Servings: 100 Portions (3 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
2-1/4 quart water, hot
3 3/4 cups (2 lb 4 oz or 3-12 oz bottle) chili sauce
1-1/4 gallon (11 lb 8 oz or 1 2/3-No. 10 can) catsup
1-3/4 cups Worcestershire sauce
3/4 cup (6 3/4 oz) mustard, prepared
2-1/2 cups vinegar
3 tablespoon (2 oz) salt
3 tablespoon pepper, black
1 tablespoon pepper, cayenne
Cut ribs into serving portions, between each bone. Place in single layer, fat side up, on sheet pan. Bake at 400 degrees F. for 30 minutes or until golden brown. Arrange ribs in roasting pans. Add 3 cups water to each pan, cover tightly and bake 2 hours in 325 degrees F. oven. Combine ingredients; bring to boil. Reduce heat and simmer 5 minutes.
Spread about 2-1/2 quart sauce over ribs in each pan. Cover pans. Bake 1 hour, uncover and bake 30 minutes, basting frequently. Remove excess fat before serving.
NOTE:
Ribs may be cooked in steamer for 30 minutes before placing in 400 degree F. oven and browning. Omit the 2 hours baking time. and follow the rest of the recipe.