SWEET AND SOUR SPARERIBS

Ingredients

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.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
607 cal 21 g 39 g 40 g 161 mg 294 mg 84 mg

Portion

7 Ounces

Yield

100


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