- 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
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.