Baby Back Ribs And Young Collards Braised In Apple Juice Recipes

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BABY BACK RIBS AND YOUNG COLLARDS BRAISED IN APPLE JUICE



Baby Back Ribs and Young Collards Braised in Apple Juice image

Provided by Tyler Florence

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 19

2 slabs (4 pounds) baby back ribs
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
2 bunches young collard greens, washed and rib removed
1 onion, peeled and sliced, 1/4-inch thick
1 head garlic, cut through the equator
1/2 gallon apple juice
1/2 cup apple cider vinegar
1/2 bunch thyme
Whipped Sweet Potatoes, recipe follows
4 large sweet potatoes, scrubbed
Kosher salt and freshly ground black pepper
2 cups heavy cream
2 bay leaves
1/2 teaspoon ground cinnamon
Pinch freshly grated nutmeg
1/2 orange, zested
2 tablespoons brown sugar
1 tablespoon unsalted butter

Steps:

  • Preheat oven to 350 degrees F.
  • Season 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.
  • 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. 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
  • Whipped Sweet Potatoes:
  • Preheat the oven to 350 degrees F.
  • Prick 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.
  • 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.
  • 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. Add cream and 1 tablespoon of butter and puree until super smooth.
  • Yield: 10 to 12 servings

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