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Sweet Heat Shredded Country-Style Rib Sliders

These Sweet Heat Shredded Country-Style Rib Sliders are loaded with tender, slow-grilled pork coated in a sticky sweet-and-spicy glaze, then piled high on soft pretzel or Hawaiian style slider buns. Finish with creamy coleslaw and tangy pickled jalapeños for the perfect cookout or game day snack.

Cooking time 3 hr 30 min
Preparation time Prep 15 min
Serves Serves 6

Ingredients

  • 2½–3 lbs. boneless country-style pork ribs
  • 2 tbsp. neutral oil
  • 1½ tsp. kosher salt
  • 1 tsp. black pepper
  • 1 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ¾ cup barbecue sauce
  • 2 tbsp. honey
  • 1 tbsp. brown sugar
  • 1 tbsp. hot sauce
  • 1 tsp. apple cider vinegar
  • ½ tsp. crushed red pepper flakes
  • 12 pretzel slider buns or Hawaiian rolls
  • 1 cup coleslaw (optional but recommended)
  • 1 cup pickled jalapeño

Ingredients

  • 2½–3 lbs. boneless country-style pork ribs
  • 2 tbsp. neutral oil
  • 1½ tsp. kosher salt
  • 1 tsp. black pepper
  • 1 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ¾ cup barbecue sauce
  • 2 tbsp. honey
  • 1 tbsp. brown sugar
  • 1 tbsp. hot sauce
  • 1 tsp. apple cider vinegar
  • ½ tsp. crushed red pepper flakes
  • 12 pretzel slider buns or Hawaiian rolls
  • 1 cup coleslaw (optional but recommended)
  • 1 cup pickled jalapeño

Directions

  1. Preheat the grill to 300 degrees F.

  2. Rub the boneless country-style pork ribs with oil and season evenly with salt, pepper, smoked paprika, garlic powder, and onion powder. Place on the grill and cook for about 90 minutes, flipping once halfway through, until deeply browned.

  3. Transfer the country-style pork ribs to a grill-safe pan and cover tightly with foil. Return to the grill and cook for one hour.

  4. Meanwhile, whisk together the barbecue sauce, honey, brown sugar, hot sauce, apple cider vinegar, and crushed red pepper flakes to make the sweet-heat glaze. Reserve half for brushing and half for tossing with the shredded country-style ribs.

  5. Remove the foil and brush the country-style pork ribs with half of the glaze. Cover again and continue cooking to an internal temperature of 145-205 degrees F with a 3-minute rest. The pork should be tender and shred easily.

  6. After removing from the grill and allowing a 3–10-minute rest, shred the pork using gloved hands or two forks, and toss with the remaining glaze. Serve warm on sliders, topped with coleslaw and pickled jalapeños.

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