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Pineapple Beef Short Ribs

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plate

Yield

Yield: 24 servings

kikkoman products used:

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.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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