Recipe courtesy of Robert Irvine
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40 min
10 min
10 min
20 min
4 servings



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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