Make oven-baked country ribs by creating a flour mixture, dredging the ribs in the flour and browning the ribs in a pan. Finish by placing the ribs in a pan and cooking them until the meat is tender.
Make a mixture in which to dredge the ribs from 1/4 cup flour, 1/2 teaspoon sage, salt and pepper. Combine the ingredients, and coat three country ribs in the mixture. Place 1 tablespoon butter and 1 tablespoon olive oil in a frying pan. Turn the heat to medium high, and melt the butter. Brown the ribs in the butter and oil, then remove them from the heat.
Decrease the heat to low, and add 3/4 cup chopped onion and one minced clove to the pan. Cook for two to three minutes. Add one can of cream of mushroom soup to the onions and garlic. Stir in 1/4 cup beef broth and 1/4 cup water. Season with a kitchen bouquet if available. Otherwise, stir all the ingredients together, and briefly return the ribs to the pan, making sure to coat them with the gravy. Cover the pan, and bake for 35 minutes at 350 degrees Fahrenheit. Flip the ribs regularly, and add water if the gravy becomes too thick. Bake the ribs for another 20 to 30 minutes.