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–+ servings
P.f. chang northern style spare ribs copycat recipe
Mary Kelly

P.f. Chang Northern Style Spare Ribs

You know there’s nothing quite like the rich, tender bite of perfectly cooked spare ribs. Picture this:
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pounds spare ribs or baby back ribs
  • 2 tablespoons Chinese five-spice powder
  • 1 tablespoon light brown sugar
  • 1 tablespoon kosher salt or 2 teaspoons table salt
  • ½ cup water
  • 1 tablespoon soy sauce optional, for a savory depth
  • 1 teaspoon ground ginger optional, for an added warmth

Equipment

  • slow cooker

Method
 

  1. Start by preheating your oven to 300°F (about 150°C). This slow cooking is essential for getting those ribs fall-off-the-bone tender. Using a sharp knife, remove the thin membrane from the back of the ribs. This membrane can be tough, and removing it allows your seasonings to penetrate the meat.
  2. In a bowl, mix the Chinese five-spice powder, brown sugar, and kosher salt. Rub this mixture all over the ribs, ensuring every inch is covered. It’s okay to get a little messy here—let’s face it, cooking is an experience!
  3. Place the seasoned ribs in a large baking dish or on a rimmed sheet. Add the water to the bottom of the dish to keep the ribs moist during cooking. If you like, drizzle the soy sauce on top of the ribs. It’ll help create a deeper flavor profile.
  4. Cover the dish tightly with aluminum foil. This is key because it traps steam and keeps the meat moist. Now, pop those ribs into the preheated oven and let them bake away for about 2.5 to 3 hours. Trust me, you’ll want to take a whiff every once in a while!
  5. While the ribs are baking, you can prepare a glaze if you like. Mix equal parts honey and soy sauce in a small saucepan over low heat until combined. This sweet-salty glaze will add an irresistible shine to the ribs in their final stage.
  6. Once the ribs are incredibly tender, carefully remove them from the oven. Discard the aluminum foil, and brush on your glaze if you’ve prepared one. Set your oven to broil and return the ribs for an additional 5-10 minutes. Keep a close eye on them to avoid burning!
  7. Once you pull them out, let them rest for a few minutes before slicing between the bones. Arrange them on a serving platter, and get ready for the compliments to roll in.

Notes

  • Spare Ribs vs. Baby Back Ribs: Spare ribs are meatier and have a different fat content compared to baby back ribs. Choose what suits your taste and budget.
  • Chinese Five-Spice Powder: This blend typically includes star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seed. It adds a warm exotic flavor that’s simply delightful.
  • Brown Sugar: Using light brown sugar creates a subtle caramelization, while dark brown sugar can add a richer flavor. Both work well.
  • Kosher vs. Table Salt: Kosher salt is less salty by volume, so you may consider adjusting the amount if you are using table salt.
  • Optional Ingredients: While the recipe works well without the ginger and soy sauce, including them can introduce layers of flavor you don’t want to miss out on.

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