Baby Back Ribs and Young Collards Braised in Apple Juice

• 2 slabs (4 pounds) baby back ribs
• Kosher salt and freshly ground black peppersalt-and-pepper
• Extra-virgin olive oilolive-oil
• 2 bunches young collard greens, washed and rib removed
• 1 onion, peeled and sliced, 1/4-inch thickonion
• 1 head garlic, cut through the equatorgarlic
• 1/2 gallon apple juiceapple-juice
• 1/2 cup apple cider vinegarapple-cider-vinegar
• 1/2 bunch thymethyme
• Whipped Sweet Potatoes, recipe followspotato
• 4 large sweet potatoes, scrubbedsweet-potato
• Kosher salt and freshly ground black peppersalt-and-pepper
• 2 cups heavy creamheavy-cream
• 2 bay leavesbay-leaf
• 1/2 teaspoon ground cinnamoncinnamon
• Pinch freshly grated nutmegnutmeg
• 1/2 orange, zestedorange
• 2 tablespoons brown sugarbrown-sugar
• 1 tablespoon unsalted butterbutter

1. 01Preheat oven to 350 degrees F.
2. 02Season pork ribs with plenty of salt and pepper. 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. 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.
3. 03When 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. Place the collard greens and braising liquid on a serving platter and top with the ribs. Serve ribs over collard greens with braising liquid and pureed sweet potatoes
4. 04Whipped Sweet Potatoes:
5. 05Preheat the oven to 350 degrees F.
6. 06Prick the sweet potatoes all over with a fork, drizzle with olive oil and season with salt and pepper. Put them in a roasting pan and roast for 45 minutes until they are very soft. Remove the pan from the oven.
7. 07

Calories

1037 kcal

Protein

47 g

Fat

70 g

Saturated fat

29 g

Carbs

56 g

Fiber

5 g

Sugar

33 g

Sodium

1600 mg

Cholesterol

242 mg

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