Grilled short ribs with slaw make tasty sliders

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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.


Start to finish: 30 minutes

Servings: 6

For the slaw:

1 cup snow peas, cut into long, skinny strips

½ cup grated carrot

1 tablespoon chopped fresh mint

¼ cup golden raisins, chopped

1 tablespoon cider vinegar

Salt and ground black pepper

For the short ribs:

1 tablespoon brown sugar

½ teaspoon salt

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