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It’s summertime, and that means grilling, but this recipe is all about using leftover braised ribs to create sliders. The ribs were made by my brother, who never writes anything down, but they were so good I had to share this idea. The sliders are served on tiny jalapeno cheddar corn muffins, topped with roasted fresh corn, cilantro, and a dill pickle slice. If you're not a fan of heat, you can skip the jalapeños...
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Preheat oven to 400 degrees.
Roast ears of corn for 10 minutes on each side.
Let the corn cool and shuck it.
Slice the jalapeno cheddar corn muffins in half horizontally.
Place shredded beef on the bottom half of the muffin.
Add roasted corn and fresh cilantro on top of the beef.
Cover with the remaining muffin half.
Top with a dill pickle slice and serve.
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If you’re not a fan of heat, omit the jalapeños from the corn muffin recipe.
Use sharp white cheddar cheese for a bold flavor that complements the beef.
Roasting the corn enhances its sweetness and adds a smoky flavor.
Can I use store-bought corn muffins?
Yes, you can use store-bought corn muffins, but the jalapeno cheddar ones add a unique flavor to the sliders.
What type of BBQ sauce works best?
Any BBQ sauce you enjoy will work, but a smoky or tangy sauce pairs well with the beef.
Can I make this recipe with fresh ribs instead of leftovers?
Absolutely! You can braise fresh ribs and use the meat for this recipe.
What can I substitute for cilantro?
If you don’t like cilantro, you can use parsley or leave it out entirely.
How can I make this recipe dairy-free?
Use a dairy-free cornbread recipe and omit the cheddar cheese.
