Heat 2 tbsp canola oil in a large skillet. When hot, add your short ribs and brown them very well on both sides. (This should take about 8-10 minutes).

Combine the barbeque sauce and chicken stock in a medium-sized pot and add the browned short ribs. The liquid should just cover your meat.

Bring the liquid to a simmer, cover with a lid, and allow your short ribs to cook for 2 ½ hours. (If you have a fancy slow-cooker, you could also, throw everything in there and cook on low for 4-6 hours.) Remove the meat from the braising liquid and shred it using two forks or your hands.

While your meat is cooking, start caramelizing your onions. Add the thinly sliced onions, ¼ cup olive oil, sugar, and salt to a large sauté pan. Cook over low heat for 45 minutes to 1 hour, stirring periodically, until the onions are very soft. I know this seems like a long time, but it’s worth it. You have to wait for your meat to cook anyway, so you may as put in the time for perfectly caramelized onions.

When your meat is shredded and your onions are caramelized, you can start assembling your epic grilled cheese. For each sandwich, you will need 2 slices of bread (duh). I used a roasted garlic French loaf, but you can use whatever bread floats your boat. If your are using a loaf, you will want to cut it into ¾ inch slices. Spread the inside of both slices with ½ tsp Dijon mustard.

Place 1 piece of American cheese on each slice of bread. It’s easiest to slice each piece of cheese in half and then layer the halves so they fit nicely on the bread. Add ¼ of the onions to one slice of bread, and ¼ of the meat to the other slice. Feel free to add another piece of cheese on top of the meat if you’re into extra cheese. Sandwich everything together.

Heat a large skillet over medium heat. Spread the outside of each piece of bread with ½ tbsp softened butter. When the pan is hot, add your grilled cheese.

Cook for about 3-4 minutes on each side until the bread is golden brown and the cheese is melted. Slice in half and serve immediately. Appreciate the beauty of your creation. It’s a masterpiece.