2lbs short ribs

1 pineapple

3 tbsp of coconut palm sugar or whatever sugar you use

1 small medium yellow onion

2 cups beef broth

1 tbsp Chipotle powder( this can get spicy for some people so I would start off slowly adding till you reach you desired spiciness. I made the mistake of putting in too much the first time wheeeew so spicy.

2 tsp garlic salt

8 pack of your favorite buns

Spread:

1/2 cup mayo

1/2 cup dairy free sour cream(tofutti)

Trim pineapple and save one half for slicing and grilling. Take the other 1/2 of your pineapple and chop up. I like tasting the sweet pineapple chunks with the shredded short ribs. Its a salty sweet craze. I place all the ribs and the ingredients into a crockpot and set high for 4 hours or low for 6. The ribs are cooked when they fall off the bone and can shred easily. Take a fork and shred the short ribs off the bone and remove the bone. Its at this time I will add a little more chipotle if it needs it.

When I make sliders I layer grilled pineapple, Avocado Pineapple Salsa, and a dairy free cream made with 1/2 mayo 1/2 dairy free sour cream(Tofutti)…this is a great sub for the cream in Mexican corn, mmm.