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Preheat your oven to 350°F.
Season the pork ribs generously with the kosher salt and white pepper. Brown in a very hot cast iron skillet or frying pan with peanut oil or your favorite kind, on all sides. Peanut oil and grape seed oil take high heat.
Remove from pan and set aside. Deglaze the pan with 1/2 cup chicken stock with the heat turned off. Scrape up all the bits and crispy pieces and reserve.
Grease the baking pan or stoneware and arrange the browned ribs on their sides and nestled in between them the freshly chopped carrots and onions.
In a small mixing bowl using a whisk combine the flour, curry and Chinese Five Spice powders. Slowly add the 2 cups chicken stock, deglazed pan juices and pour this mixture over the ribs and vegetables. Cover the pan with plastic wrap and then a layer of aluminum foil to seal.
Bake for 3 hours or until meat pulls easily away from bones depending on the thickness of the ribs you have used. Spoon the curry sauce over the ribs and vegetables and serve.