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St Louis Style BBQ Pork Ribs, Precooked
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 836 00
ST LOUIS STYLE BBQ PORK RIBS, PRECOOKED
Yield 100
Portion 9.5 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
580 cal
3g
61 g
34 g
211 mg
229 mg
70 mg
Ingredient
Weight
Measure
Issue
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
PORK SPARERIBS,PRECOOKED
50 lbs
SAUCE,BARBECUE
4-3/8 lbs
2 qts
Method
1
Spray 4 full size sheet pans with non-stick cooking spray.
2
Place ribs on sheet pans and brush ribs generously with BBQ sauce.
3
Bake in preheated convection oven with fan on, for 20 minutes. Remove from oven.
4
Turn ribs over and brush top generously with sauce. Return to oven. Bake 15 minutes, or until well browned. CCP: Internal
temperature must reach 140 F. or higher for 15 seconds.
5 Remove from oven. Cut slabs of ribs in half. Each portion is 9-1/2 oz. Partially separate the ribs in each portion by cutting 2/3 the
way between ribs.
6 Ladle 6 oz BBQ sauce in each of four steam table pans. Fill each pan with ribs by arranging ribs cross-wise in pan. Ladle 6 ounces
BBQ sauce on top of ribs. Place pans on steam table covered until ready to serve. CCP: Hold for service at 140 F. or higher.



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St Louis Style BBQ Pork Ribs, Precooked

Yield: 100 Portion: 9.5 Ounces
Calories: 580 cal
Carbohydrates: 3g
Protein: 61 g
Fat: 34 g
Cholesterol: 211 mg
Sodium: 229 mg
Calcium: 70 mg

Ingredient Weight Measure Issue
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
PORK SPARERIBS,PRECOOKED 50 lbs
SAUCE,BARBECUE 4-3/8 lbs 2 qts

Method:
1
Spray 4 full size sheet pans with non-stick cooking spray.
2
Place ribs on sheet pans and brush ribs generously with BBQ sauce.
3
Bake in preheated convection oven with fan on, for 20 minutes. Remove from oven.
4
Turn ribs over and brush top generously with sauce. Return to oven. Bake 15 minutes, or until well browned. CCP: Internal
temperature must reach 140 F. or higher for 15 seconds.
5 Remove from oven. Cut slabs of ribs in half. Each portion is 9-1/2 oz. Partially separate the ribs in each portion by cutting 2/3 the
way between ribs.
6 Ladle 6 oz BBQ sauce in each of four steam table pans. Fill each pan with ribs by arranging ribs cross-wise in pan. Ladle 6 ounces
BBQ sauce on top of ribs. Place pans 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/st_louis_style_bbq_pork_ribs_precooked.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence