Crispy Ham Ribs With Sorghum Mustard Glaze Recipes

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CRISPY HAM RIBS WITH SORGHUM MUSTARD GLAZE



Crispy Ham Ribs With Sorghum Mustard Glaze image

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

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)
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

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

GLAZED BBQ RIBS



Glazed BBQ Ribs image

Yes, these racks would taste wonderful hot off the grill, but you can really enjoy these sweet, fall-off-the-bone ribs any time of the year. The raspberry preserves give my BBQ (and now yours) that lil' something extra! -Stephen Marino, Nutley, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 6 servings.

Number Of Ingredients 9

2 racks pork baby back ribs (about 5 pounds)
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons pepper
1 bottle (18 ounces) barbecue sauce
1 cup seedless raspberry preserves
1/4 cup dry red wine
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper

Steps:

  • Preheat oven to 325°. Place ribs in a shallow roasting pan, bone side down. Brush oil over ribs; sprinkle with salt and pepper. Bake, covered, until tender, 1-1/2 to 2 hours; drain., Combine remaining ingredients, reserving 3/4 cup sauce. Brush some of remaining sauce over ribs. Bake, uncovered, 25-30 minutes or until ribs are glazed, brushing occasionally with additional sauce., Preheat broiler. Transfer ribs, bone side down, to a broiler pan. Broil 4-5 in. from heat until browned, 8-10 minutes. Serve with reserved sauce.

Nutrition Facts :

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