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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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