The sweetness and acidity of watermelon salad is a welcome accompaniment to the richness of ribs. Don’t make it too far ahead of serving time; the salad can chill for only up to 1 hour before the watermelon starts breaking down.
Serves 4
Prep: 20 minutes
Slow Cook: 5 hours (low) or 2½ hours (high)
Total: 5 hours 20 minutes
For the Ribs
3 pounds pork loin back ribs, membrane removed (see Tip), cut into individual ribs
1 tablespoon Whole30-compliant barbecue rub
¾ cup Whole30-compliant chicken broth or Chicken Bone Broth (page 294)
1 cup Whole30-compliant barbecue sauce
Grated orange zest
For the Salad
3 cups 1-inch chunks seedless watermelon
2 cups halved cherry tomatoes
½ cup thinly sliced red onion
3 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar or white wine vinegar
⅛ teaspoon salt
¼ cup lightly packed chopped fresh mint or basil
Make the ribs: Sprinkle the ribs with the barbecue rub; rub in with your fingers. Add the ribs and broth to a 4-quart slow cooker.
Cover and cook on low for 5 to 6 hours or on high for 2½ to 3 hours.
Make the salad: Meanwhile, in a medium bowl, combine the watermelon, tomatoes, and onion. In a small bowl, whisk together the olive oil, vinegar, and salt. Drizzle the dressing over the watermelon salad; toss to coat. Cover and chill for up to 1 hour. Sprinkle with the mint just before serving.
Transfer the ribs to a serving platter; discard the cooking liquid. Brush the ribs with the barbecue sauce and top with orange zest. Serve with the watermelon-tomato salad.
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.