Season both sides of ribs with lemon juice and cayenne pepper. Wrap the ribs tightly in plastic wrap and refrigerate at least 6 hours or overnight.
Preheat oven to 350°.
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 ribs, cover tightly, and transfer to 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 Stubbs BBQ 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, or slaw on the side.