Short ribs: New twist on 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

1/2 cup grated carrot

1 tablespoon chopped fresh mint

1/4 cup golden raisins, chopped

1 tablespoon cider vinegar

Salt and 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

Heat the grill to high

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.

Using an oil-soaked paper towel held with tongs, oil the grill grates.

For the ribs: 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 for 3 to 4 minutes per side for medium. Transfer the meat to a plate and allow to rest for 6 to 8 minutes.

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