BBQ Short Ribs

I had never had short ribs until I was introduced to them by a room mate a few years ago. This is the recipe she used, and which she taught to me. I do not eat them very often, since they are kind of expensive and a bit fatty, but I do enjoy them when I make them. When I do cook them, I make sure to refrigerate the leftovers in two separate containers (the meat goes in one and the gravy goes in the other). After cooling them overnight, you can discard the thick layer of fat that accumulates on the top of the gravy) I actually prefer the leftovers, because they are less greasy!
4 lbs. bone in short ribs
2 tsp adobo
½ cup white vinegar
1 bottle barbecue sauce
1 sliced onion

Put short ribs in deep pot or dutch oven. Add adobo, vinegar, onion and barbecue sauce. Add enough water to cover by an inch. Bring to a boil. Lower heat to a simmer, cover and cook on low 3 hours or until meat is falling off the bone tender.