In a blender, grind the fresh ginger, garlic, wine, and vinegar to a smooth paste. Add the coriander, paprika, cayenne, ground dried ginger, allspice, and black pepper; blend just to combine.
To bloom the spices, heat the canola oil in a heavy-based medium saucepan over medium heat. When the oil is hot, carefully add the spice paste and cook, stirring constantly and carefully (the mixture will bubble and splatter), until the paste is thick, very aromatic, and the oil separates out of the paste, 5 to 8 minutes. Remove the pan from the heat and let the spice paste cool.
When the spice paste is cool, stir in the ketchup, maple syrup, thyme, rosemary, and salt. Rub this paste over the ribs. Put the ribs in a nonreactive container, cover well, and refrigerate for at least one day and up to two days.
When ready to cook, put the ribs, the marinade, and the broth in a heavy-based 8-quart (or larger) pot over medium heat. Bring the liquid to a boil, reduce the heat to medium low or low, cover, and simmer until the meat is very tender when pierced with a fork, about 2-1/2 hours. Uncover and simmer for another 15 minutes.
Remove the ribs from the liquid and transfer them to a 9x13-inch Pyrex dish or other similar container. Cover with foil. Use a ladle to skim the fat (there will be a lot) from the braising liquid. Bring the liquid to a boil, lower the heat, and simmer gently, uncovered, until the liquid reduces to about 4 cups and becomes a slightly thick, velvety sauce, about 45 minutes.
When ready to serve, return the ribs to the sauce and reheat briefly. Taste the sauce and add salt if needed. Sprinkle with the cilantro and serve.
This dish is best if the ribs are cooked the day before serving. Braise the ribs, reduce the sauce, and pour as much of the sauce over the ribs as will fit in the Pyrex dish and pour the remaining sauce into another container. Let cool uncovered at room temperature for 1 hour and then cover and refrigerate until ready to serve, up to two days. When ready to serve, reheat the ribs and the sauce in a large pot over medium heat until the sauce is bubbling and the meat is warm all the way through.