Pineapple Beef Short Ribs

Name: Pineapple Beef Short Ribs
Yield: Yield: 24 servings
Ingredients: 48 beef short ribs (2 x 3-inch pieces); salt and black pepper; vegetable oil, as needed; 5 pounds canned pineapple chunks in juice; 6 cups chicken stock; 1 1/2 cups Kikkoman Thai Style Chili Sauce; 3 ounces chopped garlic; 3 1/2 ounces cornstarch; 3/4 cup water; 24 cups cooked white rice; 1 1/2 cups green onions, thinly cut on bias

Yield

Yield: 24 servings

kikkoman products used:

Gluten-Free Thai Style Chili Sauce

ingredients

48 beef short ribs (2 x 3-inch pieces)
salt and black pepper
vegetable oil, as needed
5 pounds canned pineapple chunks in juice
6 cups chicken stock
1 1/2 cups Kikkoman Thai Style Chili Sauce
3 ounces chopped garlic
3 1/2 ounces cornstarch
3/4 cup water

24 cups cooked white rice
1 1/2 cups green onions, thinly cut on bias

directions

Season ribs with salt and pepper. Heat oil in large rondo; brown ribs on all sides. Remove ribs from rondo and discard remaining oil. Add pineapple and juice, stock, chili sauce and garlic to rondo; bring to a simmer. Return ribs to pan; cook in 300°F oven for about 3 hours or until meat is tender and falling from bone. Remove ribs from sauce; discard loose bones. Spoon off fat from top of sauce and discard. Mix cornstarch and water. Bring sauce to simmer on top of stove; slowly add cornstarch mixture, stirring until sauce thickens.

For each serving, to order: Heat 2 pieces short ribs in 1/2 cup sauce. Place 1 cup rice on plate; arrange ribs along side. Pour sauce over ribs; sprinkle with 1 tablespoon green onions.

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