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1
In a medium skillet, toast the paprika over moderate heat until fragrant, about 30 seconds.
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2
Scrape the paprika into a bowl.
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3
Add the cumin and mustard seeds, the peppercorns and cinnamon to the skillet and toast until fragrant, 1 minute.
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4
Transfer the spices to a spice grinder, let cool, then grind to a powder.
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5
Stir the powder into the paprika with the salt.
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6
Sprinkle the spice rub all over the ribs; refrigerate overnight.
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7
Let the ribs return to room temperature.
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8
Preheat the oven to 350.
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9
In a very large, ovenproof pot, melt 1 tablespoon of the butter.
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10
Add one-third of the ribs and cook over moderately high heat until browned, 2 minutes per side; transfer to a baking sheet.
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11
Repeat with the remaining rib sections, using 1 tablespoon of butter per batch.
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12
Melt the remaining 2 tablespoons of butter in the pot.
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13
Add the onions and bay leaves, cover and cook over moderate heat, until starting to brown, 8 minutes.
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14
Add the wine and boil for 4 minutes.
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15
Add the stock and bring to a boil.
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16
Return the ribs to the pot and bring to a simmer.
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17
Cover and braise for 2 hours, until very tender; stir once.
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18
Skim the fat from the cooking liquid.
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19
Transfer the ribs to 2 large rimmed baking sheets, meaty sides up.
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20
Boil the liquid over high heat until reduced to 2 1/2 cups, about 45 minutes.
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21
Discard the bay leaves.
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22
Preheat the oven to 500.
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23
Brush the ribs with half of the honey.
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24
Roast for 15 minutes, basting once with the remaining honey, until the ribs are richly glazed.
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25
Serve, passing the braising liquid at the table.
