Recipe courtesy of Robert Irvine
Print
Total:
40 min
Prep:
10 min
Inactive:
10 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 (8-bone) full racks beef or pork ribs
  • 1 (16-ounce) bottle prepared BBQ sauce tangy
  • 1 cup cooked pulled pork
  • 1 cup cold cream cheese
  • 1 cup panko bread crumbs
  • 1/8 cup chopped chives
  • 1 pint canola oil, for frying and sauteing
  • 1/4 cup julienned pancetta
  • 2 eggs

Directions

Preheat oven to 350 degrees F.

On a cutting board cut each rack into 2 (4 bone) portions. Lightly brush the ribs with prepared BBQ sauce. Transfer the ribs to a roasting pan and place into the preheated oven for 10 minutes or until the ribs are caramelized.

Place the pulled pork in a small bowl and stir in the remaining BBQ sauce.

Divide the cream cheese into 4 even balls and cover with the pulled pork mixture, maintaining the ball shape. Place on a plate and refrigerate for 10 minutes to set.

Combine the panko bread crumbs and chopped chives in a medium bowl.

In a small skillet coated with canola oil, saute the pancetta until crispy and add to the bread crumb mixture.

Preheat 1 pint canola oil in a large Dutch oven to 350 degrees F.

In a medium bowl beat the egg with a whisk. Add the covered cheese balls and coat with the beaten eggs. Remove the cheese balls with a slotted spoon and place into the bowl with the bread crumb mixture. Gently roll to evenly coat. Fry the balls in the hot oil for 3 minutes or until bread crumbs become golden.

To finish, place a 4 bone rib rack on each plate. Place small bamboo skewers into the center of the cheese balls and "stick it into the centre of each rib rack". I suggest you serve this dish with creamy coleslaw and a good beer.

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