Combine the first 5 ingredients; rub over ribs. Refrigerate, covered, at least 2 hours. In a large skillet, heat oil over medium heat. Brown ribs on all sides in batches. Transfer to a 5-qt. slow cooker. Discard drippings, reserving 2 tablespoons. Add onion to drippings; cook and stir over medium-high heat until tender, 8-10 minutes. Add garlic and tomato paste; cook 1 minute longer.
Add wine to pan; increase heat to medium-high. Cook 10 minutes until slightly thickened; stirring to loosen browned bits from pan. Transfer to slow cooker. Add stock, molasses and if desired, soy sauce, making sure ribs are fully submerged in liquid. Cook, covered, on low until ribs are tender, 6-8 hours. Serve ribs with parsley and pomegranate seeds.
