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Sweet and Sour Spareribs
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 094 00
SWEET AND SOUR SPARERIBS
Yield 100
Portion 7 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
607 cal
21 g
39 g
40 g
161 mg
294 mg
84 mg
Ingredient
Weight
Measure
Issue
PORK,SPARERIBS,FROZEN,RAW
75 lbs
WATER
33-1/2 lbs
4 gal
CORNSTARCH
6 oz
1-3/8 cup
WATER
3-1/8 lbs
1 qts 2 cup
SUGAR,BROWN,PACKED
1-7/8 lbs
1 qts 2 cup
GINGER,GROUND
1/2 oz
2-2/3 tbsp
SOY SAUCE
10-1/8 oz
1 cup
VINEGAR,DISTILLED
4-1/8 lbs
2 qts
1/8 oz
1/4 tsp
PEPPER,BLACK,GROUND
GARLIC POWDER
1/8 oz
1/4 tsp
PINEAPPLE,CANNED,CRUSHED,JUICE PACK,INCL LIQUIDS
13-1/8 lbs
1 gal 2 qts
Method
1
Cut ribs into serving size portions, 2 to 4 ribs, 10 to 12 ounces raw weight total. 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.
3
Drain.
4
Dissolve cornstarch in water. Add sugar, ginger, soy sauce, vinegar, pepper, and garlic powder. Cook at medium heat until sauce
thickens. Stir frequently.
5
Combine pineapple with sauce. Bring to a boil.
6
Overlap ribs in rows, fat side up, in pans. Pour sauce evenly over ribs in each pan.
7
Using convection oven, bake at 325 F., covered for 1 hour on high fan, closed vent; uncover; bake for 15 minutes longer. CCP:
Internal temperature must reach 145 F. or higher for 15 seconds.
8
Skim off excess fat before serving. CCP: Hold for service at 140 F. or higher.



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Sweet and Sour Spareribs

Yield: 100 Portion: 7 Ounces
Calories: 607 cal
Carbohydrates: 21 g
Protein: 39 g
Fat: 40 g
Cholesterol: 161 mg
Sodium: 294 mg
Calcium: 84 mg

Ingredient Weight Measure Issue
PORK,SPARERIBS,FROZEN,RAW 75 lbs
WATER 33-1/2 lbs 4 gal
CORNSTARCH 6 oz 1-3/8 cup
WATER 3-1/8 lbs 1 qts 2 cup
SUGAR,BROWN,PACKED 1-7/8 lbs 1 qts 2 cup
GINGER,GROUND 1/2 oz 2-2/3 tbsp
SOY SAUCE 10-1/8 oz 1 cup
VINEGAR,DISTILLED 4-1/8 lbs 2 qts
PEPPER,BLACK,GROUND 1/8 oz 1/4 tsp
GARLIC POWDER 1/8 oz 1/4 tsp
PINEAPPLE,CANNED,CRUSHED,JUICE PACK,INCL LIQUIDS 13-1/8 lbs 1 gal 2 qts

Method:
1
Cut ribs into serving size portions, 2 to 4 ribs, 10 to 12 ounces raw weight total. 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.
3
Drain.
4
Dissolve cornstarch in water. Add sugar, ginger, soy sauce, vinegar, pepper, and garlic powder. Cook at medium heat until sauce
thickens. Stir frequently.
5
Combine pineapple with sauce. Bring to a boil.
6
Overlap ribs in rows, fat side up, in pans. Pour sauce evenly over ribs in each pan.
7
Using convection oven, bake at 325 F., covered for 1 hour on high fan, closed vent; uncover; bake for 15 minutes longer. CCP:
Internal temperature must reach 145 F. or higher for 15 seconds.
8
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/sweet_and_sour_spareribs.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence