Braised Spareribs
Recipe No. 242 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.
Recipe No. 242 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.
Ingredients
- Spareribs — 75 pounds
- Salt — 10 ounces (⅓ No. 56 dipper)
- Pepper — ½ ounce (2 mess kit spoons)
- Water or stock — as needed
Directions
- Cut spareribs into 4-rib pieces weighing about 8 to 10 ounces each.
- Place in baking pans, stacking as little as possible. Bake, uncovered, in hot oven (400° F.) until brown.
- Sprinkle with salt and pepper; add water or stock to cover bottom of pans.
- Cover pans. Braise in slow oven (325° F.) 1½ to 2 hours or until meat will slip from ribs.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Spareribs — 6 lb Salt — ¾ oz Pepper — a pinch Water or stock — to taste
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 242, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.