BBQ Short-Rib Sliders with Crimson Coleslaw

Perfect game watching fare for your pom pom waving, cheering crowd:
(makes 30 sliders),

Short rib sliders:

2 T. sea salt
1 T. celery salt
1 T. smoked paprika
2 t. ground cumin
2 t. garlic powder
1 T. cracked black pepper
1&1/2* t. ground cayenne pepper
2 t. mustard powder
2 T. dark-brown sugar
6 lbs. boneless beef short ribs, trimmed
1/2 lb. bacon, chopped
1 med. sweet* white onion, finely chopped
8 cloves of garlic, minced
4 plum tomatoes, chopped
2 T. spice mix (from list above)
1/3 cup Jack Daniel's or any other whiskey
4 T. Worcestershire sauce
2 cups Balsamic* catsup
1/3 cup apple cider vinegar
3 T. dark brown sugar
1/2 cup strong coffee
30 potato* slider buns
Bibb lettuce leaves
Dill pickle chips*

Position rack on lower third of the oven, and preheat to 250. Place a roasting rack in a deep roasting pan and pour a half an inch of water in the bottom. In a small bowl, combine the salts, spices, and brown sugar; reserve 2 T. of the spice mix for the sauce. Rub spice mix onto all sides of the ribs, and place them on the roasting rack in the prepared pan. Cover tightly with a lid or foil, and bake 6-7 hours, or until the meat is very tender. Remove pan from the oven, and let stand until ribs are cool enough to handle. Shred meat into bite-size pieces, discarding any fat or sinew. Make the sauce while the ribs are cooking: heat a large Dutch oven or heavy-bottom pot over md. heat, and add the bacon. Cook, stirring, until the bacon is browned and crispy. Add the onion, garlic, tomato, and spice mix and continue cooking, stirring occasionally, for 8 mins. or until the onion begins to soften. Add remaining ingredients, and bring to a low simmer. Cover, and cook stirring occasionally, for 30 mins. Serve warm.

Crimson Coleslaw:
(makes 2 quarts)

1 head red cabbage
3 T. sea* salt
1 cup apple cider vinegar
1/3 cup Sugar in the Raw*
3 T. Dijon mustard
1 clove garlic, finely minced
Sea salt and freshly ground pepper

Quarter the cabbage, remove and discard the core, and slice very thin. In a large bowl, toss cabbage with salt, and let rest at room temp. for 3 hours. Meanwhile, in a small bowl, mix remaining ingredients and set aside. Drain cabbage, rinse, and pat dry, then toss with the vinegar mix. Adjust the seasoning with S&P as needed. Chill at least 5 hours before serving.

Enjoy your MANY blessings today, and have FUN.

GO SEAHAWKS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Love,

MM