Recipes

Beef Short Rib Sliders

Short rib sliders with spicy slaw are the perfect make-ahead dishes for any party.

You can make these on the smoker like we did or in the crock pot! I include both method instructions below.

I’ve said it before and I’ll say it again: food is the best thing about football season.

For years, that’s all we had as Buccaneers fans…Our tailgates! We never gave up on our team but it’s tough to watch your team lose on an empty stomach. 

Our friend, John, each season makes a tailgate game menu based on the home game schedule. We all would cook something that matches the theme. 

For example, when we play the Saints, our tailgate is New Orleans food theme- jambalaya, cajun chicken wings and so on. 

The best game-day eats are ones that are easily assembled and eaten whether you’re parked on the couch or tailgating outside the stadium! 

These short rib sliders are perfect for that – compact and easy to eat. Tender, fall-apart shredded short ribs piled on toasted sweet Hawaiian rolls and topped with cheddar, onion rings, & Spicy and Sweet Coleslaw – they’re so full of flavor, I promise, they will be a huge hit. 

Ingredients

Short Ribs

  • 2 pounds beef short ribs
  • 1 teaspoon paprika 
  • ¼ teaspoon cayenne pepper
  • Kosher salt and Black pepper

Barbecue Sauce

  • 2 tablespoons smoked paprika
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • ¾ cup brown sugar
  • 1 tablespoon honey
  • 1 cup ketchup
  • 2 tablespoons dijon mustard
  • ½ tablespoon Worcestershire sauce
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon red pepper flakes

Cheddar Cheese

Sweet Hawaiian Rolls

Instructions

Crockpot Method

Season the ribs with salt, pepper, paprika, and cayenne pepper. 

Transfer the ribs to a slow cooker combine the short ribs, paprika, cayenne pepper, garlic, brown sugar, ketchup,, mustard, Worcestershire, vinegar, and 1 cup water. Turn the slow cooker on low and cook for 6 to 8 hours until the ribs are tender and falling apart. Use two forks to shred up the meat.

Big Green Egg Method

Scatter hickory chips over the preheated charcoal. Using mitts, place the grid in the EGG.

Place the ribs on the grilling grate bone side down and let smoke for an hour before checking

Look to see if the rib surface is drying out and spray with a mist of water (you can use a mix with cider vinegar if you wish)

After 3 hours in the smoke the meat should measure 165° and it is time to wrap

Place the ribs in an aluminum pan with 1 cup of red wine (or beef broth) and seal with foil

Let this cook for another 2-3 hours until the meat is probe tender and measures 204°

Wrap and place in cooler for another 1-2 hours

While the beef is in the cooking make the sauce. If you are doing the crockpot method, then the sauce is already in the crockpot so you can skip this step. 

Whisk together all ingredients in a medium saucepan situated over medium heat. Allow to come to a bubble and then reduce the heat to low. Allow to simmer until thickened, about 10 minutes. 

Serve immediately or allow to cool slightly and store in an airtight container in the refrigerator for up to a week.

Assemble the sliders

Place the cheese and beef on one side of the roll and top with my Spicy & Sweet coleslaw.

Recipes, Small Bites

Beer Battered Crispy Onion Rings

Crispy, golden and absolutely easy these Beer Battered Onion rings are the perfect appetizer or side dish!

Beer Battered Onion Rings are the perfect combination of crispy, light and fluffy with a hint of sweetness from the beer. A great side or topping for game day!

Follow these simple steps and you’ll be amazed how delicious these onion rings turn out!

  • In a bowl whisk together your beer and egg and set aside.
  • In another bowl whisk together your flour, baking powder, salt, garlic powder and pepper.
  • Add in your beer and egg mixture.
  • Whisk this mixture until its smooth and no lumps remain.
  • In a shallow bowl add your additional flour and dredge your sliced onions in the flour.
  • Dunk your onion rings into your batter and deep fry in 350 degree F oil until golden brown, flipping a few times.

See how easy this recipe is?

The sweet lime aioli is quick to come together and can be prepared ahead of time. Just whisk all the ingredients together!

You can eat these onion rings as a side to your burger and pile them on top. We piled them onto our Beef Short Rib sliders! 

Ingredients 

LIME AIOLI

  • 1/3 cup mayo
  • 1 tablespoon ketchup
  • 1/4 teaspoon fresh ground black pepper
  • 1/8 teaspoon ground cayenne pepper
  • 1 clove garlic finely minced
  • 1 tablespoon olive oil
  • Pinch of salt
  • 1 tablespoon lime juice

ONION RINGS

  • 2 large sweet onions rough skins removed, cut into 1/2 inch rings and separated
  • 1 cup buttermilk
  • 1 1/4 cup all purpose flour
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon cumin
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon garlic powder
  • 1 egg beaten
  • 1–1 1/2 cups beer
  • Vegetable oil for frying

INSTRUCTIONS

In a small bowl combine mayo, ketchup, 1/4 teaspoon black pepper, 1/8 teaspoon ground cayenne pepper, garlic, olive oil, and lime juice.

Begin by peeling the onions and slicing very thinly, use a mandoline slicer if you can. Separate the onion slices and place them in a shallow baking dish and pour the buttermilk over the top. Press the onions down so they’re submerged as much as possible and let them soak on the counter for at least an hour. If necessary, stir them around a bit halfway through the soaking process.

Set 1/4 cup of flour aside on a shallow plate. In a medium bowl combine 1 cup flour, 1/4 teaspoon ground cayenne pepper, cumin, 1/2 teaspoon black pepper, garlic powder, beaten egg and 1 cup to 1 1/2 cups beer depending on how thick you want the batter.

Heat oil to 375 degrees. Dip onion rings in flour on a shallow plate and then into batter. 

Fry battered onion rings in the hot oil until browned, about 4 minutes. Place on paper towels while working in small batches.

Serve hot with Lime aioli or pile them on top of your sandwich!