Kona BBQ Short Ribs 

1 liter Cola

1/4 cup finely chopped onion
1 clove garlic, minced
1/4 cup canola oil
12 ounces pear nectar
1/2 cup white wine vinegar
1/4 cup honey
2 tablespoon molasses

2 tablespoon Worcestershire sauce
2 tablespoons ground Kona coffee

1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon ground black pepper

Marinate Ribs in Cola over night to tenderize.

Cook onion and garlic in hot oil until tender but not brown. Add remaining ingredients; simmer uncovered 5 minutes. Drain ribs and baste with sauce. Place on preheated BBQ; medium-high. Grill on both sides until golden brown and crispy, continuing to baste with sauce, about 15 minutes. Reduce the heat of the grill, close the cover, and grill until tender, about 15 minutes longer. Remove to a platter and sprinkle with green onions.

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