Clif Poston, Executive Vice President of Traton Homes, got the chance to share a unique and tasty recipe with the Marietta Daily Journal a few months ago. Combining juicy short ribs, a rich barbecue sauce and tangy bleu cheese coleslaw, the ingredients list alone is enough to make you hungry. The short ribs won first place in a cookoff from the Cobb Landmarks & Historical Society. Not only is the recipe tasty, but adaptable to many different purposes as well, such as to eat on nachos or turn into sandwiches.

A warning: don’t read these recipes while hungry.

Short Rib Sliders with Blue Cheese Cole Slaw

6 lbs of short ribs (boneless preferred)
1 chunk fresh ginger, peeled
1 yellow onion
6 garlic cloves
3-4 Tbs Worcestershire sauce
3/4 c. brown sugar
4 Tbs salt
1 liter Coca-Cola
1 box beef broth
Juice from 1 lemon

Season short ribs liberally with salt and pepper. In batches, brown on all sides in the bottom of a heavy braising pot. Return all short ribs to the pot and add all other ingredients. Put in a 300 degree oven for about 4 hours or until the meat falls off the bone. Shred meat, discarding fat or gristle and set aside.

Sauce:

1 c ketchup
2 Tbs Creole or spicy mustard
1 cup Coca-Cola
1/2 c apple cider vinegar
2-3 Tbs Worcestershire sauce
1 Tbs molasses
2 cloves minced garlic
1 Tbs grated onion
3 Tbs dark brown sugar
Salt, pepper and cayenne to taste

Combine all ingredients and simmer to reduce to desired consistency. Add short rib meat to sauce and return to oven 15 minutes or to warm through.

Bleu Cheese Coleslaw

1 large bag premixed coleslaw
3 green onions, finely chopped
1/2 cup mayo
1/4 cup buttermilk
2 cloves minced garlic
1 wedge Maytag bleu cheese
Dash of hot sauce
Kosher salt and pepper to taste

Whisk together last six ingredients and mix well with onion and coleslaw.

Serve meat on small buns.