P.F. CHANG’S SHORT RIBS WITH PINEAPPLE FRIED RICE
Source: PF Chang's

Menu Description: Braised for 6 hours, marinated and finished on the grill with Chang’s BBQ Sauce, these tender boneless ribs are served with a fresh, light pineapple stir-fried rice.

Pineapple Fried Rice (recipe follows)
BBQ BEEF Short Ribs (recipe follows)

Mound the Pineapple Fried Rice in the center of the serving dish. Stack the BBQ Short Ribs in center of the Fried Rice.

PINEAPPLE FRIED RICE:
1/2 tbsp canola oil
2 oz shallots, thinly sliced
1 tsp finely minced gingerroot
5 oz cooked brown rice
2 oz canned pineapple, quartered
2 oz bottled Ponzu sauce
1 tbsp unsalted butter
1/2 tsp each salt and pepper

Heat oil in a fry pan. Place shallots and ginger in hot pan and fry for 5 seconds. Add cooked rice and pineapple and mix well to incorporate all flavors. Add Ponzu, butter, and salt and pepper; toss to incorporate all flavors and to melt butter.

BBQ SHORT RIBS:
Braise beef short ribs. When ribs are to be finished, brush the ribs with Chang’s BBQ sauce (recipe follows). Place the BBQ Ribs on to grill to char and get grill marks (approx. 15 seconds on each side). Baste with BBQ sauce while on the grill.

CHANG’S BBQ SAUCE (Makes 1 quart):
3 cups Heinz Ketchup
1 1/2 cups sugar
2 1/2 fluid oz Kikkoman Soy Sauce
2 fluid oz Junmai Ginjo sake
2 fluid oz water
1 1/2 fluid oz. Hoisin sauce
2 tsp of five spice powder
1 tsp finely minced gingerroot
1 tsp finely minced garlic
1 tsp ground star anise

In a large mixing bowl, add all ingredients and whisk well until the sugar is dissolved.