Stuffed Pork Ribs
It’s similar to a meatloaf, but with fall-off-the-bone smokey ribs and creamy cheese goodness. Heaven
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Ingredients:
2 Racks Pork Ribs
500g Pork & Beef Mince
2 Maltese Sausages
200g Cream Cheese
100g Vita Natura Red Kidney Beans
3tbsp Relish Tennessey Ribs Premium Rub
1 Chili Pepper (optional)
1tsp Dry Thyme
1/2 tsp Salt
200g Mature Cheddar
BBQ Sauce
Directions:
Start by soaking the beans overnight. Rinse them well before to remove any impurities.
The next day, discard the water and boil them for about 20 minutes or until tender. Let them cool down and they are ready to be used.
Remove the membrane from the back of the ribs.
Place them in a baking dish and rub well both sides with your premium rub.
You can also add a little bit of oil to the rub if you prefer a juicer rib.
Now let’s prepare the filling.
Place your pork & beef mince in a bowl, then add the Maltese sausage, chilli pepper (if you like some heat), salt, thyme, a teaspoon of premium rub, and the cream cheese.
Mix everything well, ideally using your CLEAN hands.
Rotate the ribs on themselves with the top side facing outwards.
Secure them with toothpicks and place them on top of baking paper.
Fill them with half of the mixture.
Divide the red kidney beans between them and fill them up with the remaining filling.
You can also secure them with kitchen string to make sure they won’t puff out.
Bake at 150°c for 3 hours, then, remove the string and toothpicks, add the cheddar cheese on top, and bake at 220°c until fully melted.
Let them cool down a bit, then serve with plenty of BBQ sauce.
