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

1. Cut Ribs Into Serving Size Portions, (2-4 Ribs) 10-12 Ounces Raw Weight.

Place Ribs In Steam Jacketed Kettle Or Stock Pot.

2. Cover With Water; Bring To A Boil; Reduce Heat; Simmer 45 Minutes Or Until Tender.

3. Drain Ribs; Reserve For Use In Step 5.

4. Combine Chili Sauce, Catsup, Worcestershire Sauce, Mustard, Vinegar, Salt And Black And Red Pepper; Bring To A Boil; Reduce Heat; Simmer 5 Minutes

5. Dip Ribs In Sauce To Coat Well. Overlap Ribs In Rows Fat Side Up, In Pans.

6. Pour Remaining Sauce Evenly Over Ribs In Each Pan; Cover Pans.

7. Bake 1 Hour, Uncover Pans, Bake 30 Minutes Longer.

8. Skim Off Excess Fat Before Serving.

Prepare 7 1/2 Qt Sauce According To Instructions On Container.