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1/3 cup Bull's-Eye Chicken & Rib Renegade Barbecue Sauce
1 Tbsp. minced gingerroot
2 Tbsp. reduced-sodium soy sauce
2 cloves garlic, chopped
1/2 tsp. crushed red pepper
2 Tbsp. Heinz Apple Cider Vinegar, divided
1-1/2 lb. (675 g) beef short ribs
1 onion, sliced, separated into rings
2 cups broccoli slaw
1/4 cup Miracle Whip Original Spread
12 slider buns
3 Kraft Singles Cheese Slices, quartered
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How do I make it ?
Mix first 5 ingredients and 1 Tbsp. vinegar until blended.
Place meat in slow cooker; cover with half the barbecue sauce mixture. Top with onions. Cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
Transfer meat and onions to large bowl; discard cooking liquid from slow cooker. Pour remaining barbecue sauce into microwaveable bowl; cover with waxed paper. Microwave on HIGH 1 min. or until warmed. Add to meat mixture; toss to evenly coat.
Combine broccoli slaw, Miracle Whip and remaining vinegar. Fill buns with meat mixture, Kraft Singles pieces and slaw just before serving.
Kraft Kitchen Tips!
Meat can be cooked ahead of time. Cool, then refrigerate up to 24 hours. Reheat just before serving as directed. Broccoli slaw can also be made ahead and kept refrigerated until ready to use.
This is a great recipe to take to your next potluck. Just bring the meat to the party in the hot slow cooker and use to prepare sandwiches just before serving.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 4 g
Cholesterol 35 mg
Sodium 450 mg
Carbohydrate 21 g
Fibre 2 g
Sugars 5 g
Protein 17 g
12 servings, 1 slider (110 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.