Sprinkle ribs with ½ tsp salt and pepper. Heat 1 TBSP INFUSED Garlic Olive Oil
in a large skillet over medium-high heat. Add the ribs and cook until browned on all sides, about 5 minutes total.
Transfer to a 6-quart or larger slow cooker. Add the remaining 1 TBSP INFUSED Garlic Olive Oil
and onion to the pan; cook, stirring occasionally, until starting to brown, 3 to 5 minutes. Stir in tomato paste, garlic and thyme; cook, stirring, for 1 minute. Add INFUSED Red Apple Balsamic Vinegar
and cook, scraping up any browned bits, until the liquid is mostly reduced, 3 to 5 minutes.
Transfer to the slow cooker and add broth. Cover and cook on High for 4 hours or Low for 8 hours.
Transfer the ribs to a serving platter. Transfer the liquid to a medium saucepan and bring to a boil over high heat. Whisk cornstarch and water in a small bowl and add to the boiling liquid. Cook, whisking, until thickened, about 2 minutes. Stir in the remaining ¼ tsp salt.
Serve the ribs with the gravy and mashed potatoes sprinkled with parsley, if desired.