Preparation

• Generously season the ribs on all sides with salt and pepper.
• In a 6-quart slow cooker, whisk together the barbecue sauce, beef stock, mustard, and mustard seeds.
• Heat the oil in a 6– to 8-quart Dutch oven or other heavy-duty pot over medium-high heat. Working in batches, brown the ribs on all sides, 3 to 4 minutes per batch. Transfer the ribs to the slow cooker. Pour off any fat in the pot, return the pot to the heat, add the wine, and bring to a boil, scraping up any bits from the bottom, and then transfer to the slow cooker with the ribs. Cover and cook until the ribs are tender, 5 to 6 hours on high or 8 to 9 hours on low. Transfer the ribs to a rimmed platter, defat the sauce, and pour enough of the sauce over the ribs to coat. Keep warm until serving.
• Meanwhile, cook the grits according to package directions. add the cheeses, pimientos, hot sauce, 1 tsp. salt, and 1/2 tsp. pepper, and stir until the cheeses melt. Stir in the scallions, season to taste, and serve with the short ribs, passing additional hot sauce at the table.