Cantonese Spareribs
By: Anonymous
Published: Thursday, February 11, 2010 - 9:45am

Ingredients




gal WATER TO COVER
75 pounds PORK SPARERIBS
cup SUGAR, GRANULATED 10 LB
1 quart CATSUP TOMATO#10
2 quarts SOY SAUCE

Preparation

1 PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN 2 CUT RIBS INTO 10 TO 12 OZ PIECES. PLACE IN STOCK POT OR STEAM-JACKETED KETTLE. 3 COVER WITH COLD WATER; BRING TO A BOIL; COOK 30 MINUTES. DRAIN. 4 PLACE RIBS IN STAINLESS STEEL PAN. COMBINE SOY SAUCE, SUGAR, AND CATSUP. 5 POUR MARINADE OVER RIBS; MARINATE 1 HOUR OR MORE. 6 REMOVE FROM MARINADE; PLACE AN EQUAL QUANTITY OF RIBS IN EACH PAN. 7 BAKE 1 1/2 TO 2 HOURS, BASTING FREQUENTLY WITH MARINADE MIXTURE. 8 NOTE: OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25. 9 SERVING SIZE: 8 OZ