Guests will never go back to regular pork ribs again once they’ve tasted this glazed wonder. The main difference? This pork is rubbed and crusted with the aromatic, fruity pine flavour of Club House Pink Peppercorns, an A+ pairing to the smoking process that brings this pork to perfection. The dish is then sweetened with a house-made Billy Bee honey syrup, rolled in a mix of peppercorns and parsley, and served.
This recipe was created for Club House for Chefs by: Beth Rogers and Thayne Robstad, Chef Owners of Hearth Restaurant in Saskatoon.
For the Pork Rib Rub: In a 350°F oven, toast Club House Pink Peppercorns and Club House Mustard Seed for 3 minutes. After the spices have cooled, grind the mixture finely using a spice grinder or mortar and pestle. Combine with the remaining seasonings and rub the ribs thoroughly. Leave the ribs to sit, uncovered, and in the refrigerator for at least 3 hours or up to 12 hours to marinate.
For the Ribs: After the ribs have finished marinating, preheat your smoker to 225°F and hot smoke for 3-5 hours until tender. Once the ribs have finished cooking, allow to cool and rest for 30 minutes to 1 hour covered.
For the Peppercorn and Parsley Coating: Combine the Club House Pink Peppercorns and parsley. Reserve for use.
For the Honey Syrup: Combine the Billy Bee Honey and warm water together. Reserve for use.
For the Hushpuppies: Combine all of the dry ingredients in a mixing bowl. Beat the egg and combine with milk. Using a whisk, mix wet with dry ingredients to combine. Preheat a neutral oil to 360°F and spoon the batter into the hot oil, a heaping tablespoon at a time. Fry until golden brown and the interior has cooked through. Salt immediately after removing from the fryer and remove excess liquid with a towel.
For Serving: Cut the ribs and brush each honey syrup. Immediately roll in the peppercorn and parsley mixture. Place ribs and hushpuppies on a platter and serve.
