Mix boiling water, Italian seasoning and bouillon cubes. Add the ketchup, molasses and onion. Heat on stove until boiling. Simmer until mixture looks like it is thickening. Set aside.
Place ribs into a barbecue-proof grill pan. Heat ribs for an hour then drain any visible fat.
Pour the mixture over the ribs and continue cooking on grill until ribs are falling off the bone.
Remove and serve.
Recipe courtesy of Matt Evers.