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Spareribs and Sauerkraut
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 093 01
SPARERIBS AND SAUERKRAUT
Yield 100
Portion 7 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
548 cal
5g
40 g
40 g
161 mg
865 mg
96 mg
Ingredient
Weight
Measure
Issue
PORK,SPARERIBS,FROZEN,RAW
75 lbs
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
SAUERKRAUT,SHREDDED,CANNED,DRAINED
24-3/4 lbs
4 gal 3-3/4 qts
Method
1 Cut ribs into 10 to 12 ounce portions or 2 to 4 ribs. Overlap ribs in rows, fat side up, in pans. Bake at 400 F. for 30 minutes or
until golden brown in roasting pans.
2 Drain or skim off excess fat.
3 Place sauerkraut and pepper over ribs in each pan. Cover.
4 Using a convection oven, bake at 325 F. 2 hours on low fan closed vent or 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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Spareribs and Sauerkraut

Yield: 100 Portion: 7 Ounces
Calories: 548 cal
Carbohydrates: 5g
Protein: 40 g
Fat: 40 g
Cholesterol: 161 mg
Sodium: 865 mg
Calcium: 96 mg

Ingredient Weight Measure Issue
PORK,SPARERIBS,FROZEN,RAW 75 lbs
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
SAUERKRAUT,SHREDDED,CANNED,DRAINED 24-3/4 lbs 4 gal 3-3/4 qts

Method:
1 Cut ribs into 10 to 12 ounce portions or 2 to 4 ribs. Overlap ribs in rows, fat side up, in pans. Bake at 400 F. for 30 minutes or
until golden brown in roasting pans.
2 Drain or skim off excess fat.
3 Place sauerkraut and pepper over ribs in each pan. Cover.
4 Using a convection oven, bake at 325 F. 2 hours on low fan closed vent or 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/spareribs_and_sauerkraut.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence