Braised Spareribs L.Meat, Fish, and Poultry No.093
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|Yield: 100 Portions Each Portion: 8 Ounces|
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|Pan Size: 18 by 24 inch Roasting Pan Temp.: 400 'F. Ovenl 325 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Pork Loin, Back Rib | 75LB | | 1. Cut ribs into serving por- |
| | | | tions, 10 to 12 ounces. Over- |
| | | | lap ribs in rows, fat side up, |
| | | | in pans. Bake at 400`F. for 30 |
| | | | minutes or until golden brown. |
| | | | 2. Drain or skim off excess fat. |
|--------------------|----------|----------|-----------------------------------|
|Onions | 5LB | 3.75 Qrt | 3. Sprinkle onions, salt, and |
|Salt | 6OZ| 9.00 Tbsp| pepper over ribs. Add water to |
|Pepper, Black, Groun| 1OZ| 0.25 Cup | cover bottom of each pan. |
|d | | | Cover pans. |
|Cold Water | |as requird| 4. Bake at 325`F. 1 1/2 to 2 |
| | | | hours. |
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NOTE: 1. In Step 1, ribs may be cooked in steamer 20 minutes before
browning; omit baking time. In Step 4, uncover for last
30 minutes or bake until golden brown.
2. In Step 3, 5 lb 8 oz dry onions A.P. will yield 5 lb finely
chopped onions.
3. In Step 3, 10 oz (3 1/3 cups) dehydrated onions may be used.
See Recipe Card A-11.
4. Other sizes and types of pans may be used. See Recipe
Card A-25.
VARIATION
1. SPARERIBS AND SAUERKRAUT: Follow Steps 1 and 2. In Step 3,
omit onions and decrease salt to 4 oz (6 tbsp) and pepper to
1 tbsp. Use 24 lb 12 oz (4-No. 10 cn) canned sauerkraut.
Place contents of 2-No. 10 cn in 2 pans. Cover sauerkraut
with spareribs. Cover pans. Follow Step 4.