Crispy Ham Ribs with Sorghum Mustard Glaze
Crispy Ham Ribs with Sorghum Mustard Glaze
Enjoy this quick and easy pork ribs recipe from Chuck's Eat The Streets.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 10 minutes
  • Cooking Time 6 hours 10 minutes
  • Yield 4 servings
  • Ribs:
  • 1 gallon water, warmed
  • 2 cups Brown Sugar
  • 1½ cups Kosher Salt
  • 1+½ ounces Pink Salt
  • 2.72 kilograms total)
  • Sorghum Mustard Glaze:
  • ¾ cup Sorghum
  • ½ cup Dijon Mustard
  • 1 tablespoon Yellow Mustard seeds
  • 1+½ teaspoons Fish Sauce
  • ½ 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
  1. Warnings & Disclaimers:
  2. 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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