Cut the ribs into 2-rib pieces. Season with 1 tablespoon of the rub. Season the flour with the remaining 1 tablespoon rub. Dredge the ribs in the seasoned flour. Heat the oil in a large enameled cast-iron Dutch oven over medium-high heat. Brown the ribs, three to four at a time, 4 to 5 minutes. As they brown, transfer to a platter and set aside. Using a metal spatula, remove and discard any browned particles on the bottom of the pot.
Add the onions and bell peppers to the pot and cook, stirring constantly, for 4 to 5 minutes. Add the carrots, salt, cayenne, garlic, and bay leaves. Cook, stirring, for 2 to 3 minutes. Add the wine and simmer for 3 minutes. Add the tomatoes, tomato paste, tomato sauce, and water. Stir to mix well.
Add the ribs and submerge in the mixture. Add the thyme, basil, and oregano. Reduce the heat to medium and simmer for about 2 1/2 hours, or until the ribs are very tender with the meat falling of the bones. Skim off any fat that has risen to the surface. Remove the bay leaves.
To serve, remove the meat from the bones and put the meat in the gravy. Reheat if necessary.
Yield: 6 servings