Classic BBQ Ribs with Brussels Sprouts

With fall in full swing (and winter on the horizon), there’s no better time to break out your slow cooker and Instant Pot. And with the new Whole30 cookbook “The Whole30 Slow Cooker,” you have 150 totally compliant recipes at your fingertips to keep you warm and cozy this season.

We’re thrilled to share a sneak peek recipe from the new cookbook – We thought you would LOVE these slow cooker BBQ ribs. As the recipe calls for a Whole30 compliant barbecue sauce, you know we always recommend the Classic BBQ Sauce from The New Primal!

Want a copy of TheWhole30 Slow Cooker cookbook? It’s available on Amazon here!

Happy slow cooking!



PREP: 25 minutes

SLOW COOK: 6 hours (low) or 3 hours (high)

TOTAL: 6 hours 25 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.

1 teaspoon salt

1⁄4 teaspoon black pepper 1 teaspoon onion powder

3 1⁄2 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 for low 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 fat from the cooking

liquid. Spoon some of the cooking liquid over the ribs.


MEANWHILE, prepare 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.


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.


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.

Excerpted from The Whole30 Slow Cooker © 2018 by Melissa Hartwig.

Photography © 2018 by Ghazalle Badiozamani.

Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.