P.F. Chang’s Short Ribs

Shrimp Salad

Chang’s BBQ Sauce

  • 3 cups of Heinz Ketchup
  • 1.5 fluid oz of Hoisin Sauce
  • 2 fluid oz Sake
  • 1 tsp Ginger (Finely Minced)
  • 1 tsp Garlic (Finely Minced)
  • 2.5 fluid oz of Soy Sauce
  • 2 fluid oz of Water
  • 2 tsp of Five Spice Powder
  • 1 tsp Ground Star Anise
  • 1.5 cups of Sugar

PROCEDURE:

Place all ingredients in a bowl and mix well

Pineapple Fried Rice

  • 5 oz cooked Brown Rice
  • 2 oz Shallots (Thinly Slice)
  • 2 oz Canned Pineapple (Quartered)
  • 2 oz Bottled Ponzu
  • 1 tsp Salt and Pepper Mix
  • 1 TB Unsalted Butter
  • ½ TB Canola Oil
  • 1tsp Ginger (Finely Minced)

PROCEDURE:

  1. Heat oil in a fry pan
  2. Place Ginger and Shallots in hot pan and fry for 5 seconds
  3. Add Cooked Rice and Pineapple and mix well to incorporate all flavors
  4. Add Ponzu, Salt and Pepper and Butter, toss to incorporate all flavors and melt Butter

Short Ribs

  1. Cook Braised Short Ribs
  2. When Ribs are to be finished, brush the Ribs with Chang’s BBQ sauce
  3. Place the BBQ Ribs on to grill to char and get grill marks(approx. 15 sec on each side)
  4. Baste with BBQ sauce while on the grill

Final Procedure

  1. Mound the Fried Rice in the center of the serving dish
  2. Stack the BBQ Ribs in center of the Fried Rice

Beverage Pairing: This dish is beautiful with the Paul Dolan Vineyards Zinfandel or P.F. Chang’s Orange Peel Manhattan.

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