Blackberry Bourbon Short Rib Sliders
When temps get cooler and the leaves start to change, there’s a recipe I like to make that transitions the summer season into fall. Curtis and I love to enjoy short rib sliders on the deck with some wine or beer in the late afternoon hours, just before dusk. When I found the blackberry wine at a local winery, I thought this would be an excellent addition to my recipe. Because we like to keep our sandwiches simple, we only add coleslaw and brie slices. However, you can make this slider yours and add whatever condiments please your taste buds. A sweet and tangy bourbon glaze is the crowning glory of these juicy, bite-size short rib sandwiches.
Ingredients:
1 large yellow onion, finely chopped
4 clove(s) garlic, minced and divided
¾ c. bourbon, divided
2 tbsp. Worcestershire sauce
2 tsp. kosher salt
1 tsp. sweet smoked paprika
½ tsp. cayenne pepper
3 lbs. Short Ribs
1 (12-oz.) bottle Cholula or chili sauce
1 c. Blackberry wine
¼ tsp. ground black pepper
1 tsp Cornstarch
1 tbs water
32 cocktail buns
2 c. shredded coleslaw
1/4-1/3 lb. Brie, sliced (you determine the thickness)
Directions:
In a large bowl, combine onion, garlic, 1/2 cup bourbon, Worcestershire sauce, salt, paprika and cayenne pepper. Add ribs to mixture and marinate for 15 minutes. Place the remaining marinade in slow cooker.
Heat large pan with 1-2 tablespoons of EVOO. Place ribs in heated oil and brown each side. Then place ribs in slow cooker with marinade sauce. Cover and cook on low-heat setting for 2 to 3 hours.
For sauce, in a medium saucepan combine Cholula, blackberry wine, 1/4 cup bourbon and black pepper. Heat over low heat until combined. Raise heat to medium and let sauce reduce and thicken.
Now it is time for the trick to make the wine sauce thicker. Stir half a teaspoon of cornstarch with a tablespoon of cold water in a small glass. When it is smooth (there should be no lumps at all), add it a little at a time to the mixture and stir continuously until the sauce thickens to your desired consistency.
Place slice of Brie on the bottom bun.
Remove bones from rib meat and place the meat on toasted buns topped with coleslaw.
Top with sauce.
Enjoy!