- Level: Easy
- Total: 40 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 20 min
- Yield: 4 servings
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 20 min
- Yield: 4 servings
Ingredients
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.
