Mix all other ingredients in a large bowl, and dump the ribs in. Work with your hands until all ribs are evenly coated with the sauce.
Seal the ribs tightly (air-tight, if possible) in tin foil. Put the seams up so liquid remains in the foil. The fat/juice that comes out of the ribs will become the braising jus.
Place tin foil packages on the middle rack of a cold oven set to 250deg F. Cook for 4 hours. It's a good idea to put the packages in a roasting pan or a jelly roll pan to catch any leaks.
Remove the packages from the oven. Hold over a bowl and puncture the bottom of the foil. Allow the LARGE quantity of HOT fat and jus to collect in the bowl.
Allow both ribs and liquid to cool. The fat and jus will separate and can be used as appropriate for whatever you're doing with the ribs. Once cooled, you can remove the bone and connective tissue from the ribs and then add the meat to stew, or whatever else you choose to make with it.