Am cooking a birthday dinner for a dear old friend who isn't well, and she LOVES those ribs. It's not going to be possible to take her to a PF Changs (she's housebound now). She and I would occasionally stop to get some for lunch when we worked together close to a Changs.
I think the coating is mostly 5-spice powder, with some salt and sugar, but I'm not sure. I've Googled a bit, and somewhere I saw that they were braised first, cut into individual ribs, cooled and then deep fried at serving time and rolled in the spice mixture. That makes sense, but what do you all think?
Thanks in advance for your thoughts and help!