Season both sides of the ribs with the lemon juice and cayenne pepper. Wrap the ribs tightly in plastic wrap and refrigerate at least 6 hours or overnight.

Preheat the oven to 350 degrees F.

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.

Adjust the seasoning, to taste. Add the ribs, cover tightly, and transfer to the oven. Cook until the ribs are tender and fall from the bones, about 3 1/2 to 4 hours.

Remove the ribs from the braising liquid and allow ribs to cool slightly. Remove and shred the meat from the ribs, discarding the bones and any tough or fatty membranes. 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.

Pile shredded barbecue short ribs onto toasted buns. Top with Blue Cheese Slaw and additional barbecue sauce, if desired.

Combine white and red cabbage and green onions in a medium bowl. 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. Process dressing until smooth. Pour dressing over cabbage mixture and sprinkle with remaining blue cheese, tossing to coat. Adjust seasonings with salt and pepper, to taste. Cover and chill for 3 to 4 hours.

Yield: about 4 cups

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. With the motor running, start to pour the oil in a thin stream through the feed tube, processing until the mixture begins to thicken. When half of the oil has been incorporated, add the remaining tablespoon of water. With the motor running, add the remaining oil in a thin stream, processing until incorporated. Adjust the seasoning to

Taste, with salt and cayenne, if desired. Cover, and refrigerate. The mayonnaise will keep, stored in an airtight container in the refrigerator for up to 1 day.