Coat ribs thoroughly with flour; reserve 1/4 cup excess flour. Heat oil in Dutch oven or large saucepan over medium heat. Add ribs and brown slowly on all sides; drain off excess oil. Combine 1 1/4 cups water, teriyaki sauce, garlic, ginger and cloves; pour over ribs. Cover; simmer 2 hours, or until ribs are tender. Meanwhile, blend reserved flour and remaining 1/2 cup water. Remove ribs to serving platter; keep warm. Pour pan drippings into large measuring cup; skim off fat. Add enough water to measure 2 1/2 cups; return to pan and bring to boil. Gradually stir in flour mixture. Cook and stir until thickened; serve with ribs.
