Recipe - Cantonese Spareribs

2 One half ga WATER TO COVER
75 pound PORK SPARERIBS
4 One half cup SUGAR; GRANULATED 10 LB
1 qt CATSUP TOMATO#10
2 qt SOY SAUCE

PAN: 18 BY 24INCH ROASTING PAN TEMPERATURE: 400 F. OVEN

1. CUT RIBS INTO 10 TO 12 OZ PIECES. PLACE IN STOCK POT OR STEAMJACKETED
KETTLE.

2. COVER WITH COLD WATER; BRING TO A BOIL; COOK 30 MINUTES. DRAIN.

3. PLACE RIBS IN STAINLESS STEEL PAN. COMBINE SOY SAUCE, SUGAR, AND
CATSUP.
POUR MARINADE OVER RIBS; MARINATE 1 HOUR OR MORE.

4. REMOVE FROM MARINADE; PLACE AN EQUAL QUANTITY OF RIBS IN EACH PAN.

5. BAKE 1 One half TO 2 HOURS, BASTING FREQUENTLY WITH MARINADE MIXTURE.
:

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

Recipe Number: L09500

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.