Molasses Short Ribs with BBQ Slaw

Directions:

1. Season the short ribs with the seasoning, about 3/4 - 1 tsp of kosher salt per pound. Let sit for at least 1 hour before grilling; better yet up to 3 days covered in the fridge.
2. Preheat grill to high heat. Brush and oil grates before cooking. 
3. Scatter onion rings in the bottom of a foil roasting pan and set aside.
4. Sear the ribs well on all six sides so they are browned and caramelized - about 2 to 3 minutes per side. 
5. Transfer to the foil pan on top of the onions. 
6. Turn off burners on one side of the grill.
7. Close the grill cover and stabilize the temperature around 300°F to 325°F.
8. Pour molasses over the ribs followed by the BBQ sauce. 
9. Cover the pan with foil and place on the indirect side of the grill.
10. Cook for 2-1/2 to 3 hours until the meat pulls apart easily.
11. Transfer ribs to a cutting board and tent with foil. 
12. Strain the sauce into a 2 cup pitcher and let the sauce settle. 
13. Once the grease separates, skim it off and reserve the BBQ sauce.
14. The ribs can be served at this point with the sauce on the side. -OR- Remove the meat from the bone, scrape off any remaining fat and pull apart the meat into 1/2 inch pieces. 
15. Build an amazing sandwich with buttered and grilled Texas Toast and BBQ Slaw!