| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cantonese |
|
100 |
Servings |
INGREDIENTS
| 2 1/2 |
ga |
WATER TO COVER |
| 75 |
lb |
PORK SPARERIBS |
| 4 1/2 |
c |
SUGAR; GRANULATED 10 LB |
| 1 |
qt |
CATSUP TOMATO#10 |
| 2 |
qt |
SOY SAUCE |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN
1. CUT RIBS INTO 10 TO 12 OZ PIECES. PLACE IN STOCK POT OR STEAM-JACKETED
KETTLE.
2. COVER WITH COLD WATER; BRING TO A BOIL; COOK 30 MINUTES. DRAIN.
3. PLACE RIBS IN STAINLESS STEEL PAN. COMBINE SOY SAUCE, SUGAR, AND
CATSUP.
POUR MARINADE OVER RIBS; MARINATE 1 HOUR OR MORE.
4. REMOVE FROM MARINADE; PLACE AN EQUAL QUANTITY OF RIBS IN EACH PAN.
5. BAKE 1 1/2 TO 2 HOURS, BASTING FREQUENTLY WITH MARINADE MIXTURE.
:
NOTE: OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
Recipe Number: L09500
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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