| 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.
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