Preheat oven to 300°F. On the stovetop, heat canola oil in a large Dutch oven over medium-high heat.
In a wide bowl, mix together 2 tablespoons five-spice powder, flour and salt. Dredge each rib in the flour mixture, tapping off excess, and brown on all sides in the Dutch oven, 10-12 minutes total. (Work in batches as needed to allow enough space between the ribs for air to circulate.) Remove to a plate as done.
Add onion, carrot, garlic and ginger to Dutch oven, and brown for 8-10 minutes. Pour in 1/4 cup soy sauce, 1/4 cup rice wine vinegar and beef broth, and scrape up any bits stuck to the bottom of the pan with a stiff spatula. Bring back to a boil, nestle ribs in the pot, cover, and transfer to the oven. Braise for 3 hours, and remove from oven.
While ribs are cooking, mix together honey and remaining 1/4 cup soy sauce, 1/4 cup rice wine vinegar and 1 tablespoon five-spice powder in a small saucepan, and bring to a boil. Lower heat to medium, and reduce glaze until a syrupy consistency, about 10 minutes.
When ribs are done, transfer them to a cookie sheet, and turn the oven to broil. Brush ribs with half the glaze, and broil for 3 minutes, until bubbly. Turn over, brush with remaining glaze, and broil another 3 minutes.