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.

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Big Bowl Honey Lemon Spareribs



HONEY LEMON SPARERIBS
Big Bowl Restaurant Recipe

1 (3 1/2 lb.) rack of spare ribs
1/4 cup kosher salt
1 teaspoon peppercorns
3 star anise
1 (1 inch) stick cinnamon
1 tablespoon plus 2 teaspoons dark soy sauce
3 tablespoons sugar
1/2 cup honey
1/2 cup dark corn syrup
3 tablespoons light corn syrup
1/4 cup freshly squeezed lemon juice
3 tablespoons red fresno chiles, julienne cut
1/4 cup minced ginger
zest of 2 lemons, julienne cut

Rinse and dry the spareribs. Heat a small skillet and toast the salt, peppercorns, star anise and cinnamon until the spices start to smoke. Remove from the heat. When the spices cool, rub 3 tablespoons of the spice mixture all over the spareribs and allow to sit in an airy place on a rack for at least 4 hours.

Heat 1 tablespoon of the dark soy sauce with the sugar, honey, corn syrup, light soy sauce, lemon juice, chiles, ginger and lemon zest until the sugar dissolves and the sauce is bubbling. Turn off the heat and transfer to a bowl.

After the ribs have sat, bring 2 quarts of water to boil in a large steamer. Put the rubs on a rack above the water, cover and steam them for 45 minutes. Remove from the heat and when cool enough to handle, rub all over with the remaining 2 teaspoons of the dark soy sauce.

Preheat the oven to 500 degrees.  With a brush, slather the ribs generously with the honey lemon syrup. Put the ribs flat in a baking pan and roast for 6 minutes. The ribs should be inside up. Slide out the ribs, turn them over, and baste liberally with the honey lime sauce again. Put back in the oven for another 10 minutes. When they develop a golden glaze, remove for the final time and baste again with the sauce.

When the ribs are cool enough, cut them apart and serve with some of the honey lemon sauce on the side.  Makes about 6 appetizer servings.



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