BBQ Rib Sliders
Full recipe — serves 2
Less left over? Make half with half the saved food and half the added ingredients.
AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.
Ingredients
- Reserve 1/2 rack baby back ribs (meat removed from bones and shredded) — about 1 1/2 cups shredded rib meat and 2 tablespoons of the finished barbecue sauce from the original recipe. leftover Memorial Day Ribs
- 6–8 slider rolls or 3–4 split Hawaiian rolls (or 2 hamburger buns, halved)
- 1/2 cup quick cabbage slaw (1 cup shredded cabbage + 1 tbsp apple cider vinegar + 1 tsp sugar + pinch salt)
- Extra 2–3 tbsp barbecue sauce for brushing
- Pickles or sliced raw onion (optional)
Directions
- Remove bones and shred the reserved rib meat.
- Warm the shredded meat gently in a skillet with the reserved 2 tablespoons of barbecue sauce + 1–2 tablespoons water (or apple juice) until saucy and heated through (2–3 minutes).
- Pile meat onto split slider rolls, top with a spoonful of quick cabbage slaw and an extra brush of barbecue sauce.
- Toast the assembled sliders briefly under a broiler or on a hot griddle so the rolls are slightly crisp and the sauce caramelizes.