Pulled Barbecue Beef

Sprinkle 4 pounds bone-in beef short ribs with 1/2 teaspoon each salt and ground black pepper. In a 12-inch skillet, heat 2 teaspoons vegetable oil on medium-high until very hot. In batches, brown short ribs just on meaty sides.

Meanwhile, in a 6- to 7-quart slow cooker bowl, whisk together 1 cup ketchup, 2 tablespoons spicy brown mustard, 1 tablespoon Worcestershire sauce, 1 tablespoon red wine vinegar, 1 teaspoon smoked paprika, 1/4 teaspoon crushed red pepper, and 1/4 teaspoon onion powder. Transfer browned meat to the slow cooker bowl. Cover and cook 10 hours on Low or 5 hours on High, or until very tender.

Transfer meat to a cutting board. Skim and discard fat from cooking liquid. Transfer cooking liquid to a 4-quart saucepan; heat to boiling on medium-high. Boil 5 to 10 minutes or until reduced by about half. With hands or forks, shred meat, discarding fat, bones, and gristle. Transfer shredded meat to the pot with reduced sauce; toss until well coated.

In a large bowl, toss 3 cups slaw mix with remaining 2 tablespoons red wine vinegar, 1/2 teaspoon crushed red pepper, and 1/8 teaspoon salt. Serve shredded barbecue meat on 6 hamburger buns topped with slaw.