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Score a touchdown with these Sweet and Spicy Short Rib Sliders topped with Crunchy Pineapple & Cucumber Slaw – the ultimate Super Bowl snack! Make the short ribs the night before. Bake the buns morning of and toss your slaw 10 minutes before you serve. From there you are ready to go. Sliders to feed the crowd for the BIG GAME!
9 Squared inch baking pan
Plastic wrap
Oven-safe chicken fryer (can sub with a Dutch oven)
Aluminum foil
Parchment Paper
Start with the buns: In a stand mixer’s bowl add water, yeast, sugar, egg, flour, olive oil and salt, in that order (don’t mix together, just add in that sequence). Set the mixer on lowest speed and start mixing for 12-14 min.
Round the dough and place in an oiled bowl to proof. Cover with a towel to avoid the dough from drying out.
After doubled in size, divide the dough into 16 equal pieces (50-60 gr each). Round each piece to a perfect, sealed ball. Place them in a squared 9-inch baking pan (lined with parchment paper). Cover with a plastic wrap and let them proof for 15-20 minutes. Preheat your oven to 400°F.
After the buns proof, brush the buns with egg yolk and sprinkle with sesame seeds. Bake for 12-14 minutes. Set aside to cool (at least 1 hour).
Prepare the Short Ribs: Season the beef short ribs with coarse Celtic sea salt and freshly cracked black pepper.
Sear and Braise: Using a large oven-safe chicken fryer (or Dutch oven), sear the short ribs for 1 minute on each side, or until the fat has browned and crisped. Deglaze the pot with 1 quart of water, scraping up any browned bits from the bottom. Add the hoisin sauce, soy sauce, grated ginger, light brown sugar, sesame oil, and Plum Reaper Yellowbird Hot Sauce. Mix so everything is homogeneous.
Braise the Short Ribs: Bring the liquid to a simmer, then cover the pot tightly with a lid or use aluminum foil to create a tight seal. Transfer the pot to a preheated oven at 165°C (163°C) and braise for 3-4 hours, or until the short ribs are fork-tender and easily shredded. Check the ribs periodically and add more water if necessary to keep them submerged in the braising liquid.
Shred the Beef: Once the short ribs are cooked, remove them from the pot and let them cool slightly. Shred the beef using two forks. Return the shredded beef to the pot and mix together with the sauce. Set aside until you are ready to assemble.
Prepare the Pineapple & Cucumber Slaw: While the short ribs are resting, prepare the slaw. In a large bowl, combine the julienned pineapple and cucumbers, chopped red cabbage, and cilantro.
Dress the Slaw: In a separate small bowl, whisk together lime juice, sesame oil, and salt (to taste). Pour the dressing over the slaw and toss to combine.
Assemble the Sliders: Remove the buns from the baking pan and slice through the middle using a serrated knife. Remove the top of the buns and place a generous amount of shredded beef on the bottom bun. Top with the slaw and an extra drizzle of the Yellowbird Plum Reaper Hot Sauce.
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