Disclosure: This shop has been compensated by Collective Bias, Inc. and Conagra Brands. All opinions are mine alone. P.F. Chang‘s and P.F. Chang’s Home Menu® are registered trademarks owned by P.F. Chang’s China Bistro, Inc. and are used with permission. #AuthenticMadeEasy #CollectiveBias
Over the many years that I’ve been cooking dinner for my family and friends, I’ve learned that you will always have a “win-win” when you employ techniques and ingredients that give you the most flavor for the least amount of effort. And this recipe is a perfect example!
I was excited to have the opportunity to create a recipe featuring one of the NEW P.F. Changs® Home Menu Sauces, available in some delicious flavors: Soy, Mongolian, Teriyaki, Sesame and Kung Pao. You can find them all in the Asian food aisle at Walmart:
I decided to go with the Soy Sauce for this fabulous recipe!
You may not think of ribs as an “easy” or “go-to” dinner – but it’s actually one of the easiest! The secret is to oven bake them – as much as 2 days in advance of serving. Not only does this give you a major jump on dinner prep, it is the key to the most delectable ribs you’ll ever eat!
Simply season with salt and pepper, wrap tightly in foil, and slow bake in the oven for 2 hours. Cool, pour off the excess fat and refrigerate overnight. This creates deeply tender and flavorful ribs, with that fall-off-the-bone texture. And since they are fully cooked, once you toss them in the glaze they only need 5 minutes on the grill before serving (and that 5-minute grill means that the glaze caramelizes without burning).
Because P.F. Changs® Home Menu Sauces contribute to “Authentic Cuisine made easy”, I only needed a few more simple ingredients to pull together a delicious marinade and dipping sauce.
Click here for more easy and inspired recipes; what’s your favorite cooking tip?
adapted from Real Simple
2 racks (about 3 pounds) baby back pork ribs
1 cup hoisin sauce
1/2 cup P.F. Changs® Home Menu Soy Sauce
1/4 cup grated fresh ginger
4 cloves garlic, chopped
4 scallions, thinly sliced
Pre-heat oven to 325. Generously season ribs with salt and pepper; wrap tightly with foil and place each on a baking sheet. Bake for 2 hours, switching positions of the baking sheets halfway through. Let cool slightly and pour off any fat. At this point you can proceed with the recipe or refrigerate the ribs for up to two days (let stand at room temperature for 1 hour before continuing).
Combine the hoisin sauce, soy sauce, ginger and garlic in a bowl.
Pre-heat your barbecue. Cut each rib rack into sections of three; place in a large bowl, along with 1 cup of marinade (reserve the rest for serving). Thoroughly coat the ribs with the marinade and grill till browned and glazed, about 5 minutes.
Sprinkle ribs with the scallions and serve with rice and reserved marinade.
This delicious recipe brought to you by Sheri Silver