Directions:
Preheat the oven to 350 degrees.  In a mixing bowl, combine the flour, salt, pepper, garlic powder, rosemary, tarragon, parsley, celery salt, and onion powder.  Heat the olive oil in a skillet to medium heat.  Dredge each beef short rib into the flour mixture.  Place the beef short ribs into the heated oil and cook until browned.  Place the browned beef short ribs into a roasting pan and place them into the oven for 2-2.5 hours.

Directions:
Using a frying pan, heat the olive oil and add the short ribs to brown on all sides.  Add to the frying pan the onions, salt, pepper, garlic, celery, Worcestershire sauce, and tomato.  Cover and simmer for 1.5-2 hours.  Serve with ranch dipping sauce.

Directions:
Heat the olive oil in a skillet.   Dredge each short rib into flour and place them into the heated oil.  Brown all sides of each short rib and season with salt and pepper.  Add the onion and the white wine and simmer for 2-2.5 hours. 

Directions:
Chop the pork spare ribs into individual riblets and place them into a slow cooker.  Add the apple, carrot, tomato juice, brown sugar. sauerkraut, salt and pepper to the crock pot and slow cook for 2-4 hours.

Directions:
Preheat the oven to 350 degrees.  Saute the onion, garlic and celery in a small saucepan with 1 tbsp of butter.  In a large mixing bowl, combine the onion, garlic, celery, chestnuts, salt, pepper, 3 tbsp butter, and bread crumbs.  Meanwhile form the sparerib into a crown and hold it together with skewers.  Place the crowned spareribs into a roasting pan and put the stuffing into the center.  Bake the spareribs for 1.5 - 2 hours.

Directions:
Preheat the oven to 450 degrees.  Place the spare ribs into the oven for 25-30 minutes.  Reduce the heat in the oven to 350 degrees.  Meanwhile, bring to a boil the onion, garlic, tomato sauce, tomato paste, Worcestershire sauce, salt, pepper, and cayenne pepper.  Smother the spare ribs with the tomato mixture and place them back into the oven for 35-40 minutes.

Directions:
Preheat the oven to 350 degrees.  Heat 1 tbsp of butter in a saucepan and saute the onion, garlic, and celery.  In a large mixing bowl, combine the onion, garlic, celery, chestnuts, butter, cinnamon, salt, pepper, and breadcrumbs.  Add milk to the mixture just to moisten the stuffing.  Chop the spare ribs into individual riblets and sandwich some stuffing in between 2 spare ribs.  Use string to tie them together.  Place the sandwiched riblets into the oven for 1.5-2 hours to make baked ribs. 

Directions:
In a large mixing bowl, combine the onion, garlic, brown sugar, chili powder, salt, pepper, olive oil, and vinegar.  Place the boneless pork ribs into the marinade and refrigerate them overnight.  Preheat the oven to 350 degrees and place the boneless pork ribs into a roasting pan.  Pour the marinade on top of the boneless pork ribs and place them into the oven for 1.5-2 hours. 

Directions:
Preheat oven to 425 degrees. Slice the rib rack into individual riblets and place them into a roasting pan. Bake the spare ribs in the oven for 15-20 minutes. In a mixing bowl, combine the vinegar, ketchup, soy sauce and brown sugar. Smother the spare ribs with the ketchup mixture and place back into the oven for another 1-1.5 hours.