P.f. Chang's® Chang's Spare Ribs By Todd Wilbur

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• 1 cup ketchup
• 1 cup light corn syrup
• 1/2 cup hoisin sauce
• 1/2 cup water
• 1/3 cup light brown sugar, packed
• 2 tablespoons onions, minced
• 1 tablespoon rice vinegar
• 1 lamb spareribs, rack
• 1 teaspoon sesame seeds
• 1 tablespoon green onion, diced

Recipe

• 1 make the sauce by combining ingredients in a medium saucepan over medium heat.
• 2 bring mixture to a boil, then reduce heat and simmer for 5 minutes,until thick.
• 3 cool.
• 4 heat up 12 to 16 cups of water in a large saucepan or dutch oven. add a couple teaspoons of salt to the water.
• 5 as water boils, trim the excess fat and meat off and slice between the bones of each rib to seperate.
• 6 when the water is boiling,toss the ribs in, and boil the ribs for 12 to 14 minutes.
• 7 no pink should show when they are done.
• 8 remove ribs to a plate to cool.
• 9 heating 4 cups of vegetable oil in a large saucepan over medium heat.
• 10 the oil should be about 375°.
• 11 when the oil is hot, drop 4-6 ribs in at a time.
• 12 fry for 2 to 4 minutes or until meat browns.
• 13 drain off the ribs on a rack or paper towels.
• 14 fry all the ribs refore moving on to the next step.
• 15 heat wok or large skillet over medium heat.
• 16 when the pan is hot, toss in all the ribs to coat with the sauce.
• 17 simmer the ribs in the sauce for the about a minute while stirring and dump.
• 18 the ribs onto a serving plate when they are all coated with sauce.
• 19 sprinkle the ribs with sesame seeds and about a tablespoon of diced green onion.
• 20 serve with a pile of napkins.:).