Preheat the oven to 325°. Season the ribs all over with salt and black pepper. Using a chef's knife, mash the garlic on a work surface with 1/2 teaspoon of salt to make a paste. In a small bowl, mix the herbes de Provence with the sweet and hot paprika and the coriander. Spread all but 2 teaspoons of the garlic paste on the meaty side of the ribs; rub the remaining paste on the bony side. Sprinkle the spice mix all over the ribs. Set the ribs meaty side up in a large roasting pan. Pour the wine and stock around the ribs, cover with foil and bake for 2 1/2 hours, or until tender.