3 T. extra virgin olive oil, divided
3 lbs. beef back ribs
½ t. garlic powder
Sea salt and black pepper, to taste
1 large shallot, chopped
½ c. beef broth
¾ c. strained tomatoes
¼ t. chipotle powder
1 t. dried oregano
1½ T. real maple syrup
2 T. fresh parsley, finely chopped