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Far East Lamb Riblets for 100


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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.



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