Sweet and Sour Spareribs L.Meat, Fish, and Poultry No.094
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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. Oven; 350 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Pork Loin, Back Rib | 75LB | | 1. Cut ribs into serving por- |
|Salt | 6OZ| 9.00 Tbsp| tions, 10 to 12 ounces each. |
|Pepper, Black, Groun| | 2.00 Tbsp| Overlap ribs in rows, fat side |
|d | | | up, in pans...CONTINUED |
|Garlic | 1OZ| 2.67 Tbsp| 2. Sprinkle mixture of salt, pep- |
| | | | per and garlic over ribs in |
| | | | each pan. |
| | | | 3. Bake at 400`F. for 30 minutes. |
| | | | Drain or skim off excess fat. |
| | | | Reduce heat to 350`F., cook 20 |
| | | | minutes longer. Drain or skim |
| | | | off excess fat. |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Brown, #10 | 1LB | 2.75 Cup | 3. Dissolve brown sugar, |
|Cornstarch | 10OZ| 2.00 Cup | cornstarch, and ginger in |
|Ginger, Ground | 1OZ| 0.25 Cup | water. |
|Cold Water | | 1.25 Gal | |
|--------------------|----------|----------|-----------------------------------|
|Soy Sauce | | 1.00 Qrt | 4. Add soy sauce and vinegar. |
|Vinegar, White | | 1.50 Qrt | Cook at medium heat until |
| | | | sauce thickens. Stir |
| | | | frequently. |
|--------------------|----------|----------|-----------------------------------|
|Pineapple, Canned | 13LB 10OZ| 1.50 Gal | 5. Blend pineapple with sauce. |
| | | | Bring to a boil. |
| | | | 6. Pour 1 gal sauce over well- |
| | | | browned ribs in each pan. |
| | | | 7. Bake 1 1/2 hours or until meat |
| | | | is tender. Baste occasionally |
| | | | with the sauce. |
| | | | 8. Skim off excess fat before |
| | | | serving. |
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NOTE: 1. Other sizes and types of pans may be used. See Recipe
Card A-25.