Preheat the oven to 325°F.

Pat the country-style ribs dry with paper towels. Season all sides with the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and thyme.

Heat the vegetable oil in a large Dutch oven over medium-high heat. Working in batches, sear the pork for 3–4 minutes per side, until deeply browned. Transfer the browned pork to a plate.

Reduce the heat to medium. Add 1 tablespoon of butter and the sliced onions. Cook for 10–12 minutes, stirring occasionally, until the onions are soft and golden brown.

Add the garlic and cook for 30 seconds, stirring constantly.

Add the remaining 2 tablespoons of butter. Once the butter has melted, sprinkle the flour over the onions. Cook for 2–3 minutes, stirring continuously, until the flour begins to turn light brown.

Slowly pour in the warm beef broth while stirring or whisking to prevent lumps. Scrape the bottom of the pot to release the browned bits.

Stir in the Worcestershire sauce, soy sauce, thyme, onion powder, black pepper, and bay leaf. Bring the gravy to a gentle simmer and cook for 3–4 minutes. Taste and add salt only if needed.

Return the pork and any collected juices to the pot. Spoon some of the onion gravy over the meat. The pork should sit mostly in the gravy without being completely submerged.

Cover the Dutch oven and transfer it to the preheated oven. Braise for 2–2½ hours, turning the pork halfway through, until it is fork-tender and approximately 195–205°F internally.

Remove the pot from the oven and discard the bay leaf. Transfer the pork to a plate if the gravy needs to be adjusted.

For thicker gravy, simmer it uncovered over medium heat for 5–10 minutes. If the gravy is too thick, gradually stir in additional beef broth.

Return the pork to the gravy and spoon the onions over the top. Garnish with chopped parsley, if desired, and serve hot.