Servings: 100 Portions (3 Pans)
Portions: 8 Ounces Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 325 degrees F. Oven
75 lb lamb, riblets, thawed
2-1/2 quart (5 lb 5 oz) tomato paste
1-1/2 quart water
3 cups soy sauce
3 cups vinegar
6 2/3 cups (2 lb 8 oz) onions, dry, minced
3-1/2 cups (1 lb 8 oz) sugar, granulated
3/4 cup Worcestershire sauce
2-1/2 teaspoon garlic, dehydrated
2 tablespoon ginger, ground
Cut riblets into 2 rib portions. Place in a single layer, fat side up, in roasting pan.
Bake for 30 minutes. Remove from oven; drain or skim off excess fat. Combine tomato paste, water, soy sauce, vinegar, onions, sugar, Worcestershire sauce, garlic, and ginger. Pour or brush about 2-1/2 quart sauce over ribs on each pan Bake an additional 45 minutes.
NOTE:
2 lb 12 oz dry onions A.P. will yield 2 lb 8 oz minced onions.
Other sizes and types of pans may be used.