This Barbecue Spare Ribs recipe is fall off the bone tender and absolutely delicious. The best part is, you can use any barbecue sauce you want and still get the same results. So if you’ve already got a favorite recipe you like to whip up or one that is already bottled, you can skip the barbecue sauce preparation altogether. Just a rack of ribs and a cup of sauce is all you’re going to need to bake these ribs to perfection.
The secret lies in the slow and low method. This recipe takes a total of 3 hours from beginning to end but it is worth it. As you can see in my video recipe tutorial, the meat will just melt in your mouth. And as far as P.F. Chang’s recipe is concerned, the truth is, this recipe is better and I say that for two reasons. First, Chang’s doesn’t season their ribs; just a barbecue sauce marinade for 24 hours. Second, they cook their ribs in half the time I’m recommending and at a higher temperature, so the ribs aren’t as tender. That being said, I highly suggest that you use this slow and low method if you want the best results.
Barbecue Spare Ribs Ingredients:
1 rack Spare Ribs
1 cup Barbecue Sauce
1 tbsp Seafood Boil Seasoning (Zatarains, Slap Ya Mama or Old Bay), optional
This Chinese Barbecue Sauce is based on P.F. Chang’s recipe which is used in several different menu items, including: Spare Ribs, Pork Medallion and their Barbecue Chicken Salad. I’ve taken the exact Restaurant size recipe and dumbed it down to a house hold portion. And when I said this recipe is “based” on the Corporate recipe, I mean, it’s more or less the exact same one, only I cut the sugar in half.
The Barbecue Sauce Breakdown
Chang’s makes 5 gallons of this sauce at a time and 2 1/2 gallons of it is sugar. That’s just ridiculous. Half of their recommended sugar amount still gets you a fantastic BBQ sauce. So rest assured, knowing now, that you have everything you need to know about the China Bistro’s Barbecue Sauce Recipe!
I’ve also got their Spare Rib Recipe and their Northern Style Short Ribs Ribs recipe already filmed and posted below. And if you’re interested in my Oven Baked Ribs, those are listed here as well.
There’s a very good reason why Pork Medallions, or in this case, why my Barbecue Pork medallion is so tender. It’s a Pork Tenderloin. So unless you over cook or burn the meat, it’s virtually impossible to not have silver dollar sized slices that practically melt in your mouth. The secret to my recipe is just a 24 hour marinade. As far as the rest goes, there really isn’t much to it. In fact you don’t even have to use any special dressing or any cure for the meat. Just your favorite BBQ Sauce!
Now let’s talk about taking it to the oven. Again, there’s nothing to it, but the way I was first introduced to the Barbecue Pork Medallion, we were hanging 1 lbs portions with meat hooks that draped over skewers on the top rack shelf of a meat locker oven. A pan on the bottom caught all the drippings. It’s very common to cook ribs, thighs or poultry this way as well. However, given that most of us don’t have restaurant size ovens in our kitchens, any pan or oven safe dish will do just fine. After a 24 hour marinade in your favorite Barbecue sauce, 350 degrees in your oven, for an hour and a half, will get you right where you want to be when your slicing up your succulent Barbecue Pork Medallion. And coming from a 5 dollar Tenderloin and possibly a 98 cent bottle of Honey and Hickory Smoke BBQ Sauce, like I use from Kraft, how can you go wrong.
This is the way P.F. Chang’s makes their Pork Medallion, only they use their barbecue sauce, however. I have the recipe for that too.