Step 1

Remove the membrane from the back of the ribs and discard.

Step 2

Cut the rib rack into individual ribs, season with salt and pepper, then set aside.

Step 3

Heat the oil in a cast iron pan until shimmering.

Step 4

Sear the ribs on all sides until lightly browned, then transfer to the slow cooker.

Step 5

Add onion, carrot and celery to the pan you seared the meat in and cook for 8 to 10 minutes, until starting to brown.* Be careful not to burn the browned bits from the ribs that are in the pan. Turn the heat down if you need to.

Step 6

Add the garlic and cook until fragrant.

Step 7

Transfer the vegetables to the slow cooker, then pour in the wine, the hot chicken broth and the hot water.

Step 8

Add the chipotle peppers and the thyme, then put on the lid and cook on low for 6 hours.

Step 9

Turn the slow cooker off and let cool for a few minutes. Ladle the liquid into a fat separator.**

Step 10

Let the liquid sit for a few minutes until separated. Drain the bottom layer into a large pan and discard the top (fat) layer.

Step 11

Cook the sauce uncovered on medium-high heat until reduced to a syrupy consistency (about 30 min.).

Step 12

Transfer the meat out of the slow cooker and pull it off the bones. Discard the bones and the vegetables. Shred the meat. (You can use two forks for that but I find it easiest to use my fingers.) Discard any pieces of fat and membrane.

Step 13

Be sure to remove all bone fragments that might be hidden in the meat, then add the meat to the sauce.

Step 14

Stir sour cream into the sauce, then serve over egg noodles.