Place 1 tablespoon olive oil in a large skillet.

Place on stovetop and heat over medium heat.

Season ribs with garlic powder, salt and black pepper. Rub in the seasonings with your hand.

Add 1/2 of the seasoned ribs to the hot skillet. Brown ribs on each side for about 2 - 3 minutes per side. Once browned, transfer ribs from the skillet to a platter.

Repeat process with the remaining ribs and an additional tablespoon of olive oil. Transfer the second batch of ribs to the platter once browned.

Pour remaining oil into the skillet.

Add shallot. Cook, stirring occasionally, until shallot softens and develops some color, about 3 - 4 minutes.

Deglaze the skillet by pouring in beef broth and gently scraping the bottom of the skillet with a spatula to incorporate the flavorful brown bits into the liquid.

Add strained tomatoes, chipotle powder, dried oregano and maple syrup to the skillet. Season with additional salt and black pepper, if desired. Stir to combine. Cook, stirring frequently, for 1 - 2 minutes, or until the sauce is heated through.

Place browned ribs in a 6-quart or larger slow cooker.

Pour tomato sauce mixture over the top.

Cover and cook on high for 4 hours or on low for 8 hours.

When cook time is complete, remove lid and serve immediately with mashed potatoes or your choice of sides.

Spoon some of the sauce over the ribs and garnish with fresh parsley before serving.