It's hard to describe this recipe as we're currently drooling over it. These sliders are savory and tender while the slaw is citrusy and crunchy. Talk about perfectly balanced!
Prep Time: 30 minutes
Cook Time: 3 hours in the oven, 30 minutes on the grill
Assembly: 15 minutes
8-10 large country style ribs
Sylvia's Rib Rub'n More Seasoning
Sylvia's Cookin', Drippin' & Moppin' Sauce
1 cup mayonnaise
1 heaping teaspoon Sylvia's Rib Rub'n More Seasoning
1 tablespoon fresh lemon juice (about 1/2 a lemon)
2 cups shredded cabbage (1 cup green & 1 cup purple)
2 tablespoons prepared sandwich sauce
Sliced fresh jalapeno for heat (optional)
10-12 slider buns
1. Heat oven to 325F.
2. Place ribs on a foil-lined baking sheet and liberally sprinkle all sides with Sylvia's Rib Rub'n More Seasoning. Top with another sheet of foil and seal the edges. Bake 3 hours until meat is tender.
3. Heat grill and brown ribs over medium-high heat, brushing liberally with Sylvia's Cookin', Drippin' & Moppin' Sauce. Check every 10 minutes, applying more sauce to create a nice baked on savory sauce- about 3 applications. Remove and cool enough to handle. Remove the meat from the bone, shredding as you go. Apply more sauce to your taste and preference. (this can be done a day ahead of time)
4. In a small bowl or jar with lid, mix the mayonnaise with Sylvia's Rib Rub'n More Seasoning and lemon juice. Refrigerate until ready to assemble.
5. Thinly slice the cabbage into a shred consistency and mix in 2 tablespoons of the prepared sandwich sauce. Refrigerate until ready to assemble.
To assemble: Spread each slider bun with the sandwich sauce, heap in warm shredded Country Rib meat, then top with the slaw. Thinly sliced jalapeno makes for a nice contrast of heat (optional).
*Cook's note: The ribs can also be grilled over low, indirect heat (or smoker), or cooked in a slow cooker until tender. If a grill isn't available for the final browning, an oven broiler or frying pan on the stove will create crisping and browning, caramelizing the sauce.