Mix the flour with salt and pepper and coat the ribs nicely, shake off excess.
Heat a Dutch oven, braiser or a heavy pot with a lid over medium-high, add the vegetable oil and brown the ribs, working in batches. Set them aside and add the rest of the oil and the chopped onion and garlic, lower the heat to medium.
Once the onion and garlic soften a bit, deglaze with the beer, scraping off the brown bits from the bottom of pan. Use the entire beer, then add the beef stock, the brown sugar, the soy, Worcestershire and the balsamic. Stir well. Place the browned ribs in the braising liquid.
Cover the pot with lid and lower the heat to low. Cook until the meat is tender to your liking, about 2 hours, possibly up to 3.