Pan: 18 By 24-Inch Roasting Pan Temperature: 400 F. Oven 325 F. Oven

1. Cut Ribs Into Serving Portions, 10 To 12 Ounces. Overlap Ribs In Rows, Fa Side Up, In Pans. Bake At 400 F. For 30 Minutes Or Until Golden Brown.

2. Drain Or Skim Off Excess Fat.

3. Sprinkle Pepper Over Ribs. Use 24 Lb 12 Oz (4-No. 10 Cn) Canned Sauerkraut. Place 1 1/3-No. Cn Over Ribs In Each Pan. Cover.

4. Bake At 350F. 2-2 1/2 Hours Or Until Tender.

Browing Omit Baking Time. In Step 4, Uncover For Last 30 Minutes; Bake Until Golden Brown.

2. In Step 3, 5 Lb 8 Oz Dry Onions A.P. Will Yield 5 Lb Finely Chopped Onions.

3. In Step 3, 10 Oz (3 1/3 Cups) Dehydrated Onions May Be Used. See Recipe No A-11.

4. Other Sizes And Types Of Pans May Be Used. See Recipe No. A-25.

5. In Step 1, If Convection Oven Is Used, Bake At 375F., 20 Minutes Or Until Golden Brown On High Fan, Open Vent; In Step 4, Bake At 300F., 2 Hours Or Until Tender On Low Fan, Closed Vent.