Crispy Ham Ribs With Sorghum Mustard Glaze

• 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

1. For the ribs:
2. 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.
3. 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.
4. For the sorghum mustard glaze:
5. Combine the sorghum, Dijon, mustard seeds, fish sauce and pepper in a saucepan and simmer, uncovered, for 20 minutes.
6. To serve:
7. 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.

gallon water, brown sugar, kosher salt, salt, pork spareribs, sorghum, sorghum, dijon mustard, yellow mustard seeds, fish sauce, ground black pepper, canola oil, green onions

Taken from www.food.com/recipe/crispy-ham-ribs-with-sorghum-mustard-glaze-532689 (may not work)