Name: Cantonese Spareribs
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

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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