Barbecue Spare Ribs – P.F. Chang’s Barbecue Sauce

Youtube Barbecue Ribs pf changs style

The Best Spare Ribs

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.

How to make Barbecue Spare Ribs Tender

The secret, for Barbecue Spare ribs, 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

CLICK HERE for P.F. Chang’s Barbecue Sauce recipe

Clean and cut the Spare Ribs and bake covered at 300 degrees f for 2 1/2 hours, then bake uncovered at 350 degrees f for 20 minutes.

Mongolian Beef Ribs

Youtube Mongolian Beef Ribs Main Pic

The Best Mongolian Beef Ribs

There are several different ways to prepare Mongolian Beef Ribs.  I decided to go with the Asian Style Flanked Rib because I often see them at Chinese Buffets.  I also use the slow and low method to ensure I get some tender meat.  The sauce I use as a marinade but I don’t separate it from the ribs when I bake them.  I cook the ribs right in it.  Then afterwards I add the sauce back into a pan to reduce and thicken further by adding corn starch.  Once it caramelizes, I drizzle the glaze over the top of the rib meat and sprinkle freshly chopped scallions.

Flanked Mongolian Beef Ribs Ingredients:

2 lbs Flanked Beef Ribs

Sauce
2 teaspoons vegetable oil
1/2 teaspoon Ginger, minced
1 tablespoon Garlic, chopped
1 tsp Hoisin Sauce (optional)
1/4 cup Soy Sauce
1/4 cup Water
1/4 cup Rice Wine Vinegar
1/4 cup Brown Sugar
1/2 tsp Chili Flakes (optional)

1 tsp Corn Starch deluded in 1 tbsp of Water
2 Green Onions, Chopped into Scallions

Bake 300° Fahrenheit for 2 hours.  Be sure to watch the short video tutorial and I’ll show you how to make these amazing Mongolian Beef Ribs.