Instructions: PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN 350 F. OVEN

1. CUT RIBS INTO SERVING PORTIONS, 10 T0 12 OUNCES (2-4 RIBS).

OVERLAP RIBS IN ROWS, FAT SIDE UP, IN PANS. BAKE AT 400F. FOR 30 MINUTES OR UNTIL GOLDEN BROWN.

2. DRAIN OR SKIM OFF EXCESS FAT.

3. SPRINKLE ONIONS, SALT, AND PEPPER OVER RIBS. ADD WATER TO COVER BOTTOMS OF EACH PAN. COVER PANS.

4. BAKE AT 350 F. 2-2 1/2 HOURS.

NOTE: 1. IN STEP 1, RIBS MAY BE COOKED IN STEAMER 20 MINUTES BEFORE BROWNING; OMIT BAKING TIME.

NOTE: 2. IN STEP 4, UNCOVER FOR LAST 30 MINUTES; BAKE UNTIL GOLDEN BROWN.

NOTE: 3. IN STEP 3, 5 LB 8 OZ DRY ONIONS A.P. WILL YIELD 5 LB FINELY CHOPPED ONIONS.

NOTE: 4. IN STEP 3, 10 OZ (3 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A-11.

NOTE:

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

NOTE:

6. IN STEP 1, IF CONVECTION OVEN IS USED, BAKE AT 375F., 20 MINUTES OR UNTIL GOLDEN BROWN ON HIGH FAN, OPEN VENT; IN STEP 4, BAKE AT 300F., 2 HOURS OR UNTIL TENDER ON LOW FAN, CLOSED VENT.

SERVING SIZE: 8 OZ

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