Baby Back Rib Cheeseburger Sliders

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 4 hours 30 minutes
Servings: 12 sliders
Print Recipe

Ingredients

FOR THE RIBS:

  • 2 racks baby back ribs
  • 1/2 cup yellow mustard
  • 2 oz Stubb's Pork Spice Rub
  • 1 cup Stubb's Sweet Honey & Spice Bar-B-Q Sauce

FOR THE SLAW

  • 2 cups chopped red cabbage
  • 1 cup chopped carrots
  • 1/2 cup ranch dressing
  • 1 tbsp apple cider vinegar
  • 1 tbsp dijon mustard coarse ground

FOR THE SLIDERS

  • 1 lbs 80/20 ground beef
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup ketchup
  • 1 package 12 count slider-sized hamburger buns
  • 6 slices cheddar cheese

Instructions

FOR THE RIBS

  • Preheat your grill/smoker to 225. Turn your ribs over meat side down. Slide your finger under the membrane that covers the bone. Using a paper towel to get leverage, pull the membrane off the bone.
  • Rub a light coating of yellow mustard over each side of your ribs; liberally coat each side with Stubb’s Pork Spice rub and pat down to bind your rub to the meat.
  • Place on your grill/smoker and let cook for about 4-6 hours, until your internal temperature is around 195-200F.
  • Wrap in tinfoil and place in a cooler until ready to serve.

FOR THE SLAW

  • Coarsely chop red cabbage and carrots, placing in a bowl. Combine ranch, Dijon mustard and apple cider vinegar. Store in an airtight container until ready to serve.

FOR THE SLIDERS

  • In a bowl, combine ground beef with salt, pepper and ketchup. Form into 12 small palm sized patties.
  • Grill for about 4 minutes, flip then add cheese. Continue grilling until cheese has melted and internal temperature is around 150F for medium doneness.
  • Pull apart ribs into bite side pieces. You can use a knife if needed to speed up the process. Toss ribs into Stubb’s Sweet Honey & Spice Bar-B-Q Sauce
  • Assemble sliders with a little of your red cabbage slaw, add the burger, and top with pulled rib meat, and a little more sauce. Enjoy!