Yield: 24 servings 48 beef short ribs (2 x 3-inch pieces) salt and black pepper vegetable oil, as needed 5 lbs. canned pineapple chunks in juice 6 cups chicken stock 1 1⁄2 cups KIKKOMAN Thai Style Chili Sauce 3 oz. chopped garlic 3 1⁄2 oz. 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 r-maining oil. Add pineapple and juice, ...

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