BBQ Short Rib Sliders

Who doesn't like sliders -- especially ones that are easy to make, spicy, and flavorful. This recipe, from Michelin starred chef Daniel Boulud, takes minimal preparation but results in a delicious BBQ meal that is great for large groups on a summer afternoon get-together. The slaw is particularly tasty, perhaps even upstaging the sliders themselves. I'll admit I used store-bought BBQ sauce instead of making the sauce recipe below, but I know I'll make it next time. Also, I don't have a roasting pan and/or rack, so I simply dumped everything into my trusty Dutch oven ... and it still came out great. I stumbled across this recipe randomly on this site.

Ingredients
Short ribs

• 2 T sea salt
• 1 T celery salt
• 1 T smoked paprika
• 2 tsp. ground cumin
• 2 tsp. garlic powder
• 1 T cracked black pepper
• 2 tsp. ground cayenne pepper
• 2 tsp. mustard powder
• 2 T dark-brown sugar
• 6 lb. boneless beef short ribs, trimmed

BBQ Sauce

• 1⁄2 lb. bacon, chopped
• 1 medium onion, finely chopped
• 8 cloves garlic, minced
• 4 plum tomatoes, chopped
• 2 T spice mix (reserved from ribs recipe, above)
• 1⁄3 cup Jack Daniel’s or other whiskey
• 4 T Worcestershire sauce
• 2 cups ketchup
• 1⁄3 cup apple-cider vinegar
• 3 T dark-brown sugar
• 1⁄2 cup strong coffee

For the crimson coleslaw

• 1 head red cabbage
• 3 T salt
• 1 cup apple-cider vinegar
• 1⁄3 cup sugar
• 3 T Dijon mustard
• 1 clove garlic, finely minced
• Salt and pepper

Instructions
Make the short ribs

1. Position rack on lower third of the oven, and preheat to 250°F. 
2. Place a roasting rack in a deep roasting pan and pour a 1⁄2 inch of water in the bottom. In a small bowl, combine the salts, spices, and brown sugar; reserve 2 T of the spice mix for the sauce. Rub spice mix onto all sides of the ribs, and place them on the roasting rack in the prepared pan. Cover tightly with a lid or foil and bake 6 to 7 hours, or until the meat is very tender. 
3. Remove pan from the oven, and let stand until ribs are cool enough to handle. Shred meat into bite-size pieces, discarding any fat or sinew. (At this point, the shredded meat can be cooled, tightly covered, and refrigerated for up to 2 days.) 
4. Toss with warm BBQ sauce.

Make the BBQ sauce

1. Heat a large Dutch oven or heavy-bottom pot over medium heat, and add the bacon. Cook, stirring, until the bacon is browned and crispy. Add the onion, garlic, tomato, and spice mix and continue cooking, stirring occasionally, for 8 minutes or until the onion begins to soften. Add remaining ingredients, and bring to a low simmer. Cover and cook, stirring occasionally, for 30 minutes. (The sauce can be refrigerated for up to 4 days.)

Prepare the crimson coleslaw

1. Quarter the cabbage, remove the core, and slice cabbage very thin. In a large bowl, toss cabbage with salt, and let rest at room temperature for 3 hours. 
2. Meanwhile, in a small bowl, mix remaining ingredients and set aside. 
3. Drain, rinse, and pat dry the cabbage, then toss with the vinegar mix. Adjust seasoning with salt and pepper as needed; chill at least 5 hours before serving. (Slaw is best when prepared a day in advance.)

Assemble the sliders

1. Slice open buns and toast face up in a toaster oven or a rack in an oven heated to 300°F. 
2. Place a spoonful of BBQ ribs on the bottom half of each bun. Top with a spoonful of coleslaw, lettuce, and sliced pickle if desired.

Makes 30 sliders.