Crispy Ham Ribs With Sorghum Mustard Glaze - cooking recipe

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 green onions, chopped
Preparation
    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.

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