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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
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.