| Yield 1X: | 259.20 | oz | Allergens: | ||
| Portion: | 14 | oz | Garlic, onion, gluten | ||
| Portions: | 18.5 | ||||
| Shelf life: | 4 days | ||||
| Date: | 12.17.18 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Water – 3 gals. | 24 | |
| Salt | 3.75 | |
| Soy sauce | 3 | |
| Red wine vinegar | 1 | 8.00 |
| Onion, yellow, coarse chop | 1 | 8.00 |
| Carrots, coarse chop | 12.00 | |
| Garlic, peeled, crushed | 4.00 | |
| Black peppercorns | 0.50 | |
| Allspice | 0.50 | |
| Ginger, sliced | 6.00 | |
| Star anise | 1.00 | |
| Cinnamon sticks | 0.75 | |
| Pork back ribs (3 pkgs) | 18 |
Carefully measure and prepare all ingredients for the boil. Strip the membrane from the back of each rack, then cut in half.
Combine an ingredients except the ribs in a large pot, and place over high heat. Bring to a boil, then reduce to a simmer. Simmer for 45 minutes. Add the prepared ribs to the cooking liquid in two layers, and return to a boil.
As soon as the pot boils, reduce the heat to a simmer, and set a timer for 15 minutes. Remove the top layer of ribs, then the bottom. Return the top layer to the pot first, then the remaining. Simmer for 20 more minutes, then check for doneness, If the meat is slightly starting to separate from the bones, it is time to drain. Drain then transfer the cooked ribs to a sheetpan to cool.
When the ribs are cool enough to handle, cut into individual ribs, and portion into 14 oz. packages. Wrap in plastic wrap, label, date, initial, and store refrigerated until needd.