Servings: 100 Portions (2 Pans)
Portions: 2 Pieces Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 400 degrees F. Oven; 325 degrees F. Oven
50 lb. country-style ribs
9 tablespoons (6 ounces) salt
2 tablespoons pepper, black
2-1/2 tablespoons (1 ounce) garlic, dehydrated
2-3/4 cups (1 lb) sugar, brown
2 cups (10 ounces) cornstarch
4 tablespoons (1 ounce) ginger, ground
1-1/4 gallons water
1 quart soy sauce
1-1/2 quarts vinegar
1-1/2 gallons (13 lb 10 ounces or 2-No. 10 can) pineapple, canned, crushed
Cut ribs into serving portions, cut between each bone into pieces. Overlap ribs in rows fat side up, in pan. Sprinkle salt, pepper, and garlic over ribs in each pan. Bake at 400 degrees F. for 30 minutes. Pour off excess fat. Reduce heat to 350 degrees F., cook 20 minutes longer. Pour off excess fat. Dissolve brown sugar, cornstarch, and ginger in 1-1/4 gallons water. Add soy sauce and vinegar. Cook until sauce thickens. Stir frequently.
Blend pineapple with sauce. Bring to a boil. Pour 1 gallon sauce over well-browned ribs in each pan. Bake 1 hour or until meat is tender. Baste occasionally with the sauce. Skim off excess fat from sauce before serving.