Braised Spareribs/Back Ribs

This is a fairly basic recipe that you can modify to
your liking, particulary with spices.  The result
should be tender, fall off of the bone ribs.  
First, get some oil hot in a skillet.  Vegetable oil or
canola oil do best.  They don’t impart any flavor.   
While the oil is heating, dredge your ribs in a bowl
of flour.  You want the ribs to be evenly coated
with a thin coat.  Season the ribs with salt, pepper,
and other spices.  Spices I like are chili powder,
curriander, and cummin.   
Brown the ribs in the hot oil.  In a saucepan, saute
lots of onions and crushed  and/or minced garlic in
a small amount of oil.  Add to this some more
spices…keeping with the same them as what you
dusted the ribs with.  Usually a tablespoon of each
is plenty.  You can add more to taste later.  This
liquid will be your braising liquid and it should
thicken up to the point that it makes a good
barbecue sauce later.
Add to the saucepan two small cans of tomato
paste, a cup of apple cider or red wine vinegar,
and a couple cups of beef stock/broth.   Bring the
mixture to a soft boil and remove from the heat.
Place the ribs in a roasting pan and cover in the
liquid.  If there isn’t enough liquid, either make
another batch or add more stock.  You’ll need
more later to add as it evaporates from the
braising pan.
Cover the pan and roast in the oven at 350 for two
to three hours, until the ribs are very tender and
essentially pull off of the bones.  The liquid will
evaporate leaving a paste like residue.   
Heat your grill to a medium heat, about 300 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.   
Serve immediately.  Good side dishes include
roasted potatoes, mashed winter squash, and
spoonbread (do a web‐search for Julia Child’s
spoonbread).