Crispy Ham Ribs With Sorghum Mustard Glaze And Herbs

• 1 gallon water
• 1 1/2 cups kosher salt
• 2 cups brown sugar
• 1 1/2 ounces curing salt
• 2 pork ribs slabs
• fresh herbs As needed
• 3/4 cup sorghum
• 1/2 cup Dijon-style mustard
• 1 tablespoon yellow mustard seed
• 1/2 teaspoon black pepper freshly ground
• 1/2 tablespoon fish sauce

1. 1. Make the brine - warm the water to dissolve the salt and sugar.
2. 2. Let brine cool.
3. 3. Vacuum seal ribs submerged in brine overnight in the fridge.
4. 4. Remove ribs from brine, place in smoker at 225u0b0F for five to six hours or until almost tender.
5. 5. Place ribs in cooler and let rest. Once cooled, portion into single riblets.
6. 6. To finish - Place ribs on a medium to high grill; cook until ribs are warmed through and have a nice char.
7. 7. Toss ribs in glaze (sub-recipe) and take to plate.
8. 1. Combine all ingredients together in a small pot and simmer for 20 minutes.
9. 2. Reserve warm for service.

gallon water, kosher salt, brown sugar, curing salt, pork, fresh herbs, sorghum, mustard, black pepper, fish sauce

Taken from www.yummly.com/recipe/Crispy-Ham-Ribs-with-Sorghum-Mustard-Glaze-and-Herbs-2255140 (may not work)