|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|
|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|
|Pink Peppercorn Parsley Coating|
|Parlsey, minced||30 g|
|Garlic clove, minced||1 each|
|Club House Pink Peppercorns, cracked||15 g|
|Billy Bee Liquid White Honey||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.