12 to 15 lb. of short ribs (uncut, that is, 3 to 4 inch long) or beef riblets

MARINATE RIBS IN:

2 c. vegetable oil (or olive oil)
1 c. redwine vinegar
1 c. boiling water
2 tsp. Italian seasoning
1 tsp. parsley flakes
1 tsp. sugar (if desired)
1 tsp. garlic powder (add more if desired)
Several liberal shakes of oregano
Several twists of fresh ground pepper
1 med. onion, cut in wedges

Place ribs into containers that can be sealed. Pour sauce over ribs. Seal containers. Shake containers. Refrigerate 24 hours (or longer) shake containers every so often. Grill to desired doneness.