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Braised Spareribs
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 093 00
BRAISED SPARERIBS
Yield 100
Portion 7 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
536 cal
2g
39 g
40 g
161 mg
451 mg
68 mg
Ingredient
Weight
Measure
Issue
PORK,SPARERIBS,FROZEN,RAW
75 lbs
ONIONS,FRESH,CHOPPED
5-1/4 lbs
3 qts 2-7/8 cup
5-7/8 lbs
SALT
3 oz
1/4 cup 1 tbsp
PEPPER,BLACK,GROUND
1/2 oz
2 tbsp
WATER
6-1/4 lbs
3 qts
Method
1 Cut ribs into 10 to 12 ounce portions, about 2 to 4 ribs. Overlap ribs in rows, fat side up, in pans. Using a convection oven, bake at
375 F. for 20 minutes on high fan, open vent or until golden brown.
2 Drain or skim off excess fat.
3 Sprinkle onions, salt and pepper over ribs. Add water to cover bottom of each pan. Cover.
4 Using convection oven, bake at 300 F. for 2 hours on low fan, closed vent until tender. CCP: Internal temperature must reach 145
F. or higher for 15 seconds. Hold for service at 140 F. or higher.



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Copyright © 1995-2019 ITA all rights reserved.
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Braised Spareribs

Yield: 100 Portion: 7 Ounces
Calories: 536 cal
Carbohydrates: 2g
Protein: 39 g
Fat: 40 g
Cholesterol: 161 mg
Sodium: 451 mg
Calcium: 68 mg

Ingredient Weight Measure Issue
PORK,SPARERIBS,FROZEN,RAW 75 lbs
ONIONS,FRESH,CHOPPED 5-1/4 lbs 3 qts 2-7/8 cup 5-7/8 lbs
SALT 3 oz 1/4 cup 1 tbsp
PEPPER,BLACK,GROUND 1/2 oz 2 tbsp
WATER 6-1/4 lbs 3 qts

Method:
1 Cut ribs into 10 to 12 ounce portions, about 2 to 4 ribs. Overlap ribs in rows, fat side up, in pans. Using a convection oven, bake at
375 F. for 20 minutes on high fan, open vent or until golden brown.
2 Drain or skim off excess fat.
3 Sprinkle onions, salt and pepper over ribs. Add water to cover bottom of each pan. Cover.
4 Using convection oven, bake at 300 F. for 2 hours on low fan, closed vent until tender. CCP: Internal temperature must reach 145
F. or higher for 15 seconds. 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/braised_spareribs.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence