By Alison Ladman Associated Press
Who says sliders have to be burgers?
We came up with a fresh take on the summer slider, this one packed with short ribs rather than a meaty patty.
Most grocers offer two varieties of beef short ribs: with the bone and without. For this recipe you’ll want the boneless option. The bone-in cut is best for slow cooking.
The boneless variety also is fine for slow cooking, but its marbling and big beefy flavor make it a great candidate for the grill.
Short rib sliders with snow pea slaw
For the slaw:
1cup snow peas, cut into long, skinny strips
1/2cup grated carrot
1tablespoon chopped fresh mint
1/4cup golden raisins, chopped
1tablespoon cider vinegar
Salt and ground black pepper
For the short ribs:
1tablespoon brown sugar
1/2teaspoon ground black pepper
Pinch cayenne pepper
1/2teaspoon dried thyme
1pound boneless short ribs, cut into 6 pieces
Heat the grill to high.
To make the slaw, in a medium bowl combine the snow peas, carrot, mint, raisins and vinegar. Toss well, then season with salt and pepper. Set aside.
Using an oil-soaked paper towel held with tongs, oil the grill grates.
In a small bowl, combine the brown sugar, salt, pepper, cayenne, allspice and thyme. Rub this mixture onto all sides of the short ribs. Grill the meat for 3 to 4 minutes per side for medium. Transfer the meat to a plate and allow to rest for 6 to 8 minutes.
To serve, pile slaw onto each bun, then top with a piece of short rib.
Makes 6 servings. Per serving: 290 calories; 90 calories from fat (31 percent of total calories); 10 g fat (4 g saturated; 0 g trans fats); 60 mg cholesterol; 28 g carbohydrate; 18 g protein; 2 g fiber; 410 mg sodium.