Preheat oven to 375°

Preheat dutch oven to medium-high heat on the stovetop and add 1-2 tablespoons olive oil.

In a medium sized mixing bowl, season spare ribs with salt and pepper and lightly coat with tapioca starch. Add to dutch oven and brown all sides until crust forms. Remove from dutch oven and set aside.

Peel and chop carrots into large chunks and add to dutch oven along with pearl onions. Sauté for 5 minutes, stirring occasionally. Add whole garlic cloves and sauté for another 2 minutes. Add beef broth, grape juice, coconut aminos and tomato paste and stir until the tomato paste becomes incorporated.

Add spare ribs into the dutch oven on top of the carrot and onion mixture. Add springs of thyme and rosemary and cover dutch oven.

Set dutch oven onto the middle rack of a hot oven and bake for 2 hours and 30 minutes or until sauce has reduced and thickened.

Serve over mashed potatoes or cauliflower rice.