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

1. CUT RIBS INTO 10 TO 12 OZ PIECES. PLACE IN STOCK POT OR STEAM-JACKETED KETTLE.

2. COVER WITH COLD WATER; BRING TO A BOIL; COOK 30 MINUTES. DRAIN.

3. PLACE RIBS IN STAINLESS STEEL PAN. COMBINE SOY SAUCE, SUGAR, AND CATSUP.

POUR MARINADE OVER RIBS; MARINATE 1 HOUR OR MORE.

4. REMOVE FROM MARINADE; PLACE AN EQUAL QUANTITY OF RIBS IN EACH PAN.

5. BAKE 1 1/2 TO 2 HOURS, BASTING FREQUENTLY WITH MARINADE MIXTURE.

NOTE: OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.

SERVING SIZE: 8 OZ

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