Crispy Ham Ribs With Sorghum Mustard Glaze Recipes
CRISPY HAM RIBS WITH SORGHUM MUSTARD GLAZE
Make and share this Crispy Ham Ribs With Sorghum Mustard Glaze recipe from Food.com.
Provided by Chuck Hughes
Categories Pork
Time P4DT6h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 3812.4, Fat 318.3, SaturatedFat 61.1, Cholesterol 518.8, Sodium 47709.5, Carbohydrate 137.2, Fiber 3.6, Sugar 107.2, Protein 106.5
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