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 oz curing salt #1
  • 2 slabs pork ribs
  • As needed fresh herbs

Sorghum Mustard Glaze

  • 3/4 cup sorghum
  • 1/2 cup Dijon-style mustard
  • 1 TBL yellow mustard seed
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 TBL fish sauce


  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.
  4. Remove ribs from brine, place in smoker at 225°F for five to six hours or until almost tender.
  5. Place ribs in cooler and let rest. Once cooled, portion into single riblets.
  6. To finish – Place ribs on a medium to high grill; cook until ribs are warmed through and have a nice char.
  7. Toss ribs in glaze (sub-recipe) and take to plate.
Sorghum Mustard Glaze Method:
  1. Combine all ingredients together in a small pot and simmer for 20 minutes.
  2. Reserve warm for service.

Source: Team Shepherd for 2015 Pork Summit 

Garnish with fresh herbs.