"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Country Spare Ribs and Mustard Greens Braised in Apple Cider Recipe

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This recipe for Country Spare Ribs and Mustard Greens Braised in Apple Cider, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Manwiller
Added: Monday, March 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 4 lb pork rib roast
Extra virgin olive oil
2 bunches mustard greens
1 bunch fresh thyme sprigs (about 16)
1 bulb garlic, cut horizontally through the middle
1/2 gal apple juice
1/2 cup apple cider vinegar

Directions:
Directions:
Preheat oven to 350F Drizzle oil all over the rib roast and season with salt and pepper. Lay the rib roast bone side down in a large roasting pan. Spread the mustard greens around the pan, then scatter the thyme and place the garlic bulb halves in the pan. Pour in the apple juice and vinegar. Cover with aluminum foil and braise for 2 1/2 hours, basting every 30 minutes. Remove the foil, baste the meat again and cook uncovered for 30 minutes more until the surface is caramelized and the liquid reduces and forms a sticky glaze on the meat. Set the ribs aside; remove and discard the thyme. Squeeze the garlic pulp into a blender along with the juices from the pan and puree. Serve the ribs over the mustard greens with braising liquid. Also serve mashed potatoes with the meal.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
From "Tyler Florence:Stirring the Pot"

 

 

 

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