• 2-3 lbs. beef ribs country style
  • 1/3 c. Raspberry Balsamic Vinegar
  • 1/3 c. Chipotle Oil
  • Fresh ground black pepper
  • Any salt to taste


Pour olive oil in large Ziploc bag. Add ribs and close. Marinate for 4 hours. Remove ribs from marinade. Sear on all four sides, season with salt and pepper.  Place in crockpot. Add marinade. Coon on Low for 4 hours. Cook on High for 4 hours. Drizzle with raspberry balsamic before serving.

** An original Carter & Cavero recipe adaptation from B. Guerra, Belmar, NJ.