Mary KellyAs summer whisperingly approaches, there’s an undeniable excitement in the air. It’s backyard barbecue time! To elevate your grilling game, I’m bringing you a hidden gem from P.F. Chang’s: the Northern Ribs Dry Rub.
This flavorful blend promises to tantalize your taste buds and leave your guests asking for more. But before we dive into the nitty-gritty, let’s talk about what pairs beautifully with those succulent ribs.
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Perfect for Northern Ribs Dry Rub
Imagine this: a sunny day, friends gathered around the grill, laughter ringing through the air. What complements the smoky goodness of dry-rubbed ribs? Consider these delightful options:
1. Creamy Coleslaw: The cool crunch of coleslaw balances the warm, smoky flavors of the ribs. Use a tangy dressing to harmonize the dishes.
2. Grilled Vegetables: Toss some zucchini, bell peppers, and asparagus on the grill. The charred flavor melds beautifully with the dry rub’s seasoning.
3. Cornbread: Nothing screams comfort like a slice of warm cornbread. It’s sweet, crumbly, and a hit at any BBQ gathering.
4. Potato Salad: For a classic summer staple, a creamy or mustard-based potato salad adds a satisfying heartiness to the meal.
5. Iced Tea or Lemonade: Stay cool with refreshing drinks that cut through the richness of the ribs and complement their flavor.
Now that we’ve got your mouth watering, let’s get into the good stuff.
Introduction: The Magic of P.F. Chang’s Northern Ribs Dry Rub
I still remember the first time I experienced the delightful essence of P.F. Chang’s Northern Ribs. I couldn’t help but marvel at how the dry rub transformed ordinary pork ribs into a succulent masterpiece. I hunted for the secret behind those ribs and uncovered this fantastic dry rub recipe.
Whether you’re hosting a summer cookout or simply indulging in some self-care with a perfect homemade meal, this rub is your best friend. With the blend of spices and a touch of sweetness, it’s not complicated, but it offers an explosion of flavor that anyone can appreciate.
What is P.F. Chang’s Northern Ribs Dry Rub?
At its core, P.F. Chang’s Northern Ribs Dry Rub is a mesmerizing mix of spices that creates a unique flavor profile for pork ribs. This rub primarily consists of brown sugar, aromatic Chinese five-spice powder, salt, and an assortment of spices that beckon you to dive into the flavor experience it provides.
In traditional Chinese cuisine, five-spice powder represents the five flavors: sweet, sour, bitter, salty, and umami. When blended with the other ingredients, they transform simple ribs into an unforgettable culinary journey.
What is the Flavor Profile of This Dish?
Let me paint a picture: the first bite is a delightful explosion of sweet and savory, with a smoky undertone that lingers. The brown sugar caramelizes on the meat while cooking, forming a delicious crust.
The five-spice powder introduces hints of warmth and a slight anise aroma, creating depth in every bite. Garlic provides a comforting punch, while smoked paprika gives that elusive smoky flavor that’s characteristic of perfectly cooked ribs.
You’ll experience layers of flavor. Each element, from salt to pepper, plays its role without overpowering the other. This dry rub doesn’t just season the meat; it tells a story.
Why You’ll Love This?
This dry rub is versatile and downright easy. Whether you’re a grilling novice or a seasoned pro, you’ll appreciate the uncomplicated steps involved. Plus, it offers a flavor that’s unmatched and can easily elevate any pork dish.
- Quick Preparation: It’s a straightforward process to mix the ingredients, saving you time in the kitchen.
- Customizable: Feel free to adjust the level of spice or sweetness according to your taste preferences.
- Store It: Make a big batch and save it for future use— you’ll always be ready for an impromptu BBQ.
- Crowd-Pleaser: You’re bound to impress family and friends with these flavorful ribs. They may just ask for the recipe.
