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Back of babies' ribs, membrane removed
Bottle Whole30 compatible barbecue sauce
pitted dates, chopped
fresh Brussels sprouts
- Mix salt, pepper and onion powder in a small bowl. Rub the ribs with the spice. Place the ribs with the bone sides down in a 6-liter slow cooker. Pour the barbecue sauce over the ribs. Add onion, garlic and dates.
- Cover and cook at low temperature for 6 to 7 hours or at high temperature for 3 to 3½ hours. Transfer the ribs to a plate or to a large foil-lined baking tray. Skim grease off the cooking liquid. Give some cooking liquid over the ribs.
- In the meantime, prepare the frozen Brussels sprouts according to the packing directions or fry fresh sprouts (see tip).
- If desired, rip the ribs: Place a furnace rack four centimeters from the broiler and preheat the broiler. Roast the ribs for 3 to 5 minutes, or until the sauce begins to bubble.
- Serve the ribs with the Brussels sprouts next to them.
To remove the membrane (silver skin) from the back of the ribs, begin with one end of the rack and slide a table knife under the membrane. Lift the membrane and loosen it. Grasp the membrane with a paper towel and peel it off. Or you can ask the butcher to do this for you.
To fry fresh Brussels sprouts, place sliced and halved Brussels sprouts on a framed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Fry in an oven at 400 ° C until soft (about 20 minutes).
CLASSIC BBQ RIBS WITH BRUSSELS SPROUTS is an excerpt from The Whole30 Slow Cooker © 2018 by Melissa Hartwig. Photograph © 2018 of Ghazalle Badiozamani. Reproduced with permission from Houghton Mifflin Harcourt. All rights reserved