Simmer the beef ribs in the Coke, chili sauce, and 1 or 2 of the chopped onions in a large pot over medium heat for about a half hour.

Meanwhile, prepare the marinade by warming the olive oil in a large saucepan over medium-high heat. Nearly (but don't quite!) burn a single finely chopped onion in the hot oil, add the brown sugar and vinegar, and caramelize the marinade base, stirring constantly. Add the Worcestershire sauce, tomato sauce or ketchup, Bbq sauce, and about 1/2 liter of Coke. Heat the marinade until it's near the boil.

Refrigerate to marinate the parboiled beef ribs for about 2 hours prior to grilling.

Grill slowly over a low flame or coals for about an hour until done, turning and basting with leftover marinade that has been re-heated to boiling. The grilling time of 2 or 3 hours is greatly reduced because the beef ribs were partially cooked during the parboiling and marinating process.

Great with grilled corn on the cob and potatoes!

v2.0l.