"Stick to your Ribs"

TOTAL TIME: 40 min
Prep: 10 min
Inactive Prep: 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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.