ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: PF Changs Ribs

Misc.
Hello, Was wondering if you had any luck with locating a recipe for the Northern Style Ribs at PF Changs. I am in hot pursuit of such as I've fallen in love with them and would love to make them for my family. Thanks!
MsgID: 1430592
Shared by: Christina - Florid
In reply to: ISO: Pf Changs Northern Style Ribs
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Cappuccino Icee
  • CAPPUCCINO ICEE 2 cups cold coffee 2/3 cup chocolate syrup, chilled 2 cups vanilla ice cream TO SERVE: ice cubes frozen whipped topping, thawed (1 tablespoon per serving) Place coffee and...
  • Toto's Italian Cookies
  • TOTO'S ITALIAN COOKIES 4 cups flour 1 cup unsweetened cocoa powder 4 teaspoons baking powder 2 teaspoons ground cloves 1 cup Crisco vegetable shortening 1 cup sugar 3 eggs 1 cup walnuts, chopped 3/4 cup milk Frosting ...
  • Breakfast Pizza (using frozen potatoes)
  • BREAKFAST PIZZA 1 lb. sausage 1 pkg. refrigerated crescent roll dough 1 cup frozen potato O'Brien, thawed 1 cup grated Pepper Jack or Monterey Jack cheese 5 eggs 1/4 cup milk 1/2 tsp. salt 1/8 tsp. ground black pepper...
  • Jack Shrimp (not Jack Shrimp's)
  • jack shrimp 2 lbs. shrimp (20-40 count), unpeeled and uncooked FOR THE STOCK: water 1 onion, chopped 3 stalks celery, chopped 3 garlic cloves FOR THE SHRIMP: 2 sticks (1 cup) margarine 1...
  • Storing Cucumbers
  • The fresher the better for crisp pickles. Just out of the garden is best. I don't know what kind of pickles you are making. I would keep them in the fridge no more than 2-3 days, but you may not have the pickles turn out...
ADVERTISEMENT
  • Cream of Orange Bread (bread machine)
  • CREAM OF ORANGE BREAD 1 pkg active dry yeast or quick rise 3 cups bread flour 3 tbsp brown sugar 1 tsp salt 2 tbsp grated orange peel 1 tsp grated lemon peel 1/8 tsp ginger or cardamom 2 tbsp cool butter, cut in piece...
  • Mongolian Beef
  • MONGOLIAN BEEF 15 green onion tops FOR THE SAUCE: 1 teaspoon chili paste with garlic 1/4 cup chicken stock 2 tablespoon dark soy sauce 1 pinch sugar 1 1/2 tablespoon dry sherry FOR THE BEEF: 1 lb flank or sirloin...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: PF Changs Ribs
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!