5 servings


  • Braised Boneless Short Ribs - 20 oz
  • Beef Stock - 5 oz
  • Simply Thick Gel - 5 (15g) Nectar Packets OR 5 strokes
  • Fine Cracker Meal - 2 Tbsp
  • Barbeque Sauce - ½ cup

Special Equipment Needed: Blender, Pork Chop Food Mold and Rubber Spatula


  • Cut cooked ribs into ¼ inch pieces and place into food processor 
  • Combine Beef Stock and Simply Thick gel in a 1-pint shaker to thicken
  • Add thickened stock to the ribs and puree until partially smooth
  • Scrape down sides of blender and blend again until a smooth consistency is reached
  • Pour rib mixture into a bowl, add cracker meal and stir to combine
  • Using a rubber spatula, place rib mixture into molds sprayed with food release using the flat edge of spatula to smooth out the surface and completely fill in the mold
  • Flip mold onto plate and gently press down in the center to release the rib
  • Spread barbeque sauce evenly over the rib
  • Reheat
  • Serve

      Critical Control Points (CCP):
    • Reheat to a minimum internal temperature of 165°F for 15 seconds. Maintain at a minimum internal temperature of 135°F for no longer than 4 hours. Discard any leftover portions.