- Melt cooking fat in skillet over high heat.
- Sprinkle salt over ribs, add ribs to skillet and cook until well browned, about 10 minutes.
- Still on high heat, add onions, red wine, beef stock and balsamic vinegar and continue to cook for another 10 minutes.
- Place ribs, liquid and remaining ingredients in slow cooker, set on low and cook for 8 to 10 hours.
- Adjust for salt and serve, garnished with parsley.