- 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
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.
- 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
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
- 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
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.
* Raw Egg Warning
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.