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1
Season both sides of the ribs with the lemon juice and cayenne pepper.
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2
Wrap the ribs tightly in plastic wrap and refrigerate at least 6 hours or overnight.
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3
Preheat the oven to 350 degrees F.
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4
Combine ginger, onions, garlic, Worcestershire, light brown sugar, kosher salt, cola, and water in a large oven-proof stock pot or Dutch oven, and bring to a simmer over medium-high heat.
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5
Adjust the seasoning, to taste.
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6
Add the ribs, cover tightly, and transfer to the oven.
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7
Cook until the ribs are tender and fall from the bones, about 3 1/2 to 4 hours.
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8
Remove the ribs from the braising liquid and allow ribs to cool slightly.
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9
Remove and shred the meat from the ribs, discarding the bones and any tough or fatty membranes.
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10
Place pulled meat in a small baking dish and pour about 1 cup of Barbecue Sauce over the ribs and return uncovered, to the oven for an additional 15 to 20 minutes.
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11
Pile shredded barbecue short ribs onto toasted buns.
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12
Top with Blue Cheese Slaw and additional barbecue sauce, if desired.
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13
Place ketchup, vinegar, cola, Worcestershire, cane syrup, garlic, onion, ginger, dark brown sugar, and salt in a blender or food processor and blend on low until mixture is combined.
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14
Set aside to use with short ribs.
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15
Sauce may be made up to 1 week in advance and refrigerated in an airtight, non-reactive container.
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16
Combine white and red cabbage and green onions in a medium bowl.
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17
In the bowl of a food processor or blender, combine the mayonnaise, buttermilk, garlic, 1/4 cup of the blue cheese, a pinch of salt and freshly ground black pepper.
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18
Process dressing until smooth.
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19
Pour dressing over cabbage mixture and sprinkle with remaining blue cheese, tossing to coat.
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20
Adjust seasonings with salt and pepper, to taste.
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21
Cover and chill for 3 to 4 hours.
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22
Place the egg, egg yolk, lemon juice, mustard, 1 tablespoon of the water, and the salt in a food processor or blender and process for 20 seconds.
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23
With the motor running, start to pour the oil in a thin stream through the feed tube, processing until the mixture begins to thicken.
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24
When half of the oil has been incorporated, add the remaining tablespoon of water.
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25
With the motor running, add the remaining oil in a thin stream, processing until incorporated.
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26
Adjust the seasoning to
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27
Taste, with salt and cayenne, if desired.
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28
Cover, and refrigerate.
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29
The mayonnaise will keep, stored in an airtight container in the refrigerator for up to 1 day.
