INGREDIENTS

INSTRUCTIONS

PAN:  18 BY 24-INCH ROASTING PAN         TEMPERATURE:  400 F. OVEN
350 F. OVEN
1.  CUT RIBS INTO SERVING PORTIONS, 10 T0 12 OUNCES (2-4 RIBS).  OVERLAP
RIBS
IN ROWS, FAT SIDE UP, IN PANS.  BAKE AT 400F. FOR 30 MINUTES OR UNTIL
GOLDEN
BROWN.
2.  DRAIN OR SKIM OFF EXCESS FAT.
3.  SPRINKLE ONIONS, SALT, AND PEPPER OVER RIBS.  ADD WATER TO COVER
BOTTOMS
OF EACH PAN.  COVER PANS.
4.  BAKE AT 350 F.  2-2 1/2 HOURS.
NOTE:  1.  IN STEP 1, RIBS MAY BE COOKED IN STEAMER 20 MINUTES BEFORE
BROWNING; OMIT BAKING TIME.
NOTE:  2.  IN STEP 4, UNCOVER FOR LAST 30 MINUTES; BAKE  UNTIL GOLDEN
BROWN.
NOTE:  3.  IN STEP 3, 5 LB 8 OZ DRY ONIONS A.P. WILL YIELD 5 LB FINELY
CHOPPED ONIONS.
NOTE:  4.  IN STEP 3, 10 OZ (3 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE CARD A-11.
NOTE:  5.  OTHER SIZES AND TYPES OF PANS MAY BE USED.  SEE RECIPE NO. A-25.
NOTE:  6.  IN STEP 1, IF CONVECTION OVEN IS USED, BAKE AT 375F., 20 MINUTES
OR UNTIL GOLDEN BROWN ON HIGH FAN, OPEN VENT; IN STEP 4, BAKE AT 300F., 2
HOURS OR UNTIL TENDER ON LOW FAN, CLOSED VENT.
Recipe Number: L09300
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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