In a bowl, mix the spices with the salt and season the ribs. Coat the ribs in the flour. Heat a skillet with the oil and brown the ribs.

Add the onion and garlic, and sauté briefly. Add the water. Bring to a boil, reduce the heat, cover, and simmer for 1 hour until the ribs are tender. The sauce will thicken; add a little more water if needed. Turn the ribs occasionally. While the ribs are cooking, cut the vegetables. When the ribs are tender, add the carrots and cook for 2 minutes.

Add the bell peppers and celery, and cook for 2 more minutes. The vegetables should be just tender. Serve with Basmati rice, your favorite rice, or couscous if you prefer.