Begin by putting the rosemary, chicken fat or bouillon and oil into a frying pan.
Cook over medium heat until the mixture begins to gently bubble.
Flour the beef ribs so all the sides are covered. Then put the ribs, one section at a time into the frying pan.
Brown the ribs.
As the ribs brown, set them into the pan that they will be baking in. Once all the ribs are in the pan, add the additional spices to taste as well as the soy sauce and A-1 sauce.
Pour the beef broth and wine in the bottom of the pan. Then add enough water so the liquid is covering the sides of the ribs. See the photo above to get a better idea of how much water to add.
Cover the pan and place it in a 350 degree F oven. Set the timer for one hour. When the timer goes off, check the ribs to make sure there is still plenty of water in the pan. If there is not enough water in the pan at that point, add more being careful not to get it on the top of the ribs.
Put the pan, covered back into the oven for another hour. When that hour is up, check the ribs. The meat should be tender enough that it will easily fall away from the bone using a fork.
Once the beef ribs have cooked for two hours, remove the pan from the oven, remove the lid, check the water level one last time. If it is low, add more water.
Before putting the ribs back into the oven for the final half hour of cooking, cover the top of the ribs in BBQ sauce. How much you use will depend on what your family likes. I like to put it on thick. Remember the heat will cause it to run and thin.
Cover the pan again and put it back in the oven. Set your timer for thirty minutes. When the timer goes off, the beef ribs are done.