Recipes

Braised Spareribs with Barbecue Sauce or Sauerkraut

Recipe No. 243 from the U.S. Army's WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Meat

Serves 100 servings
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 243 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Directions

  1. Prepare spareribs as in recipe for braised spareribs. Braise in barbecue sauce (recipe No. 500) instead of water or braise on top of sauerkraut in greased baking pans. Use three No. 10 cans sauerkraut.

Notes

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 243, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.