Baby Back Ribs and Young Collards Braised in Apple Juice

Name: Baby Back Ribs and Young Collards Braised in Apple Juice
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Cuisine: Southern
Ingredients: 118 milliliters apple cider vinegar; 1 gallons apple juice; 2 kilograms slabs baby back ribs; 2 bay leaves; 2 Tbsps brown sugar; 2 bunches young collard greens, washed and rib removed; 1 head garlic, cut through the equator; 1 teaspoons ground cinnamon; 473 milliliters heavy cream; 8 servings Kosher salt and freshly ground black pepper; 1 pinch Pinch freshly grated nutmeg; 8 servings Extra-virgin olive oil; 1 onion, peeled and sliced, 1/4-inch thick; 1 orange, zested; 4 larges sweet potatoes, scrubbed; 1 bunches thyme; 1 Tbsp unsalted butter

Baby Back Ribs and Young Collards Braised in Apple Juice requires roughly 2 hours and 30 minutes from start to finish. This gluten free recipe serves 8. One portion of this dish contains about 48g of protein, 65g of fat, and a total of 977 calories. This recipe is typical of Southern cuisine. Head to the store and pick up bay leaves, butter, kosher salt and pepper, and a few other things to make it today.

Instructions

Preheat oven to 350 degrees F.

Equipment you will use

Oven

Season pork ribs with plenty of salt and pepper.

Ingredients you will need

Salt And Pepper

Pork Ribs

Heat a heavy-bottomed roasting pan over high heat and drizzle with oil. Sear ribs on both sides until golden brown for a few minutes per side. Pile both racks of ribs on 1 side of the roasting pan. On the other side, place collard greens, then onion and garlic on top.

Ingredients you will need

Collard Greens

Garlic

Onion

Ribs

Cooking Oil

Equipment you will use

Roasting Pan

Pour in the apple juice and cider vinegar, add thyme, then cover with foil, place in the oven and braise for 1 hour 30 minutes to 2 hours.

Ingredients you will need

Apple Cider Vinegar

Apple Juice

Thyme

Equipment you will use

Aluminum Foil

Oven

When done, remove foil, baste the meat with the pan juices, then cook uncovered for a further 20 minutes until the meat has a nice caramelization and the liquid reduces, forming a sticky glaze on the meat.

Ingredients you will need

Glaze

Meat

Equipment you will use

Aluminum Foil

Frying Pan

Place the collard greens and braising liquid on a serving platter and top with the ribs.

Ingredients you will need

Collard Greens

Ribs

Serve ribs over collard greens with braising liquid and pureed sweet potatoes

Ingredients you will need

Collard Greens

Sweet Potato

Ribs

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Prick the sweet potatoes all over with a fork, drizzle with olive oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Sweet Potato

Olive Oil

Put them in a roasting pan and roast for 45 minutes until they are very soft.

Equipment you will use

Roasting Pan

Remove the pan from the oven.

Equipment you will use

Oven

Frying Pan

In a small sauce pot, over low heat, heat the cream with the bay leaves, then keep warm until ready to puree potatoes. Discard the bay leaves before adding to potatoes.

Ingredients you will need

Bay Leaves

Potato

Cream

Sauce

Equipment you will use

Pot

When the potatoes are cool enough to handle, scoop the flesh into the bowl of a food processor. Season with salt, cinnamon, nutmeg, orange zest, and brown sugar.

Ingredients you will need

Brown Sugar

Orange Zest

Cinnamon

Potato

Nutmeg

Salt

Equipment you will use

Food Processor

Bowl

Add cream and 1 tablespoon of butter and puree until super smooth.

Ingredients you will need

Butter

Cream

Equipment

Ingredients

Servings:

118milliliters

apple cider vinegar 1gallons

apple juice 2kilograms

slabs baby back ribs 2

bay leaves 2Tbsps

brown sugar 2bunches

young collard greens, washed and rib removed 1head

garlic, cut through the equator 1teaspoons

ground cinnamon 473milliliters

heavy cream 8servings

Kosher salt and freshly ground black pepper 1pinch

Pinch freshly grated nutmeg 8servings

Extra-virgin olive oil 1

onion, peeled and sliced, 1/4-inch thick 1

orange, zested 4larges

sweet potatoes, scrubbed 1bunches

thyme 1Tbsp

unsalted butter

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Purple Star Ancient Lakes Riesling with a 5 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.