Frank's Recipes! Sweet and Sour Spareribs for 100

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Sweet and Sour Spareribs for 100

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.