Instructions: PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN

1. CUT RIBS INTO SERVING SIZE PORTIONS, (2-4 RIBS) 10-12 OUNCES RAW WEIGHT. PLACE RIBS IN STEAM JACKETED KETTLE OR STOCK POT.

2. COVER WITH WATER; BRING TO A BOIL; REDUCE HEAT; SIMMER 45 MINUTES OR UNTIL TENDER.

3. DRAIN RIBS; RESERVE FOR USE IN STEP 5.

4. COMBINE CHILI SAUCE, CATSUP, WORCESTERSHIRE SAUCE, MUSTARD, VINEGAR, SALT AND BLACK AND RED PEPPER; BRING TO A BOIL; REDUCE HEAT; SIMMER 5 MINUTES

5. DIP RIBS IN SAUCE TO COAT WELL. OVERLAP RIBS IN ROWS FAT SIDE UP, IN PANS.

6. POUR REMAINING SAUCE EVENLY OVER RIBS IN EACH PAN; COVER PANS.

7. BAKE 1 HOUR, UNCOVER PANS, BAKE 30 MINUTES LONGER.

8. SKIM OFF EXCESS FAT BEFORE SERVING.

NOTE:

1. IN STEP 4, BARBECUE SAUCE MIX MAY BE USED FOR ALL INGREDIENTS. PREPARE 7 1/2 QT SAUCE ACCORDING TO INSTRUCTIONS ON CONTAINER.

NOTE:

2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.

SERVING SIZE: 8 OZ

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