Preheat oven to 300 degrees Fahrenheit.

Blot the meat dry with paper towels and season well with salt and pepper.

Heat a large sauté pan or Dutch oven. Add two tablespoons oil. When the oil is hot, add the ribs to the pan, working in batches to avoid crowding to allow the meat sear rather than steam. Let the meat cook until well browned on all sides, flipping with tongs, three to four minutes per side. You’ll know it’s done when it releases easily. Transfer the browned pieces to a large bowl and repeat with the remaining pieces, adding more oil as needed.

Reduce the heat to medium and add the onions and garlic. Stir to scrape up all the browned bits from the bottom of the pan, adding a bit more oil if needed. Cook until the onions begin to soften, about three minutes, stirring often.

Stir in the cola, ketchup, soy sauce, thyme, paprika, and one-fourth cup of the bourbon. Cook for one minute, stirring constantly. Return the beef to the pot. Cover and bake for three to three and a half hours, until very tender.

Remove the meat from the oven and use a large slotted spoon to transfer the meat to a bowl, leaving the cooking liquid and onions in the pot. Spoon off as much fat as possible from the surface.

Puree the cooking liquid and onions with an immersion blender. Stir in remaining bourbon and season the gravy with additional salt and pepper.

Return the ribs to the pot, coating them in the gravy. Return to the oven for 20 minutes.

This dish freezes very well. When it’s time to serve the dish, discard the fat that solidifies on top. Let it come to room temperature and reheat in a 350-degree oven for 30 minutes.