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Barbecued Spareribs
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 092 00
BARBECUED SPARERIBS
Yield 100
Portion 7 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
594 cal
16 g
40 g
41 g
161 mg
1022 mg
81 mg
Ingredient
Weight
Measure
Issue
PORK,SPARERIBS,FROZEN,RAW
75 lbs
WATER
33-1/2 lbs
4 gal
SAUCE,CHILI
2-1/8 lbs
3-3/4 cup
CATSUP
11-1/8 lbs
1 gal 1-1/4 qts
WORCESTERSHIRE SAUCE
14-7/8 oz
1-3/4 cup
MUSTARD,PREPARED
6-5/8 oz
3/4 cup
VINEGAR,DISTILLED
1-1/3 lbs
2-1/2 cup
SALT
1-7/8 oz
3 tbsp
2/3 oz
3 tbsp
PEPPER,BLACK,GROUND
PEPPER,RED,GROUND
1/4 oz
1 tbsp
Method
1 Cut ribs into serving size portions 10 to 12 ounces raw weight total or 2 to 4 ribs. Place ribs in steam-jacketed kettle or stock pot.
2 Cover with water; bring to a boil; reduce heat; simmer 45 minutes or until tender. Drain ribs.
3 Combine chili sauce, catsup, Worcestershire sauce, mustard, vinegar, salt, black and red pepper; bring to a boil. Reduce heat;
simmer 5 minutes.
4 Dip ribs in sauce to coat well. Overlap ribs in rows fat side up, in pans.
5 Pour remaining sauce evenly over ribs in each steam table pan; cover pans.
6 Bake 1 hour in 325 F. oven, uncover pans; bake 30 minutes longer. CCP: Internal temperature must reach 145 F. or higher for 15
seconds.
7 Skim off excess fat before serving. CCP: Hold for service at 140 F. or higher.



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Barbecued Spareribs

Yield: 100 Portion: 7 Ounces
Calories: 594 cal
Carbohydrates: 16 g
Protein: 40 g
Fat: 41 g
Cholesterol: 161 mg
Sodium: 1022 mg
Calcium: 81 mg

Ingredient Weight Measure Issue
PORK,SPARERIBS,FROZEN,RAW 75 lbs
WATER 33-1/2 lbs 4 gal
SAUCE,CHILI 2-1/8 lbs 3-3/4 cup
CATSUP 11-1/8 lbs 1 gal 1-1/4 qts
WORCESTERSHIRE SAUCE 14-7/8 oz 1-3/4 cup
MUSTARD,PREPARED 6-5/8 oz 3/4 cup
VINEGAR,DISTILLED 1-1/3 lbs 2-1/2 cup
SALT 1-7/8 oz 3 tbsp
PEPPER,BLACK,GROUND 2/3 oz 3 tbsp
PEPPER,RED,GROUND 1/4 oz 1 tbsp

Method:
1 Cut ribs into serving size portions 10 to 12 ounces raw weight total or 2 to 4 ribs. Place ribs in steam-jacketed kettle or stock pot.
2 Cover with water; bring to a boil; reduce heat; simmer 45 minutes or until tender. Drain ribs.
3 Combine chili sauce, catsup, Worcestershire sauce, mustard, vinegar, salt, black and red pepper; bring to a boil. Reduce heat;
simmer 5 minutes.
4 Dip ribs in sauce to coat well. Overlap ribs in rows fat side up, in pans.
5 Pour remaining sauce evenly over ribs in each steam table pan; cover pans.
6 Bake 1 hour in 325 F. oven, uncover pans; bake 30 minutes longer. CCP: Internal temperature must reach 145 F. or higher for 15
seconds.
7 Skim off excess fat before serving. CCP: Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/barbecued_spareribs.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence