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.
