Combine taco seasoning, brown sugar, tomato sauce, pureed chilies, and adobo sauce in a large mixing bowl. Add ribs and toss to coat with sauce. Cover and refrigerate to marinate for at least 2 hours.
When ready to cook the ribs, preheat the oven to 325º F (165 º C).
Remove the ribs from the marinade, shaking off the excess. Reserve the marinade.
Heat oil in a dutch oven over medium heat. Sear the ribs for 5 – 8 minutes, or until brown on all sides. Transfer browned ribs to a plate.
Pour wine into the pot, scraping up the bits at the bottom with a wooden spoon. Add halved garlic head (cut side down) and the reserved marinade. Bring to a boil and cook for 5 minutes to reduce. Then add beef stock; simmer for 2-3 more minutes.
Return ribs to the pot. Cover with the lid and bake in the preheated oven for 2 - 3 hours, basting occasionally, or until the meat is tender and falling away from the bone. When the meat is tender, uncover and cook for 15 – 30 minutes, basting the juices one more time.
Transfer ribs to a serving plate. Cover with foil to keep warm, If desire.
Spoon off any excess fat from the cooking juices and then strain it through the sieve. Squeeze garlic out of their skins and pass through a sieve too. Mix cooking juices and purred garlic well. Pour sauce over the ribs.
Garnish with chopped cilantro and serve with Mexican rice, green rice, or Cilantro Lime Cauliflower Rice, if desired.