Ingredients
To create this magical rub, gather these components:
Five Spice Dry Rub:
- 3 tablespoons dark brown sugar
- 1 tablespoon Chinese five-spice powder
- 1 tablespoon fine sea salt
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon freshly ground black pepper
Pork Ribs:
- 1 rack baby back or spare pork ribs
- ¼ cup yellow mustard (to help the rub adhere)
Au Jus:
- 3 tablespoons dark soy sauce
- 3 tablespoons oyster sauce
- 2 tablespoons mirin (sweet rice wine)
- 1 teaspoon rice vinegar
- 3 tablespoons cornstarch
- Freshly cracked black pepper, to taste
Step by Step Instructions
Step 1: Preparation
Start by preparing your workspace. Gather all the ingredients and a large mixing bowl. If you’re using a rack of baby back ribs, remove the membrane from the back. This helps tenderize the meat and allows the rub’s flavors to infuse better.
Step 2: Make the Dry Rub
In your mixing bowl, combine the dark brown sugar, Chinese five-spice powder, fine sea salt, garlic powder, smoked paprika, and black pepper. Mix until it’s well-combined. You should have a delightful blend that smells amazing!
Step 3: Coat the Ribs
Next, grab your ribs and add a layer of yellow mustard onto the meat. This step is crucial. Not only does the mustard help the rub stick, but it also adds a tangy base flavor. Sprinkle the dry rub generously over the ribs, ensuring every surface is covered. Massage it into the meat for better flavor penetration.
Step 4: Let Them Rest
After rubbing the spices in, let the ribs rest for at least 30 minutes. If you can let them sit for a few hours or overnight in the refrigerator, that would deepen the flavor even more.
Step 5: Cook the Ribs
Preheat your grill or oven. If you’re using a grill, set it to indirect heat, around 300°F (150°C). If baking, place the ribs on a baking sheet covered with aluminum foil. Cook them low and slow for about 2.5 to 3 hours.
Step 6: Prepare the Au Jus
While the ribs are cooking, combine the dark soy sauce, oyster sauce, mirin, rice vinegar, and cornstarch in a saucepan over medium heat. Stir constantly until it thickens, creating a silky sauce that pairs wonderfully with the ribs.
Step 7: Final Touches
To finish the ribs, you can brush them with the Au Jus during the last 30 minutes of cooking. This adds extra flavor and moisture. You might also want to glaze them on a barbecue for a few minutes before serving to catch that charred essence.
Step 8: Slice and Serve
Once cooked, allow the ribs to rest for 5-10 minutes. Then, slice between the bones and serve with more Au Jus and your favorite sides. Watch your guests’ faces light up—worth every minute spent in the kitchen!
Tips & Tricks
- Experiment with Timing: For a more intense flavor, consider marinating the dry-rubbed ribs overnight before cooking.
- Get Saucy: If you like a bit of sauce, throw on a good barbecue sauce for extra richness.
- Resting is Key: Always let the meat rest after cooking to keep it juicy before slicing.
- Use Fresh Spices: Using fresh spices in your blend will ensure maximal flavor. Old spices can lose their potency.
- Wrap for Perfection: You can wrap the ribs in foil during the cook to trap moisture, creating even more tenderness.
Nutrition Information
When cooked to juicy perfection, a serving of P.F. Chang’s Northern Ribs (around 3 oz) offers:
- Calories: 290
- Protein: 23g
- Total Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 10g
- Fiber: 0g
- Sugars: 8g
These values can vary based on preparation and serving sizes. It’s always good to be aware of nutritional content when entertaining!
How Can You Store This P.F. Chang’s Northern Ribs Dry Rub?
Once you’ve mastered the dry rub, you might want to make a larger batch. Here’s how to store it:
- Airtight Container: Store the dry rub in an airtight container in a cool, dark place. This helps preserve the spices’ potency.
- Use Within Six Months: For the best flavor, try to use your dry rub within six months. The sooner, the better!
- Labeling: Don’t forget to label the container with the date you made it. That way, you can keep track of its freshness.
Alternative Choices If Some Ingredients Are Not Available
Life happens—sometimes you find that you’re out of an ingredient. Here are some alternatives you can consider:
- Brown Sugar Substitutes: If you don’t have brown sugar, consider using honey or maple syrup. You may need to adjust the amounts and cook it a little longer to avoid excess moisture.
