Heat the oil and season the ribs

• Heat the avocado oil in a large pot over medium heat.
• Season the pork ribs generously with Cajun seasoning and dried mustard.

Sear the ribs in batches

• Sear the ribs in batches in the hot oil on both sides until nicely and evenly browned.
• Remove the browned ribs and set aside, repeating until all are done.

Dice the vegetables

• Dice the yellow onion, green bell pepper, red bell pepper and celery.

Melt the butter and cook down the vegetables

• Melt the butter in the same pot used for the ribs.
• Add the diced vegetables and sauté over medium heat until well cooked down.

Add the garlic, bouillon and flour

• Stir in the minced garlic, beef bouillon paste and flour.
• Cook, stirring often, over medium heat.

Return the ribs and simmer

• Return the pork ribs to the pot and cover with ice or water.
• Cover with the lid slightly cracked and bring to a low boil.
• Simmer for several hours until the ribs are tender and the gravy is rich.

Serve

• Spoon the smothered ribs and gravy over cooked rice.