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Steps
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Sequence
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Step
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1 | CUT RIBS INTO SERVING SIZE PORTIONS, 10 TO 12 OUNCES RAW WEIGHT TOTAL; APPROXIMATELY 2 TO 4 RIBS. USE YOUR SCALE FOR THE FIRST FEW PORTIONS TO GET A "FEEL" FOR WHAT 10 TO 12 OUNCES ACTUALLY FEELS/LOOKS LIKE. |
2 | PLACE RIBS IN STEAM-JACKETED KETTLE OR STOCK POT. COVER WITH WATER; BRING TO A BOIL; REDUCE HEAT; SIMMER 45 MINUTES OR UNTIL TENDER (MEAT WILL BEGIN TO SHRINK AWAY FROM BONE). DRAIN RIBS. |
3 | DIP RIBS IN SAUCE TO COAT WELL. OVERLAP RIBS IN ROWS, FAT SIDE UP, IN ROASTING PANS. POUR REMAINING SAUCE OVER RIBS IN EACH PAN; COVER PANS. |
4 | BAKE RIBS FOR 1 HOUR AT 325 F. UNCOVER PANS AND BAKE FOR 30 MINUTES LONGER.
CCP: INTERNAL TEMPERATURE MUST REACH 155 F OR HIGHER FOR 15 SECONDS. |
5 | REMOVE RIBS FROM ROASTING PANS AND PLACE IN STEAM TABLE PANS FOR SERVING.
CCP: HOLD FOR SERVICE AT 140 F OR HIGHER.
NOTE: DO NOT SIMMER IN TILT GRILL, PRODUCT BECOMES TOUGH. |