- Five-Spice Alternative: If you can’t find Chinese five-spice powder, a mix of cinnamon, star anise, fennel seeds, ginger, and cloves can kick up that flavor profile. Blend them in equal parts and use accordingly.
- Mustard with a Twist: No yellow mustard? Use honey mustard or Dijon mustard as a substitute. Both add different flavors but will still help adhere that delicious rub.
P.f. Changs Northern Ribs Dry Rub Recipe
Ingredients
Equipment
Method
- Start by preparing your workspace. Gather all the ingredients and a large mixing bowl. If you’re using a rack of baby back ribs, remove the membrane from the back. This helps tenderize the meat and allows the rub’s flavors to infuse better.
- In your mixing bowl, combine the dark brown sugar, Chinese five-spice powder, fine sea salt, garlic powder, smoked paprika, and black pepper. Mix until it’s well-combined. You should have a delightful blend that smells amazing!
- Next, grab your ribs and add a layer of yellow mustard onto the meat. This step is crucial. Not only does the mustard help the rub stick, but it also adds a tangy base flavor. Sprinkle the dry rub generously over the ribs, ensuring every surface is covered. Massage it into the meat for better flavor penetration.
- After rubbing the spices in, let the ribs rest for at least 30 minutes. If you can let them sit for a few hours or overnight in the refrigerator, that would deepen the flavor even more.
- Preheat your grill or oven. If you’re using a grill, set it to indirect heat, around 300°F (150°C). If baking, place the ribs on a baking sheet covered with aluminum foil. Cook them low and slow for about 2.5 to 3 hours.
- While the ribs are cooking, combine the dark soy sauce, oyster sauce, mirin, rice vinegar, and cornstarch in a saucepan over medium heat. Stir constantly until it thickens, creating a silky sauce that pairs wonderfully with the ribs.
- To finish the ribs, you can brush them with the Au Jus during the last 30 minutes of cooking. This adds extra flavor and moisture. You might also want to glaze them on a barbecue for a few minutes before serving to catch that charred essence.
- Once cooked, allow the ribs to rest for 5-10 minutes. Then, slice between the bones and serve with more Au Jus and your favorite sides. Watch your guests’ faces light up—worth every minute spent in the kitchen!
Nutrition
Notes
- Experiment with Timing: For a more intense flavor, consider marinating the dry-rubbed ribs overnight before cooking.
- Get Saucy: If you like a bit of sauce, throw on a good barbecue sauce for extra richness.
- Resting is Key: Always let the meat rest after cooking to keep it juicy before slicing.
- Use Fresh Spices: Using fresh spices in your blend will ensure maximal flavor. Old spices can lose their potency.
- Wrap for Perfection: You can wrap the ribs in foil during the cook to trap moisture, creating even more tenderness.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
1. Can I use this dry rub on other meats?
Absolutely! This dry rub shines not just on pork ribs; it’s also fantastic on chicken, beef, and even veggies.
2. Can I make this ahead of time before grilling?
Yes, you can prepare the dry rub ahead of time. Just make sure to store it properly as mentioned earlier. You can also rub it on your meat and let it marinate in the fridge for deeper flavor.
3. What’s the best method of cooking ribs with this dry rub?
The low-and-slow method is the best. You can use a grill, smoker, or oven. Each method will give the ribs a different but delicious finish.
4. Are there vegetarian options for a similar flavor profile?
You could use a similar dry rub with marinated tofu or mushrooms for a meat-free alternative. Just ensure you adjust cooking times accordingly.
5. How do I know when my ribs are fully cooked?
Ribs are done when they reach an internal temperature of 190-205°F (88-96°C) for optimal tenderness. You can also check if the meat pulls away from the bones easily.
Conclusion
If you haven’t yet added P.F. Chang’s Northern Ribs Dry Rub to your grilling repertoire, now is the time. This blend isn’t just about coating meat with flavor; it’s about creating memorable moments with family and friends.
With the perfect balance of sweet, savory, and smoky, this recipe is bound to become your go-to for every grilling occasion.
So fire up the grill, grab your favorite sides, and don’t be surprised when everyone keeps coming back for seconds. Happy grilling!
