This recipe was created for Club House for Chefs by: Jeremie Falissard, Executive Chef of the Barroco Group in Montreal.
For the Butter Roasted Jerusalem Artichokes: Cut artichokes in half lengthwise. Place butter, thyme and Club House Bay Leaf at the bottom of a cast iron pan. Season pan with Club House Sea Salt, French Mediterranean and Club House Black Pepper, Ground. Place artichokes cut side down into the pan. Cut a parchment paper lid and cook on low heat until golden brown.
For the Honey Lemon Pork Glaze: Combine all ingredients for the Honey Lemon Pork Glaze in a saucepan and bring to a boil. Reduce to medium low heat and simmer for 30-45 minutes or until glaze coats the back of a spoon. Refrigerate and reserve for use.
For the Brazilian Spiced Spare Ribs: Dry spare ribs with paper towel and rub with 4 tablespoons of Honey Lemon Pork Glaze. Coat liberally with La Grille Brazilian Style BBQ Seasoning and dry unwrapped in the refrigerator for 5-6 hours. Place spare ribs on a rack in a roasting pan with water at the bottom and cover tightly with aluminum foil. Cook in an oven at 350 degrees Fahrenheit for 15 minutes. Set oven to broil and broil ribs until crisp. Once cooked and crisped, cut spare ribs and glaze with remaining glaze.
For Serving: Plate Brazilian Spiced Sparer Ribs and serve with butter roasted Jerusalem artichokes.
