Recipe courtesy of Underbelly
Print
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.

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