Yesterday was a gorgeous Sunday. Temperatures were about 75 degrees F, it was breezy and sunny with beautiful billowy clouds. Just a typical mild, Pacific Northwest, summer day. It was a nice day to linger, eat good food, read magazines and hang out.
I semi-ignored the continually mounting paperwork on my desk so that I could work in my garden. My containers on the deck are doing so well. They make me smile every time I see the flowers blooming. Next time I’ll take pictures of the flowers on the bottom deck…all shade varieties and more exotic.
It was either stare at our meadow, or do chores…guess what I chose?
But I did do some cooking and these sliders were one of the best dinner ideas I had. I actually started the meat in the slow-cooker the night before so that it was ready by morning. It made it so easy to get this going. A perfect summertime treat and the slow-cooker doesn’t heat up your house. Not that, that really matters in the Pacific Northwest (only some very select days).
Anyway, the sliders…SO GOOD! And with that sauce…my oldest boy said, “Mom, what’s in that sauce, I love it?” I told him, “A lot of things you dislike, onions, coffee, tomatoes, whiskey (he would hate it if he tried it).” Ha-ha…he was shocked that it just tasted good, it was eye-opening for him…in a good way.
Of course I used my favorite bacon, Carlton Farms, thick-cut and smoked, I swear it makes everything taste good. We love us some bacon in this house!!
You are going to love these! I used plain, crunchy, romaine lettuce instead of coleslaw because the sauce has enough “tang” on it’s own. However, a big crunchy dill pickle on the side and some salty, BBQ chips were a must!
Here is the perfect Pin.
Three Years Ago: Apricot Glazed Grilled Pork Chops
Four Years Ago: Petiquette. Is There Such a Thing?
BBQ Short-Rib Sliders with Whiskey-Bacon Barbecue Sauce
Ingredients
For the meat:
- 4 cups beef stock
- 2 cups dry red wine
- 2 Tablespoons kosher salt
- 1 Tablespoon smoked paprika
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1/2 Tablespoon black pepper
- 2 teaspoons ground cayenne pepper
- 2 teaspoons mustard powder
- 2 Tablespoons dark brown sugar
- 6 pounds boneless beef short ribs
For the whiskey-bacon sauce
- 1/2 pound Carlton Farms, thick-cut smoked bacon, or your favorite bacon, chopped
- 1 medium onion, finely chopped
- 4 plum tomatoes, seeded and chopped
- 6 cloves garlic, crushed
- 1 Tablespoon spice mix (reserved from rib recipe above)
- 1/3 cup Jack Daniel's whiskey
- 4 Tablespoons Worcestershire sauce
- 2 cups ketchup
- 1/3 cup apple-cider vinegar
- 3 Tablespoons dark-brown sugar
- 1/2 cup strong coffee
- 1 teaspoon mustard powder
- 1/3 cup reserved juice from rib recipe above.
- romaine lettuce
- slider buns
Directions
- Add stock and wine to the slow cooker. In a small bowl, combine salt, smoked paprika, cumin, garlic powder, black pepper, cayenne, mustard powder and dark brown sugar. Reserve 1 Tablespoon of this mixture for the barbecue sauce. Add spice mix to the liquid in the slow-cooker and stir until incorporated. Add the meat, it should be completely covered in liquid (maybe a couple little pieces will stick out, it's okay). Turn slow-cooker on low for 8.5 hours. When finished, remove meat to a large cutting board and shred with two forks. Reserve 1/3 cup of the broth the meat cooked in for the barbecue sauce. Place shredded meat back into the slow cooker to keep warm.
- For the barbecue sauce, heat a large, heavy-pan over medium heat and add bacon. Cook until bacon is browned and beginning to crisp. Add onion, cooking until softened, about 4-5 minutes. Stir in tomatoes and crushed garlic. Cook about 2 minutes more. Add the rest of the ingredients (not the lettuce and buns, obviously) and bring to a very low simmer. Cover and cook for 30 minutes, stirring occasionally.
- Add sauce to meat and incorporate fully. Place on slider buns and top with romaine lettuce.
Melissa {Being a Bear} says
There is basically a zero-percent chance that these won’t be happening at our house this weekend. Yum!
Cathy says
Awesome! Let us know how it goes!
Barbie with a T says
I choose the deck also!! Beautiful view. I just love sliders. They are so easy to pop into your mouth. So small, the calories don’t count. 😉
Cathy says
I’m all for no calories!
Sara Tetreault says
Cathy, these look delicious! Your planters look gorgeous, too. It was a beautiful day!
Cathy says
Thanks Sara, it was gorgeous these past couple of days, the perfect temps too!
Angie @ Big Bear's Wife says
My husband would LOVE that whiskey-bacon sauce! I can’t wait to try that! Those sliders look so good!
Cathy says
Thanks Angie!
Francesca says
I want all of those!! These look great!
Joy says
OMG! These are making my mouth water. DEEEEE-licious!
Alexis (The Exhausted Mom) says
These look fabulous!! Not to mention I love anything in slider form….I think it’s because it makes me think I can eat more!!
Kelly says
If I want to skip the slow cooker and make these in a dutch oven is it just the same recipe?
Cathy says
Yep, cooking time might change though.
Heather says
Getting ready to start these this morning. I read the recipe to my husband and I have never seen him smile so big over me cooking
Cathy says
How sweet! Enjoy.
Lynn Ryan says
would this work as good with pork over beef? The beef ribs are twice as expensive and I want to feed a crowd
Cathy says
Sure, why not.
Angelica says
My crock pot is cooking as we speak! By 5:30pm, my family and I will be enjoying these sliders. I’ve adopted a new tradition at my home called “Crock Pot Sunday’s”, and this isnsure to be a hit!
Cathy says
Enjoy them!
MichelleC says
I’ve made this a few times now. It’s amazingly delicious!!!! I cannot express this enough. The first time I decided to make it was for a large super bowl crowd- it was a HUGE HIT! I was only super disappointed I didn’t have leftovers. The last time I made it I made extra sauce to freeze. This recipe is wonderful! My 5 yo helps me make it, it’s so easy.