It's time for another fun-filled football weekend! Kick off tailgating with these delicious short rib pepper poppers.... plus I have a trick for reducing the heat of the jalepeños! Beef On Georgia's Mind - it's on our mind for all our tailgating fun this football season!
For more delicious recipes visit Beef It's Whats For Dinner and to learn more about Georgia's beef education, programming visit Georgia Beef Board!
Ingredients:
- Beef Short Ribs
- Barbecue Sauce
- Jalapeños
- Lettuce Slaw (no sauce)
- Cream Cheese
- Water
Tools:
- Slow Cooker
- Spoon
- Knife
- Forks
Directions:
- Add two cups of water to the slow cooker.
- Add beef short ribs to the slow cooker and cover with barbecue sauce.
- Slow cook on high for 4 hours.
- Cut the top 1/4 off the jalapeños and scrape the seeds.
- To reduce the heat of the jalapeños place them in an ice bath for 5 minutes. Remove and towel dry.
- Spread cream cheese on the inside of the jalapeños.
- When the short ribs are done, remove from the slow cooker and shred with two forks. Add additional barbecue sauce to taste.
- Fill each jalapeño with short rib and top with slaw.
Happy Tailgating!!!
xoxo- LL
Connect Georgia Beef Board: Website | Facebook | Twitter | Instagram | Pinterest
This video is part of a sponsored campaign with the Georgia Beef Board, but all opinions, images, and recipes are our own. We genuinely love beef and support the initiatives of the Georgia Beef Board!
