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, stock, chili sauce and garlic to rondo; bring to a simmer. Return ribs to pan with sauce; 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 fat. 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.
Yield: 24 servings