BBQ Short Rib Sandwich With Blue Cheese Slaw

Ingredients

• 6 pounds beef short ribs, cut into 4-ounce portions
• 2 tablespoons fresh lemon juice
• 1 teaspoon cayenne pepper
• 1 (1/2-inch) piece fresh ginger, peeled, sliced, and smashed
• 1 medium yellow onion, sliced
• 4 cloves garlic, peeled and smashed
• 3 tablespoons Worcestershire sauce
• 6 tablespoons light brown sugar
• 1/4 cup kosher salt
• 1 quart cola beverage
• 1 1/2 quarts water
• 1 recipe Barbecue Sauce, recipe follows
• 6 Kaiser rolls or hamburger buns, lightly toasted
• 1 recipe Blue Cheese Slaw, recipe follows

Directions

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.

Barbecue Sauce:

1 cup ketchup

6 tablespoons apple cider vinegar

1/4 cup cola beverage

2 tablespoons Worcestershire sauce

1 tablespoon cane syrup

1 teaspoon chopped garlic

1/2 teaspoon finely grated onion

1/4 teaspoon ground ginger

3 tablespoons dark brown sugar

1/4 teaspoon salt

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. Set aside to use with short ribs. Sauce may be made up to 1 week in advance and refrigerated in an airtight, non-reactive container.

Yield: about 2 cups

Blue Cheese Slaw:

3 cups shredded white cabbage

3 cups shredded red cabbage

2 green onions, thinly sliced

1/2 cup mayonnaise, recipe follows

1/4 cup buttermilk

1 teaspoon minced garlic

1/2 cup crumbled blue cheese, divided

Salt and freshly ground black pepper

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

Homemade Mayonnaise:

1 large egg*

1 large egg yolk

2 teaspoons fresh lemon juice

1 teaspoon Dijon mustard

2 tablespoons water

1/2 teaspoon salt

1 1/2 cups vegetable oil or olive oil

1/8 teaspoon cayenne, optional

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.