Pat the ribs dry with a paper towel. You can optionally remove the membrane. I usually leave it on when I’m using the slow cooker to help keep the ribs stay together when removing.

Season the ribs generously with sea salt and black pepper. Don't be shy here - this is your base layer of flavor.

Heat two tablespoons of the avocado oil in a large skillet over medium-high heat. Once the oil is hot, add the ribs and sear on all sides until they're browned. You may need to do this in batches. Once browned, transfer the ribs to a plate and set aside.

Pour remaining oil into the skillet and add the chopped onions. Cook, stirring occasionally, until the onions soften, about 3-4 minutes.

Deglaze the pan with the beef broth and gently scrape the bottom of the pan to get all of the flavorful brown bits.

Add the strained tomatoes, chili powder, oregano, onion powder, garlic powder, paprika and brown sugar to the pan. Season with additional salt and black pepper, if needed, and stir to combine. Cook, stirring frequently, for a couple of minutes or until the sauce is heated through.

Transfer the ribs to slow cooker crock, then pour in the tomato sauce mixture. Cover and cook on high for 4 hours or on low for 7-8 hours.

When ready, remove lid and serve immediately with your choice of sides. Spoon the sauce over the top of the ribs and garnish with fresh parsley before serving. Enjoy!