These Slow Cooker Mini Rib Sliders are the perfect recipe for leftover ribs. Use your crock pot to soften the meat then pile it high on slider buns!
I’m a sucker for ribs and these Slow Cooker Mini Rib Sliders make good use of leftover ribs. It’s the perfect way to stretch ribs if you’re feeding a crowd as well.
Don’t have leftover ribs? Then, make a double batch of my slow cooker ribs so you can have ribs one day, and mini rib sliders the next day. You won’t regret it.
Honestly, I love messy food. It makes my heart happy. There is nothing like saucy sliders. I figure just grab a bib and get your grub on. Why fight it?!
So, I made slow cooker ribs one day and we ate half the ribs with gusto. Then, I took the time to pull all the meat off the other half of the ribs. It’s super easy because the meat just falls off the bone when you cook them in the slow cooker.
The next day I popped the meat back in the slow cooker with some added flavour. Then, I let it simmer away for a bit. When it was done, I took it out and shredded it just like shredded pork or chicken.
Once you have the meat shredded you just toss it in a skillet and add more flavour. Then, cook it just long enough to caramelize the edges.
These mini rib sliders will rock your world. They are tender, juicy and feed a crowd. I cannot recommend them enough!
Hope you love these. As I said previously, please remember this is a recipe for Leftover Ribs so you have to start with cooked ribs. This is really important!
Peace out. Get your grub on!
Other great dinner recipes
- How to Cook a Sirloin Roast
- Rib Sliders
- Greek Chicken Orzo Power Bowls
- Chicken Enchilada Casserole
- American Chop Suey
- Saucy Mozzarella Chicken Bake
- Smoked Ribs
- Low and Slow BBQ Ribs
Places to stalk Cravings of a Lunatic
Slow Cooker Mini Rib Sliders
- Make sure you remember this is a recipe for leftover ribs before you start.
- Use my slow cooker rib recipe for the first step of cooking the ribs the day before making this.
- Once your ribs are slow cooked all day pull all the meat of the bones. Do it while the ribs are still warn because it's so much easier to do. Pop the meat in a container and place in the fridge overnight.
- Pull the meat out of the fridge and pop it back in the slow cooker. It's already cooked so we're just softening it a bit more for the pulling process.
- Add 1/2 cup of liquid vegetable broth. Better Than Bouillon is what I used.
- Add the spices and give it a stir.
- Pop the lid on your slow cooker and cook the meat for about 2 hours, just enough to soften the meat enough to pull it apart. Every slow cooker is different so this time could vary quite a bit for each size. I'd say cook it no less than 2 hours but no more than 3-4 or it will be too dry.
- Remove the meat from the slow cooker and drain any excess juices. Now shred you meat. I use a hand mixer with dough attachments. Nope, not even kidding. I'll post a video next time I do it so you can see how easy it is. If you don't have a hand mixer just use two forks and pull the meat apart. It's super easy to do. You can even chop it with a knife if need be.
- Now grab a huge cast iron skillet or good quality pan, turn heat to medium and add the meat to the pan. Pour the BBQ sauce over top. If using brown sugar add that now too. It really does help caramelize the meat beautifully. But if you're avoiding sugar it's okay to leave it out. Allow to cook for about 5 to 10 minutes, just enough to crisp the edges of the meat a bit.
- Place heaping spoonfuls of the meat on slider buns.
- Serve with a big old rib loving smile!
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