Slow Cooker Raspberry and Chipotle Beef Ribs

Ingredients

2-3 pounds beef ribs (country style or Korean style- cooking method will vary)

1/3 cup (+ more for drizzling) Raspberry Dark Balsamic Vinegar

1/3 cup Olive Oil

Love at First Bite Himalayan Pink Sea Salt

Fresh ground black pepper

Directions

Pour olive oil and balsamic in a large Ziploc bag. Add ribs and close. Marinate for 4 hours (Korean style) or 8+ hours (country style.)

For country style:

After ribs are done marinating, preheat a large heavy skillet over medium heat. Remove ribs from marinade, reserving marinade for use later.  Liberally season ribs with sea salt and pepper.  Sear ribs on all sides and place in crock pot. Add marinade to ribs in a slow cooker.  Cook on low for 8 hours. Serve with an extra drizzle of balsamic.

For Korean style:

After ribs are done marinating, season with salt and pepper. Place ribs and their marinade in a slow cooker. Cook on low for 4 hours.  Serve with an extra drizzle of balsamic.

Recipe borrowed from http://thetastyolive.me/2013/12/10/slow-cooker-raspberry-and-chipotle-beef-ribs/