Pink Peppercorn Crusted Smoked & Honey Glazed Pork Ribs

*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.


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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