| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 1 | ga | WATER TO COVER |
| 75 | lb | PORK SPARERIBS |
| 3 | tb | PEPPER BLACK 1 LB CN |
| 5 1/4 | qt | CATSUP TOMATO#10 |
| 3 3/4 | c | CHILI SAUCE |
| 1 | tb | PEPPER RED GROUND |
| 1 3/4 | c | WORCESTERSHIRE SAUCE |
| 3/4 | c | MUSTARD PREP. 1 LB JAR |
| 2 1/2 | c | VINEGAR CIDER |
| 3 | tb | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN 1. CUT RIBS INTO SERVING SIZE PORTIONS, (2-4 RIBS) 10-12 OUNCES RAW WEIGHT. PLACE RIBS IN STEAM JACKETED KETTLE OR STOCK POT. 2. COVER WITH WATER; BRING TO A BOIL; REDUCE HEAT; SIMMER 45 MINUTES OR UNTIL TENDER. 3. DRAIN RIBS; RESERVE FOR USE IN STEP 5. 4. COMBINE CHILI SAUCE, CATSUP, WORCESTERSHIRE SAUCE, MUSTARD, VINEGAR, SALT AND BLACK AND RED PEPPER; BRING TO A BOIL; REDUCE HEAT; SIMMER 5 MINUTES 5. DIP RIBS IN SAUCE TO COAT WELL. OVERLAP RIBS IN ROWS FAT SIDE UP, IN PANS. 6. POUR REMAINING SAUCE EVENLY OVER RIBS IN EACH PAN; COVER PANS. 7. BAKE 1 HOUR, UNCOVER PANS, BAKE 30 MINUTES LONGER. 8. SKIM OFF EXCESS FAT BEFORE SERVING. NOTE: 1. IN STEP 4, BARBECUE SAUCE MIX MAY BE USED FOR ALL INGREDIENTS. PREPARE 7 1/2 QT SAUCE ACCORDING TO INSTRUCTIONS ON CONTAINER. NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25. Recipe Number: L09200 SERVING SIZE: 8 OZ From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”