4 pounds baby back ribs; 2 slabs
kosher salt
black pepper
extra-virgin olive oil
2 bunches young collard greens; washed, rib removed
1 onion; peeled, sliced, 1/4-in
1 head garlic; cut through equator
1/2 gallon apple juice
1/2 cup apple cider vinegar
1/2 bunch thyme

1. Preheat oven to 350 degrees F.

2. 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.

3. 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