> Pulled BBQ Beef Sliders
The perfect dish to add to your Superbowl Party menu. Short ribs are pressure cooked with a rich and spicy sauce then served up between sweet potato “buns” with creamy onions.
I really enjoyed serving my sliders with a combination of purple and sweet white onions tossed in the mayo-based slaw dressing. But you can also use broccoli or regular slaw mix to pair with your sliders.
- 1.5 lb. Moink Box boned-in beef short ribs – with fat trimmed
- Salt and pepper
- 1 tbsp. grass-fed ghee or avocado oil
- ¼ cup coconut aminos
- 2 tbsp. tomato paste
- 1 tbsp. Korean Pepper flakes
- 4 garlic cloves finely minced or pressed
- Juice of ½ an orange
- 1/3 cup unsalted beef bone broth
- 2 large sweet potatoes – cut into ¼ inch rounds
- 2 cups Broccoli slaw mix or ½ a sweet white onion and ½ a purple onion thinly sliced *SEE RECIPE NOTES
- Pickles to serve
- ½ cup avocado mayo
- 2 tbsp. yellow mustard
- 1 ½ tsp. lemon juice
- ¼ tsp. garlic powder
- ¼ tsp. cracked black pepper
- 1 tbsp. filtered water more or less depending on how thick you want the dressing
To begin, pat the short ribs dry and season them with a couple pinches of salt and pepper. Now, press “SAUTÉ” on the instant pot and wait until the instant pot reads “HOT”. Add the ghee or avocado oil to the instant pot and sear the short ribs on all sides to add some color to the ribs (about 3 minutes on each side).
While the ribs sear, add the coconut aminos, tomato paste, pepper flakes, garlic, orange juice, and broth to a bowl and stir until the mixture is well combined.
Now, pour this mixture into the instant pot with the seared ribs and toss to combine the ribs with the sauce. Turn the instant pot off. Put the lid on the pot (making sure the steam valve is sealed). Select “MANUAL” on the instant pot and adjust the time to 45 minutes.
Now, preheat your oven to 400˚F.
While the ribs cook spread the sweet potatoes onto a large baking sheet and drizzle them with a small amount of avocado oil. Roast the potatoes for 30 minutes or until they are tender. Remove the potatoes from the oven and set aside.
Now, add all the ingredients needed for the dressing to a bowl and whisk to combine. Pour the dressing over the slaw mix (or onions) and toss to combine until the vegetables are well coated with the dressing and set aside.
When the alarm on the instant pot goes off, open the steam valve and allow the steam to escape. Remove the ribs from the pot and select “SAUTE” on the instant pot. Simmer the sauce for a few minutes until it starts to thicken a bit. Remove the bones from the ribs and use two forks to shred the meat. Return the meat to the sauce and stir to combine.
Assemble the sliders by adding a little of the meat mixture onto one slice of sweet potato and finish it off with a slice of sweet pickle and the slaw (or onion) mixture. Close the sliders with another slice of sweet potato and serve with a side of slaw.
Don't Own an Instant Pot? Follow These Instructions:
Start by heating a large oven-safe skillet on the stove top. Season the ribs with salt and pepper and sear the ribs on all sides with the ghee. Add the ribs to a slow cooker and pour the sauce mixture (coconut aminos, tomato paste, garlic, pepper flakes, orange juice and broth) over the ribs. If you don’t have a slow cooker, leave the ribs in the skillet and pour the sauce over the ribs.
For the slow cooker, cook the ribs on high for 4-5 hours until it is fall off the bone tender. When the ribs are ready, remove them from the slow cooker and use two forks to shred them. Add the sauce to a skillet and simmer it for a few minutes until it starts to thicken. Add the meat back to the sauce and serve!
If you don’t have a slow cooker cover the skillet with foil and transfer it to a preheated oven at 350 degrees F. Roast the ribs for 2 1/2 – 3 hours until they are tender and ready to shred. Check on it every hour and baste with the sauce. The last 30 minutes or so, you can remove the foil from the pan and finish cooking the ribs uncovered. When the ribs are down, remove the bones and use two forks to shred the ribs right in the skillet. Stir the shredded meat into the sauce (if the sauce is still a bit watery, you can simmer for a couple minutes to thicken it, but it should be perfect right out of the oven).
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