Recipe courtesy of Underbelly
Total:
102 hr 15 min
(includes brining, smoking and cooling times)
Active:
30 min
Yield:
4 servings
Level:
Intermediate
Total:
102 hr 15 min
(includes brining, smoking and cooling times)
Active:
30 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:
  • 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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Crispy Duck

Recipe courtesy of Ching-He Huang

Crispy Ribollita

Recipe courtesy of Laura Vitale

Crispy Chicken Wings Confit

Recipe courtesy of Greenhouse Tavern

Barbecue Ribs

Recipe courtesy of Tiffani Thiessen

Yang-Yang Crispy Beef

Recipe courtesy of Ching-He Huang

Crispy Onions with Five Spice

Recipe courtesy of Roger Mooking

Beef Short Ribs

Recipe courtesy of Patti LaBelle

Singaporean Coffee Ribs

Recipe courtesy of K.F. Seetoh

On TV

Food's Greatest Hits

7:30am | 6:30c

Food's Greatest Hits

8:30am | 7:30c

Food's Greatest Hits

9:30am | 8:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c
On Tonight
On Tonight

Good Eats

8pm | 7c

Good Eats

8:30pm | 7:30c

Good Eats: Reloaded

9:30pm | 8:30c

Food: Fact or Fiction?

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

12am | 11c

Good Eats

12:30am | 11:30c

Good Eats: Reloaded

1:30am | 12:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here