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.
These Garlic Noodles are based from one of my absolute favorite recipes. They’re pan fried and prepared with an oriental sauce that has a perfect balance of sweet and sour that your mouth just can’t get enough of and it only takes 10 minutes to prepare. So if you’re a garlic fan and you love Noodles, you should definitely give this recipe a try.
Garlic Noodles High Temperature
On a side note, most Chinese recipes, like these Garlic Noodles, are cooked with very high temperatures and heat that exceed the standard house hold Teflon pans. That’s why Professional kitchens and those rare few at home use Woks. Now it’s nice to have a non stick pan but we’re starting to learn how bad that stuff is for our bodies and we all know it scratches easy. So I’m featuring “The Rock” by Starfrit in this cooking video for obvious reasons once you look at the specs. And I’ve just got to say I am really happy with this pan and I’m not getting paid to say it. CLICK HERE to look into them for your self if you’re interested.