It’s summertime, and of course, that means grilling.
Buutttt…..I will go ahead and tell you that I don’t have a rib recipe for you today.
However, what I do have is a recipe for leftover braised ribs – sliders. Y’all know that sliders favorite thing in the whole, wide world, of course.
The particular ribs I used in this slider were made by my brother, and he’s so bad about not writing anything down, measuring, etc. that I don’t have a recipe for them to share with you. But, he promised that when he makes them again he will write it down, and of course I’ll share it with you.
They were so damn good.
What I did was pull the meat from the bones, saturated them a little with more sauce and made these. The little buns are actually tiny corn bread thingies. You can find the recipe for them here. They’re very easy. I also threw a few ears of fresh corn in the oven to top them with. It all just worked out beautifully; it was one of those things that happens when you aren’t putting too much thought into it and shit comes to mind, you do it and it works like magic. That’s exactly how my Mango Jalapeno Sloppy Joe Sliders happened and they were literally mentioned on the Today Show. That shit wouldn’t have happened if I actually set out to get some kind of national recognition for a recipe.
I rounded these out perfectly with fresh cilantro and a pickle on top.
All of it worked. Every single bit.
If you’re not a fan of heat or jalapeños, just simply leave those out of the corn muffin recipe. They’ll be just as good, but I love the jalapeno flavor and it marries so well with the beef.
My choice of cheese here is sharp white because it’s strong and stands up to the other flavors so well.
Cabot, of course.
I can’t think of a better way to use leftover bbq rib meat. It’s like an entirely different meal.
Here’s your printable-