In a small bowl, mix together the all-purpose flour, seasoned salt, cumin, garlic powder, black pepper, paprika and onion powder.
Dust the short ribs on all sides with the seasoned flour.
In a large pot or dutch oven heat a few drizzles of olive oil. Brown the ribs in batches over m medium-high heat on all sides until golden.
Spray the crock of a 6 quart slow cooker with cooking spray. Layer the ribs in the slow cooker.
Add all of the sauce ingredients to a stand blender or food processor. Pulse until smooth. Drizzle over the ribs.
Cover and cook on low for 8 hours or until fork tender.
When done, use a slotted spoon to carefully remove the ribs from the sauce.
Skim the fat from the sauce, or chill and allow the fat to congeal on the top, then remove.
Serve the ribs drizzled with sauce over grits, mashed potatoes, rice or pasta.
Optional: To char the ribs. place onto a baking sheet and brush with sauce. Broil in the oven for 3-5 minutes, if desired.