| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 1 | ga | WATER TO COVER |
| 75 | lb | PORK SPARERIBS |
INSTRUCTIONS
2 ga - PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN 1. CUT RIBS INTO SERVING SIZE PORTIONS (2-4 RIBS) 10 TO 12 OUNCES RAW WEIGHT TOTAL. 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. DIP RIBS IN SAUCE TO COAT WELL. OVERLAP RIBS IN ROWS FAT SIDE UP, IN PANS. 5. POUR REMAINING SAUCE EVENLY OVER RIBS IN EACH PAN; COVER PANS. 6. BAKE 1 HOUR, UNCOVER PANS; BAKE 30 MINUTES LONGER. 7. SKIM OFF EXCESS FAT BEFORE SERVING. NOTE: OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25. Recipe Number: L09201 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.
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