Crispy Ham Ribs with Sorghum Mustard Glaze

Recipe courtesy of Underbelly
Show: Chuck's Eat the Street Episode: Houston Goes Global
TOTAL TIME: 6 hr 20 min
Prep: 10 min
Inactive Prep: --
Cook: 6 hr 10 min
 
YIELD: 4 servings
LEVEL: Intermediate

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:
  • 1/2 teaspoon ground black pepper
  • 3 cups canola oil
  • 2 teaspoons chopped green onions
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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.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
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