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  • VOL 08, ISSUE 01 • WINTER 2020
Polynesian Barbecue Short Ribs

Polynesian Barbecue Short Ribs

w/Lime Papaya Slaw

Chef David Cunningham | Reinhart Valdosta

Ingredients

  • 4 oz Prairie Creek all-natural fully cooked beef chuck short ribs
  • 4 oz lime papaya slaw (link below)
  • 2 oz Polynesian barbecue sauce (link below)

Preparation

  1. Purée limes, sugar, scallion whites and vinegar in blender. Slowly drizzle in oil to emulsify. Finish with salt and pepper.
  2. Toss shredded cabbage, carrots, pineapple, mango, papaya and scallion green, making sure vegetables and fruit are evenly coated with dressing. Allow to sit for at least an hour before service.
  3. To serve, dip short rib in barbecue sauce to coat. When hot, remove from oven and sauce again. Place 4 ozs of the lime papaya slaw on a plate. Place hot short ribs on top of the slaw. Garnish with green onion, white cut on a bias, and toasted white sesame seed.

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