Ingredients

• 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

Instructions

1. For the ribs:.

2. 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.

3. 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.

4. For the sorghum mustard glaze:.

5. Combine the sorghum, Dijon, mustard seeds, fish sauce and pepper in a saucepan and simmer, uncovered, for 20 minutes.

6. To serve:.

7. 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.