Loaded Pimento & "Rib" Sliders
These plant-based sliders feature savory, tender My Mama’s Vegan BBQ Spare Ribs piled high on soft slider buns, smothered in rich, smoky Dare Vegan Smoked Pimento Cheese, and topped with crisp pickles and red onions for the perfect bite.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course lunch, Main Course, picnic, starter
Cuisine American, comfort food
Toppings
- 1/2 cup Dill pickle chips
- 1/4 cup Red onion
- 1 cup Iceberg lettuce or cabbage slaw
- extra BBQ for drizzling
Prepare the Vegan "Ribs". Cook the My Mama’s Vegan BBQ Spare Ribs according to the package directions. Once cooked, slice or shred them into slider-sized portions, ensuring they are well-coated in the BBQ sauce.
Toast the Buns. Preheat a skillet or griddle over medium heat. Brush the cut sides of the slider buns with the melted vegan butter. Place them face down on the skillet and toast for 1–2 minutes until golden brown and crisp.
Warm the Pimento Cheese (Optional) For an extra gooey texture, let the Dare Vegan Smoked Pimento Cheese sit at room temperature for 10 minutes before assembling, or gently warm it for a few seconds in the microwave so it spreads smoothly.
Assemble the Base. Place the bottom halves of the toasted slider buns on a serving platter. Heap a generous portion of the warm, saucy vegan BBQ ribs onto each bun.
Load It Up. Top the ribs with a massive dollop of the Smoked Pimento Cheese. Layer on the dill pickle chips, sliced red onions, and lettuce/slaw if using.
Finish and Serve. Drizzle a tiny bit of extra BBQ sauce over the toppings if desired. Close the sliders with the top buns and serve immediately while warm.
Make it Spicy: If you want an extra kick, add sliced pickled jalapeños right on top of the pimento cheese.
Serving Suggestion: Pair these sliders with a side of sweet potato fries or a crisp vinegar-based coleslaw to balance the rich, smoky flavors. Keyword bbq, high protein, picnic classics, plant based, sandwich, summer, vegan lunch