1. Preheat oven to 350° F. In a small bowl, combine salt, pepper, garlic powder and mustard powder. Rub ribs with seasoning mixture. 
2. Heat oil in a deep ovenproof skillet or Dutch oven. Sear ribs on both sides until well-browned, but not cooked through. Transfer to a plate. Add onions to pan; sauté until soft. Add garlic. Sauté for 1 minute. Add tomato paste; stir to coat. Place ribs back in skillet. Add wine. Stir gently, and scrape bottom of pan to deglaze. Let wine reduce to almost dry; add broth. Bring to a simmer. 
3. Cover skillet. Place in oven. Cook for 2 to 3 hours (depending on size of ribs), or until meat is tender and about to fall off the bone. Remove ribs from dish; wrap in foil. Place skillet back on stove. Bring remaining liquid to a boil. Let mixture thicken and reduce by half. Taste and adjust flavor with salt and pepper, if necessary. Place ribs in a serving bowl. Pour sauce over the top to serve. 

Calories: 610, Fat: 28 g (9 g Saturated Fat), Cholesterol: 206 mg, Sodium: 1202 mg, Carbohydrates: 7 g, Fiber: 1 g, Protein: 70 g.