Beef Short Ribs with Homemade BBQ Sauce

Ingredients

• Rub 750g flanken rib strips with salt and pepper, seal in bags, and submerse for 72 hours at 131°F (or 36 hours at 150°F for more fall-off-the-bone texture.)
• 1 Onion, finely chopped
• 2 Tbs Olive oil
• ½ cup Water
• 1 (or less) Habanero Pepper, finely chopped
• onion mixture.
• retained beef juice.
• 200g Ketchup, non-fructose brand
• 25g Molasses
• 2g Cocoa Powder
• 10mL Bourbon
• 2–5mL Liquid Smoke