P.F. Chang's Spare Ribs
1 cup ketchup
1 cup light corn syrup
½ cup hoisin sauce
½ cup water
1/3 cup packed light brown sugar
2 tablespoons minced onions
1 tablespoon rice vinegar
12–16 cups water
1 rack pork spareribs
4 cups vegetable oil
1 teaspoon sesame seeds
1 tablespoon diced green onion
To make the sauce, in a medium saucepan over medium heat, combine the ketchup, corn syrup, hoisin sauce, water, brown sugar, onions and vinegar. Bring mixture to a boil, then reduce heat and simmer for 5 minutes, until thick. Cool.
Heat 12–16 cups of water in a large saucepan or Dutch oven. Add a couple teaspoons of salt.
As water boils, trim the excess fat and meat off and slice between the bones of each rib to separate. When the water is boiling, toss the ribs in and boil for 12–14 minutes. Remove ribs to a plate to cool.
In a large saucepan over medium, heat vegetable oil to 375°F.
When the oil is hot, drop 4–6 ribs in at a time. Fry for 2–4 minutes, or until meat browns.
Drain on a rack or paper towels. Fry all the ribs before moving on to the next step.
Heat a wok or large skillet over medium heat. When the pan is hot, add the ribs and sauce, toss the ribs to coat. Simmer the ribs in the sauce, stirring, for about 1 minute. Remove to a serving plate when they are all coated with sauce.
Sprinkle the ribs with sesame seeds and green onions.