COOK IT.
Preheat pellet grill or smoker to 275°F.
MAKE THE MARINADE: In a bowl, add BBQ sauce, basil, garlic, green onions, chili flakes, and ginger. Mix to combine.
With a sauce brush, coat the short ribs with marinade, then place on the upper grate of the preheated smoker.
Close the grill lid to smoke for 3 hours, glazing the ribs every 45 minutes with more marinade.
Once the ribs reach an internal temperature of 155°F, remove them from the grill and place in a large aluminum pan. Add any remaining marinade and cola.
Cover the pan with foil then place back on the upper rack of the grill. Increase the temperature to 300°F and cook the ribs until fork tender, about 2 1/2 hours.
Once fork tender, remove ribs from the grill, and transfer any remaining liquid to a pan on the stove. Cook on medium until liquid is reduced by half and is thicker in consistency,
Coat the ribs with more of the reduced marinade, or serve as a sauce on the side.