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obesity part I

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    Obesity II - A Model that Works

    Pork Ribs with Hoisin BBQ Sauce and Slaw
    Chef Ann Cooper formerly of the Ross School – East Hampton, NY
    Adapted by StarChefs

    Yield: 50 Pounds of Pork Ribs and 25 Pounds of Slaw/200 Servings

      Pork Ribs:
    • 2 gallons Hoisin BBQ sauce
    • 50 pounds boneless pork butt
    • 2¾ quarts pork stock
    • 33¼ pounds green cabbage, shredded
    • 8¼ pounds carrots, grated
    • ¼ ounce celery seeds
    • 1 quart cider vinegar
    • 8¼ pounds mayonnaise
    • ¼ ounce salt
    • 1/8 ounce pepper

    For pork ribs:
    Place pork in braiser and add hoisin sauce. Add stock to thin out hoisin. Braise at 300°F until meat is tender but not falling apart. Remove meat from sauce and cool enough to cut. De-fat and reduce sauce as necessary. Brush ribs with reduced sauce and cook in oven until crispy.

    For slaw:
    Mix all ingredients together and allow to sit for at least 1 hour.




       Published: February 2005


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