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CLASSIC BBQ RIBS WITH BRUSSELS SPROUTS
PREP: 25 minutes
SLOW COOK: 6 hours (low) or 3 hours (high)
TOTAL: 6 hours 25 minutes
1 teaspoon salt
1⁄4 teaspoon black pepper 1 teaspoon onion powder
31⁄2 pounds baby back ribs, membrane removed (see Tip), cut into 4 portions
1 bottle (10 ounces) Whole30- compliant barbecue sauce
1 medium red onion, minced 4 cloves garlic, minced
1⁄4 cup pitted dates, finely chopped
1 package (10 ounces) frozen roasted Brussels sprouts or 12 ounces fresh Brussels sprouts
In a small bowl, combine the salt, pepper, and onion powder. Rub the ribs with the seasoning. Lay the ribs, bone sides down, in a 6-quart slow cooker. Pour the barbecue sauce over the ribs. Add the onion, garlic, and dates.
COVER and cook on low for 6 to 7 hours or on high for 3 to 31⁄2 hours. Transfer the ribs to a platter, or to a large foil-lined baking sheet if broiling. Skim the fat from the cooking liquid. Spoon some of the cooking liquid over the ribs.
MEANWHILE, prepare the frozen Brussels sprouts according to the package directions, or roast fresh sprouts (see Tip).
BROIL the ribs, if desired: Place an oven rack 4 inches from the broiler and preheat the broiler. Broil the ribs for 3 to 5 minutes, or until the sauce begins to bubble.
SERVE the ribs with the Brussels sprouts alongside.
TIP To remove the membrane (silver skin) from the back of the ribs, start at one end of the rack and slide a table knife under the membrane. Lift and loosen the membrane. Use a paper towel to grab the edge of the membrane and pull it off. Or you can ask the butcher to do this for you.
TIP To roast fresh Brussels sprouts, place trimmed and halved Brussels sprouts on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in a 400°F oven until tender, about 20 minutes.
It’s not absolutely necessary to broil the ribs after they come out of the slow cooker, but it does give them a nice caramelized brown crust.
Recipe From "The Whole30 Slow Cooker - 150 Totally Compliant Prep-and-Go Recipes for Your Whole30"