Kona Coffee Rubbed Short Rib Spicy Noodle Trifle

¼ cup canola oil
3 tbsp. sesame oil
½ tsp. ground cayenne pepper
3 tbsp. honey
¼ cup peanut butter
3 tbsp. teriyaki sauce
8 oz. angel hair pasta (cooked and drained)
1 bunch cilantro (finely chopped)
½ bunch green onion (finely sliced)
1 cup lightly salted sunflower seeds or sliced almonds
6 tbsp. 100% Kona Coffee (fine ground)
2 tbsp. Hawaiian sea salt
2 tbsp. brown sugar
2 tbsp. paprika
1 tbsp. fresh ground black pepper
1 tbsp. dry onion flakes (ground)
1 tbsp. garlic powder
1 tsp. ground coriander
1 tsp. thyme
2 lb. boneless short ribs (sliced very thin)
1 12 oz. bottle jalapeno sauce
1 head romaine lettuce (roughly chopped)
2 carrots (shredded of small julienne)
2 cup red cabbage (shredded)
4 cup Napa cabbage (shredded)
2 cup red and yellow sweet peppers
4 cup broccoli flowerets (blanched and cooled)
1 bottle oriental salad dressing
1 bag One-Ton chips or crunchy chow mein noodles (for topping salad)

To prepare noodles, in a saucepan heat the oils, pepper, honey, peanut butter, and teriyaki sauce. Bring to a boil and stir until blended together. Pour over the cooked pasta. Cool. Stir in the onions, ½ bunch finely chopped cilantro, and sunflower seeds.

To prepare Kona Coffee Rub, in a small bowl combine Kona coffee, Hawaiian sea salt, brown sugar, paprika, fresh ground black pepper, dry onion flakes, garlic powder, ground coriander, and thyme, then mix well. In a large bowl coat the ribs with the jalapeno sauce and use enough of the rub mixture to lightly coat all ribs. Place in a gallon Ziploc bag and marinate several hours or overnight in the refrigerator. In a hot skillet or a hot grill pan quickly cook the short bibs turning once. Set aside.

To prepare salad, combine Romaine lettuce, carrots, red cabbage, red and yellow sweet peppers, ½ bunch cilantro, and broccoli flowerets. Set aside.

In a large glass trifle bowl alternate the salad, ribs, and noodles in attractive layers.

Serve oriental dressing over the trifle or on the side. Top with One-Ton chips.

Recipe By:

Austin Kikenny – 2nd Place Amateur Entrée Winner 2015 Kona Coffee Festival Recipe Contest

Prep + Cook Time:

9 hrs 5 mins

Serving Size:

8 Servings