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Sandwiches and rolls

Slow-Cooker Short Rib Mini Sandwiches

Serves 12
Ready in 375 mins
Prep time 15 mins
Cooking time 360 mins
280 calories per serving


> 1/3 cup Kraft Original BBQ sauce
> 1 tbsp minced ginger root
> 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 lbs boneless beef short ribs
> 1 onion, sliced and separated into rings
> 2 cups broccoli slaw 
> 1/4 cup Kraft Miracle Whip 
> 12 slider buns
> 3 slices Kraft Singles, quartered


Mix first 5 ingredients and 1 Tbsp. vinegar until blended.
Cut meat into 12 pieces. Place 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 mixture 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, mayo and remaining vinegar. Fill buns with meat mixture, Singles pieces and slaw just before serving.


Recipe and image courtesy of Kraft.


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.

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