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
These Garlic Noodles are amazing and this is, by far, one of my favorite recipes. They’re pan fried egg noodle prepared with a simple oriental sauce. It has a fantastic garlic taste with a perfect balance of sweet and sour, cilantro and a splash of chili flakes for a little kick. This dish is popular on the menu at P.F. Chang’s and it only takes 10 minutes to make. 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 exceeds the standard house hold Teflon pans. That’s why Professional cooks and those rare few individuals at home use Woks.
Now it’s nice to have a non stick pan in the kitchen but we’re starting to learn about how bad that stuff is for our bodies, if consumed, and we all know it scratches easy. So I’m featuring “The Rock” by Starfrit, in this cooking video ,for obvious reasons. So far, I am really happy with this pan and I’m not getting paid to say it either. CLICK HERE if you’re interested in looking into them for your self.
This Chicken Lettuce Wraps recipe is the king of Lettuce Wraps and it’s not just because I say so. This is the original P.F. Chang’s recipe. I’m talking about everything down to the last drop is the exact ingredients you would find being taught to the Pantry chefs that crank out hundreds of these plates a day. So needless to say, this ain’t no “Copy Cat!”
Making Chicken Lettuce Wraps
The secret to this Chicken Lettuce Wraps recipe is 70% pre-prep. That means any and everything you can make ahead of time, get it done. That’s also what makes this appetizer so great. It’s something that can be sitting in your refrigerator until you’re ready to whip out fresh, hot and crisp wraps in just a matter of minutes. The Chicken mix can be pre-made and mixed with the Shitake Mushrooms and Water Chestnuts. The Sauce can be made in advance. Now all you have to have is cold crisp lettuce. P.F. Changs soaks theirs in ice water, FYI.
So, as you know, I clearly didn’t invent this recipe but I most certainly have taken the time to prepare, film, edit, produce and teach this amazing dish to you by way of this “How to” video posted down below. So please take note that I show you how to cook P.F. Chang’s Chicken Lettuce Wraps in the comfort of your own home, via this tutorial.
1 Lettuce Head
1 lbs Ground Chicken, cooked
1 cup Shitake Mushrooms, chopped
1 cup Water Chestnuts, chopped
2 Green Onions, chopped into scallions
1 Garlic clove, chopped
Salt and Pepper
2 tbsp Cooking Oil
1 tbsp Sesame Oil
Fried Rice Noodle is Optional
1 pt Mushroom Soy, (Soy Sauce is fine)
1 pt Oyster Sauce
1 pt Michiu Rice Wine
1 pt Sugar
White Pepper to taste
3 oz of Sauce to every Cup of Chicken Mix. You will need 12 oz of sauce for all of the mix in this recipe.
Cook the Ground Chicken First. Chop all the veggies and separate the Scallions and the Garlic from the Shitake Mushrooms and Water chestnuts. Mix the Water chestnuts and Mushrooms with the Ground Chicken when it is finished cooking, and add salt and pepper to taste. Add all the Sauce ingredients together and stir. Then in a hot Skillet set on High, add the cooking oil, immediately followed by the garlic and 1 cup of chicken mix. Toss and turn for approximately 1 minute. Add 3 oz of sauce, then stir and add 1 oz of Scallions and 1 tbsp of Sesame Oil then Plate. Cut the Lettuce head in half and serve with the mix. Enjoy this Chicken Lettuce Wraps recipe and don’t forget to tell your friends where you got it!