Recipe: Southern Sunday Dinner (Slow-Cooked Ribs and Collard Greens)

Everyone loves good BBQ, and it’s better when it’s smoked at a lower temperature for a longer period of time. Unfortunately, I don’t have a smoker, so I set out on a quest to find the best recipe for ribs. Most of the failed attempts on the grill turned out too dry, and you never get a char in the oven. This is the best recipe I could find.

I prefer to double the rub for the ribs to form a nice crust on the outside. It’s mostly dark brown sugar so it’ll caramelize and become golden brown when you char it on the grill. Having made this recipe multiple times, I found it’s best to grill the ribs bone side down for only about 10 minutes. They start to dry out if left on the grill for any longer. You can turn them over if you desire a crust on the meat side

This was the first time I made collard greens. The recipe calls for two pounds, but I just used one bunch from Whole Foods. I used a large dutch oven, and they came out well. However, I think the bacon fat should be drained from the bottom of the pot before adding the rest of the ingredients (the recipe implies to leave it in the pot). I’m going to cook the bacon in the oven next time to discard the grease. For a vegetarian option, the bacon could be replaced with twice the garlic. For a vegan option, vegetable broth could be substituted for the chicken broth.

Having made the collard greens a second time, I made a few changes. I added more chicken broth (4 cups) and cooked the bacon in the oven at 400° F for 18 minutes. They were better the second time! But be careful not to leave the lid on for too long because the collard greens will stick to the pot once the broth evaporates. I left the lid on for 40 minutes and then took it off to monitor the broth.



One thought on “Recipe: Southern Sunday Dinner (Slow-Cooked Ribs and Collard Greens)

  1. Pingback: Recipe: Slow-Cooker Beef Short Ribs – Philly Food And Brews

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