Mix the flour, salt, and pepper together in a food grade disposable plastic bag. Shake the ribs in the bag to coat; using the butter, in a large skillet, brown the ribs on all sides over medium-high heat. Remove the ribs to the slow cooker.
In the same skillet combine the rest of the ingredients and bring the mixture to a boil, stirring to remove any drippings from the bottom.
Pour the mixture over the ribs in the slow cooker, cover, and cook for 7-8 hours or until ribs are melt in your mouth tender.
Remove any excess fat from the juices and serve over rice or mashed potatoes. (you can thicken the juices to form a gravy if desired)