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Preheat oven to 325°. Heat olive oil in a large skillet over medium-high heat and brown ribs. Remove to 13 x 9-inch roasting pan; set aside. Add onion to same skillet and cook onion over medium-high heat about 4 minutes or until tender. Add garlic and cook 30 seconds. Stir in vinegar and 2 tablespoons wine scraping up brown bits from bottom of skillet. Stir in water and next 3 ingredients until smooth. Pour sauce over ribs. Cover with aluminum foil. Bake for 2 hours or until ribs are tender. Degrease pan drippings. With wire whisk, blend remaining wine and flour until smooth. Add to pan and boil for 2 minutes or until thickened. Serve gravy with ribs.
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Stand ribs upright — fit more racks in smoker or grill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Sour fruit paste — pad thai, curries, agua fresca
Organic wheat-free tamari — premium gluten-free soy sauce
Lower sodium tamari — same umami depth, heart-conscious
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Stand ribs upright — fit more racks in smoker or grill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Sour fruit paste — pad thai, curries, agua fresca
Organic wheat-free tamari — premium gluten-free soy sauce
Lower sodium tamari — same umami depth, heart-conscious