Submitted by: Kim
Prep Time: 15 Minutes
Cook Time: 8 Hours
Yummy! Fall off the bone ribs!
Mince garlic and combine it with red wine (merlot is best), tomato paste, aminos, honey, and pepper. Whisk until smooth.
Layer the potato (cut into fourths), onions (sliced into wedges), and carrots (chopped in 4-inch pieces) in crockpot and add ribs on top. Pour sauce over meat and veggies. Cover and cook in crockpot on low 8-10 hours or 6 hours on high.
Transfer ribs and veggies to a covered casserole dish to keep warm. Pour sauce into a fat separator and then pour sauce to taste over ribs/veggies.
*2/3 cup tomato paste is equivalent to one six ounce can. If you want a thinner sauce, add 2 cups red one with one whole can of tomato paste.
If you are making these ahead to serve on another night, you can skip the fat separator and store sauce in fridge and then scrape the fat that congealed on top once cold.
Save left over bones in the freezer for a bone broth!