Servings: 100 Portions (2 Pans)
Portions: 8 Ounces Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 400 degrees F. Oven; 325 degrees F. Oven
75 lb. pork spareribs
9 tablespoon (6 oz) salt
2 tablespoon pepper, black
2-1/2 tablespoon (1 oz) garlic, dehydrated
2-3/4 cups (1 lb) sugar, brown
2 cups (10 oz) cornstarch
4 tablespoon (1 oz) ginger, ground
1-1/4 gallon water
1 quart soy sauce
1-1/2 quart vinegar
1-1/2 gallon (13 lb 10 oz or 2-No. 10 can) pineapple, canned, crushed
Cut ribs into serving portions, 10 to 12 ounces each. 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 gallon 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 1-1/2 hours or until meat is tender. Baste occasionally with the sauce.
Skim off excess fat from sauce before serving.