First, remove the membrane from your ribs if it hasn't been removed already. It won't break down while cooking, so this is a really important step for tasty ribs. Click here for a tutorial.
Get some oil hot in a skillet and turn your oven to 350. A high-heat, low-flavor oil, like vegetable, sunflower or canola is best.
While the oil is heating, dredge your ribs flour. You want the ribs to be evenly and thinly coated. Dust the floured ribs with your spice blend: salt, pepper, and other spices to your preference. Brown the ribs in the hot oil.
In another saucepan or deep skillet, sauté lots of onions and garlic in a small amount of oil. Add some more of your spice blend here, a tablespoon or so.
Add two small cans of tomato paste (8 oz/1 cup) to the onions and garlic, as well as a cup of apple cider or red wine vinegar, and a 2-3 cups of stock/broth (have some extra in case you need to add more liquid as the braise reduces.) Bring the mixture to a soft boil and remove from the heat.
Place the ribs in a roasting pan and pour the liquid over top, covering almost all the way but not completely submerged. You can break the ribs up into sections if your pan isn't big enough. If there isn’t enough liquid add more stock.
Braise the ribs in the oven at 350 for two to three hours, until the ribs are very tender and the meat is pulling off of the bones. The liquid will evaporate leaving a paste-like residue, but keep checking on it to make sure it doesn't burn or reduce too much.
Heat your grill to a medium heat, about 300/350 or so. Place your ribs on the grill and brush on the braising residue/liquid. Cook a few minutes on each side and repeat until satisfactory grill flavor/texture is achieved. You can also "grill" the braised ribs on a grill pan or cast iron skillet over very high heat on the stove top to finish. Serve immediately.