The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Crispy Ham Ribs with Sorghum Mustard Glaze


2 slabs pork ribs

Oil for frying

2 green onion, sliced


1 gallon water

1½ cups kosher salt

2 cups brown sugar

1½ ounce pink salt

Sorghum mustard glaze

¾ cup sorghum

½ cup Dijon mustard

1 tablespoons yellow mustard seed

½ teaspoon black pepper

½ tablespoon fish sauce


  1. For brine, combine all brine ingredients and warm the water to dissolve all salts and sugars. Allow brine to cool and then submerge the ribs in the brine. Keep the ribs fully submerged for 4–5 days in the refrigerator.
  2. Remove ribs from brine and place in a smoker at 225 degrees for 5–6 hours, until almost tender.
  3. Place ribs in a cooler and let them set. Once cooled, portion them into single ribs.
  4. For glaze, combine all ingredients in a saucepot and simmer for 20 minutes. Reserve.
  5. In a 350-degree fryer, submerge ribs and fry for 4–5 minutes, until crispy and hot. In a large bowl toss fried ribs in glaze and arrange on a plate. Garnish with green onions
Print Recipe