First, prep your ribs. Trim any excess fat. For this recipe and how we are using the ribs, you will want to remove the membrane (silver skin).
Turn your all in one cooker on to 325 f.
While that is heating up, combine the 1/4 tsp. all spice, 1 tsp. garlic powder, 1 tsp. onion powder, 1/4 tsp. dried thyme and 1/4 tsp. chipotle powder
Rub the ribs with the mixed seasoning.
Pour 2 tbsp. extra virgin olive oil into the slow cooker.
Sear the ribs on each side about 5 minutes.
Reduce the slow cooker to low and add in1 onion chopped, 3 carrots chopped, 1 cup red wine, 28 oz. canned organic whole peeled tomatoes, 6 oz. tomato paste, 16 oz. organic beef broth, 3 garlic cloves minced, 1 1/2 tsp. pink Himalayan salt and 1 bay leaf.
Give the ingredients a good stir.
Place the lid on and let cook for 6 hours.
Remove the bay leaf and the ribs from the slow cooker.
Take the bones off the ribs.
While the ribs are out if you want the sauce to be more pureed you can use an immersion blender. This step is optional
Add the rib meat back in.
Stir together and serve over your favorite pasta.
