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Cantonese BBQ Pork Ribs, Precooked
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 820 00
CANTONESE BBQ PORK RIBS, PRECOOKED
Yield 100
Portion 9.5 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
605 cal
9g
61 g
34 g
211 mg
1137 mg
92 mg
Ingredient
Weight
Measure
Issue
PORK SPARERIBS,PRECOOKED
50 lbs
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
SAUCE,SWEET AND SOUR
10-2/3 oz
1 qts
2-1/4 lbs
1 qts
SAUCE,TERIYAKI
Method
1 Thaw ribs. Do not remove plastic from ribs until ready to cook. CCP: Thaw under refrigeration at 41 F. or lower. Preheat
convection oven to 325 F. with fan on, vent closed.
2 Spray 4 full size sheet pans with non-stick cooking spray.
3 Place ribs rib-side up on sheet pans. Do not overlap.
4 Combine Sweet & Sour Sauce with Teriyaki Sauce. Brush ribs generously with sauce. Reserve sauce for use in Steps 5 and 6.
5 Bake ribs in preheated convection oven for 20 minutes with fan on. Turn ribs over and brush tops generously with sauce.
6 Bake additional 15 minutes or until well browned. Internal temperature should be 140 F. or higher for 15 seconds.
7 Remove from oven. Cut slabs of ribs in half. Each portion is 9-1/2 ounces. Partially separate the ribs in each portion by cutting
2/3 the way between ribs.
8 Ladle 6 ounces BBQ sauce in each steam table pan. Fill each pan with ribs by arranging ribs cross-wise in pan. Ladle 6 ounces
BBQ sauce on top of ribs. Place pan on steam table covered until ready to serve. CCP: Hold for service at 140 F. or higher.



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Cantonese BBQ Pork Ribs, Precooked

Yield: 100 Portion: 9.5 Ounces
Calories: 605 cal
Carbohydrates: 9g
Protein: 61 g
Fat: 34 g
Cholesterol: 211 mg
Sodium: 1137 mg
Calcium: 92 mg

Ingredient Weight Measure Issue
PORK SPARERIBS,PRECOOKED 50 lbs
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
SAUCE,SWEET AND SOUR 10-2/3 oz 1 qts
SAUCE,TERIYAKI 2-1/4 lbs 1 qts

Method:
1 Thaw ribs. Do not remove plastic from ribs until ready to cook. CCP: Thaw under refrigeration at 41 F. or lower. Preheat
convection oven to 325 F. with fan on, vent closed.
2 Spray 4 full size sheet pans with non-stick cooking spray.
3 Place ribs rib-side up on sheet pans. Do not overlap.
4 Combine Sweet & Sour Sauce with Teriyaki Sauce. Brush ribs generously with sauce. Reserve sauce for use in Steps 5 and 6.
5 Bake ribs in preheated convection oven for 20 minutes with fan on. Turn ribs over and brush tops generously with sauce.
6 Bake additional 15 minutes or until well browned. Internal temperature should be 140 F. or higher for 15 seconds.
7 Remove from oven. Cut slabs of ribs in half. Each portion is 9-1/2 ounces. Partially separate the ribs in each portion by cutting
2/3 the way between ribs.
8 Ladle 6 ounces BBQ sauce in each steam table pan. Fill each pan with ribs by arranging ribs cross-wise in pan. Ladle 6 ounces
BBQ sauce on top of ribs. Place pan on steam table covered until ready to serve. 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/cantonese_bbq_pork_ribs_precooked.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence