Panda Management Company, Inc. (PMC), based in Southern California, has grown dynamically ever since 1983 when it opened its first Panda Express, its most successful operation. As that name suggests, Panda Express units are fast-service Chinese restaurants, now found in over 34 states, the District of Columbia, Puerto Rico, and Japan. Altogether, PMC manages over 300 Panda Express Restaurants, six Panda Inn Restaurants, eight Hibachi-San Restaurants, and seven Panda Panda locations. Panda Inns, the first of which opened in 1973, are all located in Southern California, as are the Panda Pandas, upscale, gourmet Chinese food restaurants. The Hibachi-San Restaurants, featuring Japanese cuisine, are located in shopping mall food courts, about half of which are at select sites outside California. The much more ubiquitous Panda Express Restaurants are located in five basic operating environments: mall food courts; supermarkets and retail chains; shopping centers and key intersections; university and college campuses; and airports, casinos, and sports arenas.




Pei Wei Asian Diner Shanghai Pork Ribs

Pei Wei Asian Diner Restaurant Copycat Recipe

Spice Rub:
2 tablespoons coriander seeds
2 tablespoons black peppercorns
2 star anise
1 teaspoon whole cumin seed
1 teaspoon red pepper flakes
1 teaspoon cumin
1 teaspoon salt
1 teaspoon Szechuan peppercorns

Shanghai Glaze:
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 teaspoon Szechuan peppercorns, ground
2 ounces yellow rock sugar (can be found in Asian markets)
5 tablespoons shaoxing wine

1 (6 1/2 lb) pork baby back ribs
dry rub seasonings

Grind all of the spice mixture in a spice grinder. Set aside.

Bring all of the glaze ingredients together in a simmer long enough for the sugar to melt. Set  aside.

Preheat oven to 250 degrees. Cut ribs into individual ribs and toss with the spice mixture. Coat well and place on foil lined  sheet pan. Cook for 2 1/2 to 3 hours (until meat starts to pull back from the bone). Reserve until you are ready to grill. At this point, you could pop them in the refrigerator in an
airtight container and cook the next day.

Brush the ribs with the glaze and place on grill over low heat, no direct flame. Grill until ribs  are caramelized and heated throughout. Serves 6.

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