the sorghum, Dijon, mustard seeds, fish sauce and pepper in a saucepan and simmer, uncovered, for 20 minutes.
- To serve:
- 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.
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