In a deep skillet or non-stick stock pot, heat 3 teaspoons of the oil on medium-high heat.

Trim excess fat from ribs and add the ribs to the pan, browning on all side showing meat. Remove each piece once brown, set aside, and remove pan from heat.

Preheat the same pan which should have a bit of oil and fat left. Add the onions and cook until tender, about 5 minutes or more; stir occasionally.

Add garlic and cook for about 1 more minute.

Add the wine and vinegar; bring to a boil.

When the sauce begins to thicken, about 5 minutes or more, add brown sugar, bay leaves, water, salt, pepper and enough water to just cover the ribs the short ribs.

Cover and simmer over low heat, stirring occasionally, until the ribs are very tender, about 1 1/2 - 2 hours. At about 2 hours some of the meat will begin to fall off of the bones.

Remove the lid an boil the sauce and ribs over medium-high heat until it becomes little thicker, about 10 minutes or more.

If you wish to use the gravy for either topping the ribs or for something else, transfer the ribs to a large platter and discard the bay leaves. In a food processor or blender, puree the sauce and place it back in the pan. Add the ribs back to the pan and reheat ribs. Photo shown of sauce is not pureed.

Serve warm along with your choice of starch (polenta, rice, potatoes, etc.) and vegetables/salad. If desired serve a bed of barbecue sauce and top with Balsamic Reduction (aka Balsamic Drizzle, Tomato-Free Guacamole, and/or gluten-free tortilla chip strips.