In a small bowl, mix white vinegar, soy sauce, and sugar. Set aside.
In a hot skillet, heat vegetable oil over medium-high heat. Sear the short ribs on all sides and remove.
Add garlic to the same hot skillet and cook until golden. Add flour and pepper, stir until a roux forms. Pour in soy sauce mixture and stir. Add beef stock and bay leaf and stir until fully combined.
Add beef short ribs and bring to a simmer for 20 minutes. Cover and place in oven for three hours.
Remove from oven, set aside ribs and reserve braising liquid.
Soak rice noodles in cold water for at least two hours.
In a large skillet heat canola oil over medium heat. Add sweat onion, garlic, scotch bonnet pepper and red peppers. Cook until tender. Add tomato puree and chicken bouillon powder. Simmer for five minutes on low heat. Remove from heat. Add entire mixture to blender and blend until smooth.
In a non-stick pan, add a drizzle of the remaining canola oil over medium heat. Remove rice noodles from water and place on paper towel until noodles are completely dry. Toss rice noodles in the non-stick pan for one to two minutes. Add the prepared sauce and toss until noodles have incorporated the sauce and heated through. Season with salt.
In a small bowl, mix together paprika, cayenne, chili powder, garlic powder, onion powder, ground clove, allspice, nutmeg, and chicken stock powder. Place spice mixture in a shaker.
Plate short ribs with braising liquid, Jollof rice noodles, and garnish with curly scallions. Dust with spice mix and serve immediately.