BRAISED COUNTRY-STYLE RIBS WITH BLACK-EYED PEAS COLLARD GREENS AND PICKLED ONIONSFrom choclytcandy 5 years ago
- Because of the long time in the oven, canned or frozen black-eyed peas are not suitable in this dish. Leftover pickled onions can be used in sandwiches and salads. shopping list
- INGREDIENTS shopping list
- Ribs, peas, and collard greens shopping list
- 2 pounds country-style pork ribs , trimmed of excess fat shopping list
- salt and ground black pepper shopping list
- 1 teaspoon vegetable oil shopping list
- 4 ounces (about 4 slices) bacon , sliced crosswise into 1/4-inch strips shopping list
- 1 medium red onion , chopped medium shopping list
- 1 large celery rib , chopped fine shopping list
- 6 medium garlic cloves , minced or pressed through a garlic press shopping list
- 1 pound dried black-eyed peas , sorted through and rinsed shopping list
- 3 1/2 cups low-sodium chicken broth shopping list
- 1 cup water shopping list
- 2 bay leaves shopping list
- 1 bunch collard greens (about 1 pound), stems removed and sliced thin crosswise shopping list
- pickled onions shopping list
- 3/4 cup red wine vinegar shopping list
- 2 tablespoons sugar shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon red pepper flakes shopping list
- 2 bay leaves shopping list
- 1 medium red onion , halved and sliced thin shopping list
How to make it
- 1. For the ribs: Adjust an oven rack to the lower-middle position and heat the oven to 300 degrees. Dry the ribs thoroughly with paper towels, then season generously with salt and pepper. Heat the oil in a large ovenproof Dutch oven over medium-high heat until just smoking. Place the ribs in a single layer and cook, without moving, until well browned, about 5 minutes. Flip the ribs over and continue to cook until brown on the second side, about 4 minutes longer. Transfer the ribs to a plate.
- 2. Pour off any fat remaining in the pot and return to medium heat. Add the bacon and cook, stirring frequently, until most of the fat is rendered, about 3 minutes. Add the onion and celery; cook, stirring occasionally, until softened and beginning to brown, about 6 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the beans, broth, water, bay leaves, and browned ribs; bring to a simmer. Cover, transfer to the oven, cook until the beans are tender and a sharp knife easily slips in and out of the meat, about 1 hour.
- 3. For the pickled onions: Meanwhile, bring the vinegar, sugar, salt, red pepper flakes, and bay leaves to a boil over medium-high heat in a small saucepan. Add the onion, return to a boil, and cook for 1 minute. Transfer to a shallow bowl and refrigerate until cooled.
- 4. Transfer the ribs to a carving board and tent loosely with foil to keep warm. Return the pot to medium-high heat and stir in the collards; cook until wilted and tender, 4 to 8 minutes. Remove and discard the bay leaves and season with salt and pepper to taste. Serve immediately with the ribs and pickled onions.
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