*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.
Ingredients | Quantities |
---|---|
Pork Rib Rub | |
Club House Peppercorns Pink | 15 g |
Club House Sea Salt, French Mediterranean | 40 g |
Club House Garlic, Granulated | 3 g |
Club House Mustard Seed | 7 g |
Demerara sugar | 65 g |
Pork ribs, thick-cut | 3 kg |
Hush Puppies | |
Cornmeal | 175 g |
All-purpose flour | 35 g |
Baking powder | 1 1/2 tsp |
Club House Sea Salt, French Mediterranean | 1/2 tsp |
Homogenzed milk | 185 mL |
Scallions, chopped | 10 g |
Egg | 1 each |
Pink Peppercorn Parsley Coating | |
Parlsey, minced | 30 g |
Garlic clove, minced | 1 each |
Club House Pink Peppercorns, cracked | 15 g |
Honey Syrup | |
Billy Bee Liquid White Honey | 50 g |
Water | 50 g |
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.
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