Mustard-Glazed Ham Ribs
A three-day brining, smoking, and charring process adds incredible flavor to these pork spareribs. The result tastes like grilled bacon.
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Cooking tools:
- Stovetop smoker
- Grill
- Cast-iron grill pan
- Saucepan
- Serving platter
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Tongs
- Stove
- Refrigerator
- Paper towel
Ingredients
- 2 cups brown sugar
- 1 1⁄2 cups kosher salt
- 2 tbsp. curing salt no. 1 (amazon.com)
- 2 racks St. Louis-style pork spareribs (about 6 lbs. total)
- Apple or pecan wood shavings, for smoking
- 3⁄4 cup sorghum syrup
- 1⁄2 cup Dijon mustard
- 1 tbsp. yellow mustard seeds
- 1⁄2 tbsp. fish sauce
- 1⁄2 tsp. freshly ground black pepper
- Thinly sliced scallions, for garish
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