We were happy to partner with Charlotte at Confessions of a Clean Foodie for this delicious, and easy Pulled BBQ Beef Sliders recipe!
I am not a huge football fan but when Super Bowl Sunday comes around, it’s all about the food for me. It’s fun watching everyone get super excited about the game (I sometimes find myself being excited too) but for me, the day is all about delicious, fun and easy foods my whole family can enjoy. These BBQ beef sliders are just that. They are fun, delicious and the whole gang will love them.
To take these sliders to the next level of deliciousness, we have to start with quality ingredients. That is where these beautiful beef short ribs from my monthly Moink Box comes in. Don’t have a clue what I’m talking about? Well, let me fill you in. Moink Box is a farmer-owned and operated community that delivers humanely raised and ethically sourced meats right to your doorstep.
I absolutely love that they take the guess work out of buying humanely raised meats. You will never have to worry about going to the grocery store and taking forever to decide what is safe for your family. With Moink box, all of their beef, pork, chicken and lamb are pasture-raised. Their fish is sustainably wild-caught in Alaska and the majority of their animals are “farrow to finish”. This means these animals spend their entire lives on the same farms and are cared for by the same hardworking farmers.
That is another reason why I adore Moink Box. Unlike many other meat-delivery services, Moink works directly with small family farms to bring us the best quality meats and fish. This makes my heart so happy because I know I am supporting honest and hardworking people who always put their customers first.
Not only are you getting sustainable and ethically sourced meats and fish with Moink, but their boxes are affordable and customizable. You can start with one of the four box types and then you can tailor them to your liking. I always like getting a little bit of everything. It empowers me to try new things and get creative in the kitchen.
OTHER REASONS YOU WILL LOVE MOINK BOX:
- Shipping is always FREE!
- Moink meats are free of antibiotics, hormones, sugar, nitrates and artificial colors.
- Whether you are on a round of Whole30, or maybe you follow a Paleo/KETO lifestyle, Moink Box is convenient, practical and affordable.
- Moink takes great care of their customers so you can feel good about reaching out with any concerns or if you need to update your account or cancel your deliveries at any time.
- Each Moink box contains 13-16 pounds of meats working out to be about $4.50 per serving (how awesome is that)!
So, before you make this recipe, head over to Moink Box and start cooking with the best quality and sustainable meats you’ve ever tasted.
Pulled BBQ Beef Sliders
The perfect dish to add to your Superbowl Party menu. Short ribs are pressure cooked with a rich and spicy sauce then served up between sweet potato “buns” with creamy onions.
Prep Time: 10 min
Servings: 4-6 servings
Ingredients
- 1.5 lb. Moink Box boned-in beef short ribs – with fat trimmed
- Salt and pepper
- 1 tbsp. grass-fed ghee or avocado oil
- ¼ cup coconut aminos
- 2 tbsp. tomato paste
- 1 tbsp. Korean Pepper flakes
- 4 garlic cloves finely minced or pressed
- Juice of ½ an orange
- 1/3 cup unsalted beef bone broth
Other Ingredients:
- 2 large sweet potatoes – cut into ¼ inch rounds
- 2 cups Broccoli slaw mix or ½ a sweet white onion and ½ a purple onion thinly sliced *SEE RECIPE NOTES
- Pickles to serve
Onion/Slaw Dressing:
- ½ cup avocado mayo
- 2 tbsp. yellow mustard
- 1 ½ tsp. lemon juice
- ¼ tsp. garlic powder
- ¼ tsp. cracked black pepper
- 1 tbsp. filtered water more or less depending on how thick you want the dressing
Instructions
-
To begin, pat the short ribs dry and season them with a couple pinches of salt and pepper. Now, press “SAUTÉ” on the instant pot and wait until the instant pot reads “HOT”. Add the ghee or avocado oil to the instant pot and sear the short ribs on all sides to add some color to the ribs (about 3 minutes on each side).
-
While the ribs sear, add the coconut aminos, tomato paste, pepper flakes, garlic, orange juice, and broth to a bowl and stir until the mixture is well combined.
-
Now, pour this mixture into the instant pot with the seared ribs and toss to combine the ribs with the sauce. Turn the instant pot off. Put the lid on the pot (making sure the steam valve is sealed). Select “MANUAL” on the instant pot and adjust the time to 45 minutes.
-
Now, preheat your oven to 400˚F.
-
While the ribs cook spread the sweet potatoes onto a large baking sheet and drizzle them with a small amount of avocado oil. Roast the potatoes for 30 minutes or until they are tender. Remove the potatoes from the oven and set aside.
-
Now, add all the ingredients needed for the dressing to a bowl and whisk to combine. Pour the dressing over the slaw mix (or onions) and toss to combine until the vegetables are well coated with the dressing and set aside.
-
When the alarm on the instant pot goes off, open the steam valve and allow the steam to escape. Remove the ribs from the pot and select “SAUTE” on the instant pot. Simmer the sauce for a few minutes until it starts to thicken a bit. Remove the bones from the ribs and use two forks to shred the meat. Return the meat to the sauce and stir to combine.
-
Assemble the sliders by adding a little of the meat mixture onto one slice of sweet potato and finish it off with a slice of sweet pickle and the slaw (or onion) mixture. Close the sliders with another slice of sweet potato and serve with a side of slaw.
Notes
I really enjoyed serving my sliders with a combination of purple and sweet white onions tossed in the mayo-based slaw dressing. But you can also use broccoli or regular slaw mix to pair with your sliders.
Don’t Own an Instant Pot? Follow These Instructions:
Start by heating a large oven-safe skillet on the stove top. Season the ribs with salt and pepper and sear the ribs on all sides with the ghee. Add the ribs to a slow cooker and pour the sauce mixture (coconut aminos, tomato paste, garlic, pepper flakes, orange juice and broth) over the ribs. If you don’t have a slow cooker, leave the ribs in the skillet and pour the sauce over the ribs.
For the slow cooker, cook the ribs on high for 4-5 hours until it is fall off the bone tender. When the ribs are ready, remove them from the slow cooker and use two forks to shred them. Add the sauce to a skillet and simmer it for a few minutes until it starts to thicken. Add the meat back to the sauce and serve!
If you don’t have a slow cooker cover the skillet with foil and transfer it to a preheated oven at 350 degrees F. Roast the ribs for 2 1/2 – 3 hours until they are tender and ready to shred. Check on it every hour and baste with the sauce. The last 30 minutes or so, you can remove the foil from the pan and finish cooking the ribs uncovered. When the ribs are down, remove the bones and use two forks to shred the ribs right in the skillet. Stir the shredded meat into the sauce (if the sauce is still a bit watery, you can simmer for a couple minutes to thicken it, but it should be perfect right out of the oven).
