Title: Cantonese Spareribs
Categories:
Yield: 100 Servings

2 1/2 ga WATER TO COVER
75 lb PORK SPARERIBS
4 1/2 c SUGAR; GRANULATED 10 LB
1 qt CATSUP TOMATO#10
2 qt SOY SAUCE

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

1. CUT RIBS INTO 10 TO 12 OZ PIECES. PLACE IN STOCK POT OR STEAM-JACKETED
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 1/2 TO 2 HOURS, BASTING FREQUENTLY WITH MARINADE MIXTURE.
:

NOTE: OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

Recipe Number: L09500

SERVING SIZE: 8 OZ

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