Rib Sliders

Braised Rib Sliders on Jalapeno Cheddar Corn Muffins

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.


Rib Sliders

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.

Go figure.

I rounded these out perfectly with fresh cilantro and a pickle on top.

All of it worked. Every single bit.


Rib Sliders
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.

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Here’s your printable-

Braised Rib Sliders on Jalapeno Cheddar Corn Muffins

Braised Rib Sliders on Jalapeno Cheddar Corn Muffins


  • Beef shredded from leftover braised ribs
  • Your favorite BBQ sauce, or whatever sauce you used for your ribs
  • This Jalapeno White Cheddar Corn Muffin recipe, sliced in half horizontally
  • Fresh white and yellow corn ears
  • Fresh cilantro
  • Dill pickle slices


  • Preheat oven to 400 degrees.
  • Roast ears of corn for 10 minutes on each side, let cool and shuck
  • Assemble sliders by placing beef on bottom part of muffin, add corn, cilantro and top with remaining bun half.
  • Top with pickle slice and serve.


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has One Comment

  1. Mary Frances

    !!!!!!!!!!!!!!! this just sounds simply amazing, nothing else I can say!

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