Pulled Short Rib Sliders with Spicy Cole Slaw

Ingredients 
2 pounds beef short ribs 
Kosher salt and Black pepper 
2 tablespoons smoked paprika 
¼ teaspoon cayenne pepper 
2 tablespoons canola oil 
2 cloves garlic 
¾ cup brown sugar 
1 cup ketchup 
3 tablespoons tomato paste 
2 tablespoons dijon mustard 
½ tablespoon worcestershire sauce 
2 tablespoons apple cider vinegar 
1 teaspoon red pepper flakes 
1 cup water
Sweet Hawaiian Rolls 
Cole Slaw 
1 small head cabbage, washed, peeled and shredded 
1 small head purple cabbage, washed, peeled and shredded 
2-3 large carrots, washed, peeled and shredded 
2 cups mayonnaise 
3 tablespoons Sriracha 
¼ cup apple cider vinegar 
2 tablespoons sugar 
2 teaspoons celery seeds 
Kosher salt and black pepper 

Directions 
Season the ribs with salt, pepper, paprika, and cayenne pepper. Heat the oil over medium-high heat in a large skillet. Cook ribs in batches on each side until evenly browned, about 10 minutes total. Transfer the ribs to a slow cooker combine the short ribs, paprika, cayenne pepper, garlic, brown sugar, ketchup tomato paste, mustard, worcestershire, vinegar, and water. Turn the slow cooker on low and cook for 6 to 8 hours until the ribs are tender and falling apart. Use two forks to shred up the meat. 

In a food processor with a grated blade, shred the cabbages and carrots. Process in batches. Set into a large bowl. In a small bowl, whisk together the mayonnaise, sriracha, vinegar, sugar, celery seeds, salt, and black pepper. Pour enough dressing over the cabbage to coat it. Serve cold or at room temperature. 

Assemble: Place the beef on one side of the roll and top with coleslaw. Cook with soul. Eat with pleasure!