Recipe: Short Rib Sliders with Snow Pea Slaw

Who says sliders have to be burgers? We came up with a fresh take on the summer slider, this one packed with short ribs rather than a meaty patty.

Most grocers offer two varieties of beef short ribs — with the bone and without. For this recipe you'll want the boneless option. The bone-in cut is best for slow cooking. The boneless variety also is fine for slow cooking, but its marbling and big beefy flavor make it a great candidate for the grill, too.

Short Rib Sliders with Snow Pea Slaw

Makes 6 servings

For the slaw:

1 cup snow peas, cut into long, skinny strips

1/2 cup grated carrot

1 tablespoon chopped fresh mint

1/4 cup golden raisins, chopped

1 tablespoon cider vinegar

Salt and ground black pepper

For the short ribs:

1 tablespoon brown sugar

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Pinch cayenne pepper

Pinch allspice

1/2 teaspoon dried thyme

1 pound boneless short ribs, cut into 6 pieces

6 small buns

1. Heat the grill to high.

2. To make the slaw, in a medium bowl combine the snow peas, carrot, mint, raisins and vinegar. Toss well, then season with salt and pepper. Set aside.

3. Clean the grill grates and using an oil-soaked paper towel held with tongs, oil the grill grates.

4. In a small bowl, combine the brown sugar, salt, pepper, cayenne, allspice and thyme. Rub this mixture onto all sides of the short ribs. Grill the meat 3 to 4 minutes per side or to your desired doneness. Transfer the meat to a plate and allow to rest for 6 to 8 minutes.

5. To serve, pile slaw onto each bun, then top with a piece of short rib.

Nutrition information per serving (values are rounded to the nearest whole number): 290 calories; 90 calories from fat (31 percent of total calories); 10 g fat (4 g saturated; 0 g trans fats); 60 mg cholesterol; 28 g carbohydrate; 18 g protein; 2 g fiber; 410 mg sodium.

By ALISON LADMAN For The Associated Press

By ALISON LADMAN
For The Associated Press