Cut the pork ribs into individual pieces, or ask your butcher to cut them into small ribs.

In a bowl, mix the cumin, salt, and pepper, then season the ribs. Sprinkle the ribs with flour and shake off any excess. Let the ribs rest for about 15 minutes so they absorb the flour.

Heat a skillet with the oil and brown the ribs on both sides. Transfer the ribs to a pot with 2 cups of water, bring to a boil, reduce the heat, cover, and simmer for 20 minutes per side. Remove the ribs and set aside.

In the same skillet used to brown the ribs, using the remaining oil, sauté the onion and garlic together. Add the vegetables and sauté for 2 minutes, scraping up any browned bits from the bottom of the pan. Add the white wine and cook until reduced by half.

Add the tomato sauce and mix well. Add the potatoes with the broth and the ribs, and cook for 3 minutes. Add a little more water or pork broth if needed.

Serve immediately.