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Crispy Ham Ribs with Sorghum Mustard Glaze and Herbs
PORK FOODSERVICE11Ingredients
65Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 gal. water
- 1 1/2 cups kosher salt
- 2 cups brown sugar
- 1.5 oz. curing salt
- 2 pork ribs (slabs)
- fresh herbs (As needed)
- 3/4 cup sorghum
- 1/2 cup Dijon-style mustard
- 1 Tbsp. yellow mustard seed
- 1/2 tsp. black pepper (freshly ground)
- 1/2 Tbsp. fish sauce
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Directions
- 1. Make the brine – warm the water to dissolve the salt and sugar.
- 2. Let brine cool.
- 3. Vacuum seal ribs submerged in brine overnight in the fridge.
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