Cantonese Spareribs
Ingredients
gal WATER TO COVER
75 pounds PORK SPARERIBS
cup SUGAR, GRANULATED 10 LB
1 quart CATSUP TOMATO#10
2 quarts SOY SAUCE
Preparation
1
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN
2
CUT RIBS INTO 10 TO 12 OZ PIECES. PLACE IN STOCK POT OR STEAM-JACKETED KETTLE.
3
COVER WITH COLD WATER; BRING TO A BOIL; COOK 30 MINUTES. DRAIN.
4
PLACE RIBS IN STAINLESS STEEL PAN. COMBINE SOY SAUCE, SUGAR, AND CATSUP.
5
POUR MARINADE OVER RIBS; MARINATE 1 HOUR OR MORE.
6
REMOVE FROM MARINADE; PLACE AN EQUAL QUANTITY OF RIBS IN EACH PAN.
8
NOTE: OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
9
SERVING SIZE: 8 OZ
Tools
.
Yield:
8.0 servings
Added:
Thursday, February 11, 2010 - 9:45am
