Country style pork ribs with collards.
Ribs:
4 medium sized country pork ribs - salted, brought to room temp
seared in cast iron skillet. (Any oven safe skillet With tbsp oil) Pull out to rest. Preheat oven to 350.
While resting, cut one lemon into 1/2 inch thick slices. place brown sugar on top or lemon, covering flesh of the fruit. Put ribs back in skillet and place brown sugar topped lemon slices on top of ribs.
Put in oven. Bake for (I go by feel - I'm terrible with time, probably 30-45 min. Check at 30.)
Let rest. Slice and put back into cooling skillet (there will be a "sauce" of lemon juice, brown sugar, fat that needs to be soaked up)
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Collards:
2 slices bacon, 1/2 cup onion, I do spices to taste. Salt, Garlic powder, white pepper, cayenne (go easy, pinch) , red pepper flake, (go easy, pinch) red wine vinegar, (i like the neutrality of this vinegar, but it's what you like) unsalted chicken stock.
Wash. Slice collards. Let dry.
Brown and render bacon in deep saucepan, add onion when browned. Add collards and a bit of chicken stock to deglaze. Stir to coat collards. Add spices to taste.
(Remember this will simmer for about an hour or so, if it's salty/spicy now? It will be saltier/spicier after as reduction takes place - easy until or if confident. You can always taste test as it cooks and add what you want)
When collards wilt, add vinegar (approx 4 tbsp) and rest of chicken stock (Total 8 oz). Cook for approx 1-1/2 hour with lid on, on a very low simmer.
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