Braised Ribs with Black-Eyed Peas and Collard Greens
Why This Recipe Works
To build a complete, flavorful meal, we added braised ribs to our black-eyed peas and collard greens recipe. To replace the smoky backbeat from the ham hock in the original recipe, we rendered some bacon fat after the ribs were browned and cooked the onions and garlic in the fat. For the beans in our black-eyed peas and collard greens recipe we utilized a two-step bean cooking method that involves first soaking the beans in salted water, then cooking the beans without salt, producing beans that were both firm and resistant to breaking and bursting during cooking.