Pork Rib Sliders
Pork Rib Sliders
These sliders have so much flavor! The ribs are baked for 4 hours in a delicious sauce of Port wine and Balsamic vinegar, it makes my mouth water just thinking about them!
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- ¼ Cup Canola Oil
- 3 lbs. Pork Shoulder Country Style Ribs
- 1 Yellow Onion, cut into large chunks
- 2 Medium Carrots, cut into large chunks
- 1 Garlic Head, cut in half
- 2 Tablespoons Tomato Paste
- 1 Cup Balsamic Vinegar
- 1 Bottle Port Wine
- 1 Quart Beef Stock
- 1 Bunch of Fresh Thyme
- 1 Bay leaf
- Garlic Salt
- 2 packages Kings Hawaiian Savory Butter Rolls
- Preheat the oven to 325 degrees.
- Liberally season the pork ribs with garlic salt and pepper.
- Put a large saucepan over high heat, add the canola oil and sear the pork ribs on each side until golden brown.
- Remove the ribs from the pan and place them in a dutch oven or a large casserole dish.
- Drain some of the oil and add the onion, carrots and garlic halves, sauté them for 6 to 8 minutes or until they start to brown. Stir in the tomato paste and cook for another 2 minutes.
- Remove pan from heat, add in the balsamic vinegar and whole bottle of port wine. Return it to the heat and reduce it by half.
- Once reduced, add the beef stock, thyme and bay leaf. Reduce it by half again.
- Pour the entire mixture into the dutch oven or casserole dish over the ribs, cover with a lid or aluminum foil and bake for 4 hours.
- Allow to cool, remove bones, thyme, bay leaf and garlic skins and shred the ribs with two forks.
- Cut the Kings Hawaiian rolls in half, put two scoops of the shredded pork ribs in the middle and serve as sliders.
- You can also use Boneless Pork Shoulder Country Style Ribs, the bone in just add another element of flavor.
Tori Winkelman http://toriwinkelmanbooks.com/