P.F. Chang's China Bistro, Inc.'s 40-plus restaurant chain, operating in 19 states, owes much of its success to founder Paul Fleming's unique idea of pairing oriental cuisine with American-style service. At the outset, when he opened the first of the restaurants in Scottsdale, Arizona, Fleming broke with the traditional Chinese restaurant format. With his collaborator, chef Philip Chiang, he devised a comparatively limited menu that featured far fewer dishes than the menus of typical, full-service, Chinese restaurants. Incorporating an American steak house dining style and a formidable selection of wines and cheeses, P.F. Chang's offers such additional oriental restaurant anomalies as espresso and cappuccino. Although P.F. Chang's China Bistros are stylish in decor, displaying motifs from the Ming and T'ang Dynasties and hand-painted murals, the dishes are moderately priced, partly because one of Fleming's aims was to provide high quality but affordable Chinese food for "the masses."




Shanghai Pork Ribs

Pei Wei Copycat Recipe

Serves 6

Spice Rub:
2 tablespoons coriander seeds
2 tablespoons black peppercorns
2 star anise
1 teaspoon whole cumin seed
1 teaspoon red pepper flakes
1 teaspoon cumin
1 teaspoon salt
1 teaspoon szechuan peppercorns

Shanghai Glaze:
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 teaspoon szechuan peppercorns, ground
2 ounces yellow rock sugar (can be found in Asian markets)
5 tablespoons shaoxing

1 (6 1/2 lb) pork baby back ribs
dry rub seasonings

Grind all of the spice mixture in a spice grinder. Set aside. Bring all of the glaze ingredients together in a simmer long enough for the sugar to melt. Set aside.

Preheat oven to 250 degrees. Cut ribs into individual ribs and toss with the spice mixture. Coat well and place on foil lined sheet pan. Cook for 2 1/2 to 3 hours (until meat starts to pull back from the bone).

Reserve until you are ready to grill. At this point, you could pop them in the refrigerator in an airtight container and cook the next day. Brush the ribs with the glaze and place on grill over low heat, no direct flame. Grill until ribs are caramelized and heated throughout. Serve.

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