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, ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.