Recipe - Barbecued Spareribs

1 ga WATER TO COVER
75 pound PORK SPARERIBS
3 tablespoon PEPPER BLACK 1 LB CN
5 One fourth qt CATSUP TOMATO#10
3 Three fourths cup CHILI SAUCE
1 tablespoon PEPPER RED GROUND
1 Three fourths cup WORCESTERSHIRE SAUCE
Three fourths cup MUSTARD PREP. 1 LB JAR
2 One half cup VINEGAR CIDER
3 tablespoon SALT TABLE 5LB

PAN: 18 BY 24INCH ROASTING PAN TEMPERATURE: 325 F. OVEN

1. CUT RIBS INTO SERVING SIZE PORTIONS, (24 RIBS) 1012 OUNCES RAW
WEIGHT.
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 RIBS; RESERVE FOR USE IN STEP 5.

4. COMBINE CHILI SAUCE, CATSUP, WORCESTERSHIRE SAUCE, MUSTARD, VINEGAR,
SALT AND BLACK AND RED PEPPER; BRING TO A BOIL; REDUCE HEAT; SIMMER 5
MINUTES

5. DIP RIBS IN SAUCE TO COAT WELL. OVERLAP RIBS IN ROWS FAT SIDE UP, IN
PANS.

6. POUR REMAINING SAUCE EVENLY OVER RIBS IN EACH PAN; COVER PANS.

7. BAKE 1 HOUR, UNCOVER PANS, BAKE 30 MINUTES LONGER.

8. SKIM OFF EXCESS FAT BEFORE SERVING.

NOTE: 1. IN STEP 4, BARBECUE SAUCE MIX MAY BE USED FOR ALL INGREDIENTS.
PREPARE 7 One half QT SAUCE ACCORDING TO INSTRUCTIONS ON CONTAINER.

NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A25.

Recipe Number: L09200

SERVING SIZE: 8 OZ

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.