Pink Peppercorn Crusted Smoked & Honey Glazed Pork Ribs

Instructions

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.