INGREDIENTS

INSTRUCTIONS

2 gl 
PAN:  18 BY 24-INCH ROASTING PAN               TEMPERATURE:  325 F.
OVEN  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.
COVER  WITH WATER; BRING TO A BOIL; REDUCE HEAT; SIMMER 45 MINUTES OR
UNTIL  TENDER. DRAIN RIBS; RESERVE FOR USE IN STEP 5. DIP RIBS IN SAUCE
TO  COAT WELL. OVERLAP RIBS IN ROWS FAT SIDE UP, IN PANS. POUR
REMAINING  SAUCE EVENLY OVER RIBS IN EACH PAN; COVER PANS. BAKE 1 HOUR,
UNCOVER  PANS; BAKE 30 MINUTES LONGER. 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 942
Calories From Fat: 718
Total Fat: 79.6g
Cholesterol: 272.2mg
Sodium: 275.6mg
Potassium: 823.3mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 52.6g