I am a bit obsessed with football, so when the Super Bowl rolls around each year I am thrilled! I decided to make a short rib dish that would be a one or two-bite appetizer. The South is synonymous with serving coleslaw on top of pulled pork sandwiches, hamburgers, grilled chicken sandwiches and really anything else you could put in between two pieces of bread. I wanted to bring a little of that flare to these open-face short rib sliders, so I made a super simple blue cheese slaw. It is light, with a crisp bite, and has great flavor. It adds such a nice note to the stout braised short ribs. I serve the rib meat on a mini-bun (want them to be almost flat) and top with the slaw. One could also serve them on small toasts. Go Saints!

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