P. F. Chang's Chang's Spare Ribs

By sheppell

Ingredients

• 1 c. ketchup
• 1 c. light corn syrup
• 1/2 c. hoisin sauce
• 1/2 c. water
• 1/3 c. light brown sugar, packed
• 2 Tbsp. minced onion
• 1 Tbsp. rice vinegar (or white vinegar)
• ribs

Preparation

Step 1

1. Make the sauce by combining ingredients in a medium saucepan over medium heat. Bring mixture to a boil, then reduce heat and simmer for 5 minutes, until thick. Cool.
2. To cook the ribs the P. F. Chang's way, you will need to first boil them in water. Heat up 12 to 16 cups of water in a large saucepan or dutch oven. Add a coupe teaspoons of salt to the water. As water boils trim the excess fat and meat off the ribs. Slice between the bones of each rib to separate the ribs. When the water is boiling, toss the ribs in, bring the water back to a boil and boil the ribs for 12 to 14 minutes. No pink will show when they are done. Remove ribs to a plate to cool.
3. When the ribs have cooled you can either store them in an airtight bag in the refrigerator until you are ready for the final cooking step, or you can move on to that step now by heating up 4 cups of vegetable oil in a large saucepan over medium heat. The oil should be about 375˚. You can also use a deep fryer for this step, but your fryer will likely require more oil.
4. When the oil hot, drop 4 to 6 ribs at a time into the oil. Fry for 2 to 4 minutes or until the meat browns. Drain off the ribs on a rack or paper towels. Fry all the ribs before moving on to the next step.
5. Heat a wok or large skillet over medium heat. When the pan is hot, toss in all the ribs and coat with sauce. Simmer the ribs in the sauce for about a minutes while stirring and dump the ribs onto a serving plate when they are well coated in sauce.
6. Sprinkle the ribs with sesame seeds and about a tablespoon of diced green onion, and serve with a pile of napkins.