Baby Back Rib Sliders Recipe

Prepare ribs

Preheat oven to 300°F (150°C). Remove the membrane from the back of the ribs: slide a knife under the membrane at one end, lift and loosen, then grab with a paper towel and pull it off.

Make dry rub

In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar. Stir to combine. Rub mustard over both sides of the ribs to help the dry rub adhere, then coat ribs evenly with the dry rub, pressing it into the meat.

Place ribs meat-side up in a large roasting pan or baking sheet with a rim. Pour apple cider, apple cider vinegar, water, and chicken stock into the pan around (not over) the ribs. Add the bay leaf. Cover tightly with aluminum foil, sealing edges to create a steam-tight environment.

Bake in the preheated oven for 2 to 2 1/4 hours, until the ribs are tender and the meat pulls away easily from the bone but is not falling apart completely (they should still hold together enough to pick up). Remove from oven and carefully transfer ribs to a cutting board. Reserve braising liquid; discard bay leaf.

While ribs rest, combine barbecue sauce and honey in a small saucepan over low heat and warm until combined. Taste and adjust sweetness or tang as desired.

Brush both sides of the ribs generously with half the warmed barbecue sauce. Preheat broiler or a grill to high. Place ribs on a foil-lined sheet and broil or grill for 3–5 minutes per side, brushing with remaining sauce, until sauce is caramelized and sticky. Watch carefully to avoid burning. Alternatively, slice ribs into individual bones and brush each piece with sauce before finishing.

Once caramelized, let ribs rest 5 minutes, then slice between bones to create individual portions sized for slider assembly. For short ribs or if you've cooked a whole rack, cut into 12 slider-sized pieces (about 2–3 bones per slider depending on size).

Warm slider buns: brush cut sides with softened butter and toast in a skillet or oven until lightly golden, about 1–2 minutes per side.

Assemble sliders: place a piece of rib meat on the bottom of each bun, spoon a little extra warmed barbecue sauce over the meat if desired, top with about 1 tablespoon of coleslaw, add a pickle slice, and finish with a small herb leaf if using. Cap with bun tops.

Serve immediately while warm. Provide extra barbecue sauce and napkins—these sliders are saucy.