Slow-Cooker Short Rib Mini Sandwiches

• 1/3 cup Bull's-Eye Chicken & Rib Renegade Barbecue Sauce
• 1 Tbsp. minced gingerroot
• 2 Tbsp. reduced-sodium soy sauce
• 2 cloves garlic, chopped
• 1/2 tsp. crushed red pepper
• 2 Tbsp. Heinz Apple Cider Vinegar, divided
• 1-1/2 lb. (675 g) beef short ribs Safeway 1 lb For $5.99 thru 02/09
• 1 onion, sliced, separated into rings
• 2 cups broccoli slaw
• 1/4 cup Miracle Whip Original Spread Family Dollar $3.50 thru 02/07
• 12 slider buns
• 3 Kraft Singles Cheese Slices, quartered

1. Mix first 5 ingredients and 1 Tbsp.
2. vinegar until blended.
3. Place meat in slow cooker; cover with half the barbecue sauce mixture.
4. Top with onions.
5. Cover with lid.
6. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
7. Transfer meat and onions to large bowl; discard cooking liquid from slow cooker.
8. Pour remaining barbecue sauce into microwaveable bowl; cover with waxed paper.
9. Microwave on HIGH 1 min.
10. or until warmed.
11. Add to meat mixture; toss to evenly coat.
12. Combine broccoli slaw, Miracle Whip and remaining vinegar.
13. Fill buns with meat mixture, Kraft Singles pieces and slaw just before serving.

chicken, gingerroot, soy sauce, garlic, red pepper, apple cider vinegar, onion, broccoli slaw, miracle, buns, singles cheese

Taken from www.kraftrecipes.com/recipes/slow-cooker-short-rib-mini-sandwiches-167849.aspx (may not work)