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Recipe courtesy of Underbelly

Crispy Ham Ribs with Sorghum Mustard Glaze

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


  1. 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.
  2. 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.
  3. For the sorghum mustard glaze: Combine the sorghum, Dijon, mustard seeds, fish sauce and pepper in a saucepan and simmer, uncovered, for 20 minutes.
  4. 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.