July 4th Pineapple & Jalapeno Short Rib Sliders

I LOVE celebrating the 4th of July! Not only is it the United States of America’s birthday but it was my grandfather’s birthday too. This year, I’m not just celebrating America’s independance. As a single lady… I’m celebrating my independance too! While I BBQ (On my new grill! Can’t wait to get some good grill recipes on here!) and lounge by the pool with my loved ones, I will make sure to give thanks to the men and women that have fought for our freedom and dedicate their lives to keeping our country safe. I’ll also give thanks for my incredibly blessed life, not having to answer to anyone but myself and the fact that I’m free to be whoever I want to be.

      “All the women, who independant, throw your hands up at me.”  -Beyonce.

Boneless beef short ribs

2 cups of BBQ sauce, save 1/2 a cup for garnishing

Coleslaw bag

1/2 cup of finely chopped pineapple

1 tbsp of finely chopped jalapeno

Hawaiian sweet rolls

For the coleslaw dressing: 2 tbsp of olive oil mayo, 2 tbsp of rice vinegar, pinch of salt and pepper

In an oven proof skillet, sear the meat of both sides to get the edges a little browned. In a small pot warm 1  1/2 cups of bbq sauce and 1 cup of water. Once warm, pour over the meat and transfer the skillet in to the oven. Add more water or bbq sauce if the meat isn’t covered. Going from cool to hot, bring the oven to 300 degrees. Check the meat after 30 minutes. Depending on the oven it will cook for up to 2 hours.

Combine coleslaw, pineapple, jalapeno, and dressing in a mixing bowl.  Adjust to taste. A splash of tabasco never hurt anyone…

Shred the beef then layer with coleslaw and pile high on to a sweet roll.

Happy 4th of July! xo Hayls

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