Cantonese Spareribs L.Meat, Fish, and Poultry No.095
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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|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Pork Loin, Back Rib | 75LB | | 1. Cut ribs into 10 to 12 oz |
|Cold Water | |to cover | pieces. Place in stock pot or |
| | | | steam-jacketed kettle. |
| | | | 2. Cover with cold water; bring |
| | | | to a boil; cook 30 minutes. |
| | | | Drain. |
|--------------------|----------|----------|-----------------------------------|
|Soy Sauce | | 2.00 Qrt | 3. Place ribs in stainless steel |
|Sugar, Extra Fine Gr| 2LB | 4.50 Cup | pan. Combine soy sauce, sugar, |
|anulated | | | and catsup. Pour marinade over |
|Catsup | 2LB 4OZ| 1.00 Qrt | 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 |
| | | | ribs frequently with marinade |
| | | | mixture. |
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NOTE: 1. Other sizes and types of pans may be used. See Recipe
Card A-25.