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Ham Ribs

Prep Time:24 Hours
Cook Time:6 Hours

Nutritional Information

Ham ribs are a great alternative to your average baby back ribs.


  • 6 baby back ribs
  • 4 ½ cups coarse salt (sea or kosher)
  • 2 cups brown sugar
  • 2 cups sugar in the raw
  • 3.0 tablespoons pink curing salt (Prague Powder No. 1 or Insta Cure No. 1)
  • 18 cups hot water
  • 18 cups cold water
  • 48 whole cloves
  • 18 bay leaves
  • Optional Glaze
  • 1 cup soy sauce
  • 1 cup water
  • 1 cup honey
  • 1 tablespoon Sesame oil
  • 2 tablespoons Peking Dizzy Pig rub


  • 1. Arrange the ribs on a rimmed baking sheet or cutting board. Remove the thin papery membrane from the back of each rack of ribs. Cut the rack in half widthwise between the middle bones. Place the ribs in a jumbo heavyduty resealable plastic bag or nonreactive baking dish just large enough to hold them.
  • 2. Make the brine: Place the coarse salt, honey, pink curing salt, and hot water in a large bowl and whisk until the honey and salts are dissolved. Whisk in the cold water and add the cloves and bay leaves. Let cool to room temperature.
  • 3. Pour the brine over the ribs, squeeze out the air, seal the bag, and place in an aluminum foil pan or roasting pan (to contain any leaks), or cover the baking dish with plastic wrap. Brine the ribs in the refrigerator for 24 hours, turning them over twice daily so they cure evenly.
  • 4. Drain the ribs well, discarding the brine, and blot dry with paper towels. Arrange the ribs on a wire rack over a rimmed baking sheet and let dry in the refrigerator for 2 hours.
  • 5. Set up your smoker following the manufacturer’s instructions and preheat to 225° to 250°F. Add the wood as specified by the manufacturer.
  • 6. Place the ribs directly on the rack in the smoker, bone side down. Smoke 4 to 5 hours, adding wood as needed. When done, the ribs will be tender enough to pull apart with your fingers and the meat will have shrunk back from the ends of the bones by about ½ inch.
  • 7. You can serve the ribs hot off the smoker, cut into individual ribs. Serve with Mustard Seed Caviar, if desired. That’s how I serve them, because patience is not part of my genetic makeup.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828