Heat an oven-safe heavy bottomed-pan on medium-high heat. A cast iron Dutch oven is perfect. Brown the ribs on both sides.
Add the onions and cook, stirring as needed, until the onions have softened a bit.
Add the rest of the ingredients, along with about a can of water.
Cover the pot and cook on the stovetop on very low heat, or in the oven at 325 degrees, until the meat is very tender, about 3 hours. If you're cooking on the stove top, stir it occasionally to keep it from sticking and burning. Add water, as needed, if the sauce seems to be getting too thick.
If there's a lot of visible fat, skim it off before serving. Serve hot with mashed potatoes or noodles.
