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"BBQ Short-Rib Sliders Makes approximately 30 sliders 2 T sea salt 1 T celery salt 1 T smoked paprika 2 tsp. ground cumin 2 tsp. garlic powder 1 T cracked black pepper 2 tsp. ground cayenne pepper 2 tsp. mustard powder 2 T dark-brown sugar 6 lb. boneless beef short ribs, trimmed Position rack on lower third of the oven, and preheat to 250\u00B0F. Place a roasting rack in a deep roasting pan and pour a 1\u20442 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 to 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. (At this point, the shredded meat can be cooled, tightly covered, and refrigerated for up to 2 days.) Toss with warm BBQ sauce (recipe follows). BBQ Sauce 1\u20442 lb. bacon, chopped 1 medium onion, finely chopped 8 cloves garlic, minced 4 plum tomatoes, chopped 2 T spice mix (reserved from ribs recipe, above) 1\u20443 cup Jack Daniel&amp;#039;s or other whiskey 4 T Worcestershire sauce 2 cups ketchup 1\u20443 cup apple-cider vinegar 3 T dark-brown sugar 1\u20442 cup strong coffee Heat a large Dutch oven or heavy-bottom pot over medium 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 minutes or until the onion begins to soften. Add remaining ingredients, and bring to a low simmer. Cover and cook, stirring occasionally, for 30 minutes. (The sauce can be refrigerated for up to 4 days.) Crimson Coleslaw Makes 2 quarts 1 head red cabbage 3 T salt 1 cup apple-cider vinegar 1\u20443 cup sugar 3 T Dijon mustard 1 clove garlic, finely minced Salt and pepper Quarter the cabbage, remove the core, and slice cabbage very thin. In a large bowl, toss cabbage with salt, and let rest at room temperature for 3 hours. Meanwhile, in a small bowl, mix remaining ingredients and set aside. Drain, rinse, and pat dry the cabbage, then toss with the vinegar mix. Adjust seasoning with salt and pepper as needed; chill at least 5 hours before serving. (Slaw is best when prepared a day in advance.) Sandwich Assembly 20 to 30 Parker House rolls, or potato or slider buns 20 to 30 Bibb lettuce leaves Pickles, optional Slice open buns, if necessary, and toast face up in a toaster oven or, watching carefully, for 1 or 2 minutes on a rack in an oven heated to 300\u00B0F. Place a spoonful of BBQ ribs on the bottom half of each bun. Top with a spoonful of coleslaw, lettuce, and sliced pickle if desired. Click here to read Daniel&amp;#039;s introduction And get more recipes here "^^<http://www.w3.org/2001/XMLSchema#string>
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