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Crispy Ham Ribs with Sorghum Mustard Glaze

Recipe courtesy of Underbelly

Show: Chuck's Eat the Street

Episode: Houston Goes Global

Crispy Ham Ribs with Sorghum Mustard Glaze

Name: Crispy Ham Ribs with Sorghum Mustard Glaze
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M4DT6H15M0.000S
Yield: 4 servings
Ingredients: 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); 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 chopped green onions

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Level: Intermediate

Total: 4 days 6 hr 15 min (includes brining, smoking and cooling times)
Active: 30 min

Yield: 4 servings

Level: Intermediate

Total: 4 days 6 hr 15 min (includes brining, smoking and cooling times)
Active: 30 min

Yield: 4 servings

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 chopped green onions

Directions

Watch how to make this recipe.

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Show: Chuck's Eat the Street

Episode: Houston Goes Global

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Crispy Ham Ribs with Sorghum Mustard Glaze

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Sorghum Mustard Glaze:

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