Recipe courtesy of Robert Irvine

"Stick to your Ribs"

  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Inactive: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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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

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. Place the pulled pork in a small bowl and stir in the remaining BBQ sauce.
  4. 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.
  5. Combine the panko bread crumbs and chopped chives in a medium bowl.
  6. In a small skillet coated with canola oil, saute the pancetta until crispy and add to the bread crumb mixture.
  7. Preheat 1 pint canola oil in a large Dutch oven to 350 degrees F.
  8. 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.
  9. 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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