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1
Preheat oven to 350 degrees F.
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2
Season pork ribs with plenty of salt and pepper.
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3
Heat a heavy-bottomed roasting pan over high heat and drizzle with oil.
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4
Sear ribs on both sides until golden brown for a few minutes per side.
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5
Pile both racks of ribs on 1 side of the roasting pan.
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6
On the other side, place collard greens, then onion and garlic on top.
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7
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.
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8
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.
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9
Place the collard greens and braising liquid on a serving platter and top with the ribs.
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10
Serve ribs over collard greens with braising liquid and pureed sweet potatoes
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11
Whipped Sweet Potatoes:
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12
Preheat the oven to 350 degrees F.
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13
Prick the sweet potatoes all over with a fork, drizzle with olive oil and season with salt and pepper.
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14
Put them in a roasting pan and roast for 45 minutes until they are very soft.
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15
Remove the pan from the oven.
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16
In a small sauce pot, over low heat, heat the cream with the bay leaves, then keep warm until ready to puree potatoes.
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17
Discard the bay leaves before adding to potatoes.
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18
When the potatoes are cool enough to handle, scoop the flesh into the bowl of a food processor.
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19
Season with salt, cinnamon, nutmeg, orange zest, and brown sugar.
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20
Add cream and 1 tablespoon of butter and puree until super smooth.
