Bourbone and Black Pepper Braised Short Ribs

4 lb bone-in Vanguard beef short ribs
Kosher salt and fresh ground pepper, to taste
2 tsp Vanguard beef tallow or olive oil
1 large yellow onion, halved and sliced 1/2 inch thick
1 1/2 c bourbon bbq sauce**
3/4 c water
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Season short ribs with salt and pepper. In a large sauté pan over medium- high heat, warm oil until almost smoking. Add half of ribs; brown on all sides, 7-8 minutes total. Transfer to plate. Repeat with remaining ribs.
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Transfer all ribs and juices to slow-cooker. Add onion, bbq sauce and water. Cover and cook on low for about 6 hrs, until meat is nearly falling off bone. Transfer ribs to platter; patting off excess sauce with paper towels. Reserve liquid in sauce pan. Skim fat off of braising liquid; simmer liquid until slightly thickened.
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Next, preheat grill (or grill pan) over medium- high heat until smoking. Spray with nonstick cooking spray. Grill ribs until nicely grill-marked, about 2 minutes per side. Serve with reduced sauce.
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**Bourbon BBQ Sauce
1 1/2 c ketchup
1 cup bourbon
1/4 c apple cider vinegar
1/2 coconut sugar (sub 1/3 c brown sugar)
2 TBS Worcestershire sauce
1 TBS Dijon mustard
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
*for added heat add 1 TBS adobo sauce
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Stir all ingredients in saucepan over medium-high heat. Bring to boil; reduce heat to low. Simmer until sauce reduces down and thickens to about 1 1/2 c.