Baby Back Ribs and Young Collards Braised in Apple Juice

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The flavors in this recipe are wonderful. I made it exactly as described, except I used Swiss Chard instead of collard greens. My family would actually have liked a lot more Swiss Chard. Other than that, the recipe is delicious and I will definitely make it again.

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use about half of the juice and add 3 strips of smoked bacon over your greens yum yum

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we loved it I had friends over and they loved it also

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For everyone who ended up with too much liquid--the recipe is wrong. Watch the TV episode--Tyler uses half of a half-gallon of apple juice (so, he uses only a quart. Also, one can't get young collards unless one (1 shops at a farmer's market when collards are in season, or (2 grows them in his/her own garden. What's available in March in markets is older collards, which don't cook in 2 hours. And I agree with whoever above said collards are a southern thing--unless one has an affinity for them, go ahead and use some other green.

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These ribs are really tender and flavorful. I like to add some liquid smoke to the mix to bring out a smokey quality with the acidity of the cider. The sweet potatoes are fantastic. The only change I made was to add a little cayenne for heat. Way to go Tyler!

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As every recipe is a guidepost. I didn't use this for ribs, used it for a boston butt. I didn't have apple juice, but I did have a big can of apple pie filling, whirred that up with the apple cider vinegar and more liquid (water. Used kale with lots of diced red onion and fresh garlic. Seasoned up the pork with good kosher salt, freshly ground pepper, and granulated garlic, seared well, in a little olive oil and put the kale in, the onions and garlic, then the apple pie filling/vinegar mix -- wrapped well in foil and let it do its thing. Yes, this takes a LOT longer, @ 325 for about four hours--then another 1/2 hour, unwrapped, basted @ 350. For the sweets, milk/half and half--butter, lemon zest (sorry, didn't have an orange--the fresh nutmeg, cinnamon, and a little molasses with the salt. It was STELLAR!

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This is the second time I have made this recipe. The first time my collard greens didn't cook enough and there was to much liquid. This time I used frozen apple juice , .Napa cabbage, a pinch of hot pepper flakes, and a pinch of caraway seeds. There was still a lot of liquid so I took out most of it and boiled it down on the stove to thicken. I served it with white rice. It turned out delicious. I will make this many more times.

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Tired of grilling your ribs? This is the recipe to try! Easy to follow & easy to serve. The meat just comes off the bone, no need to lick the bone... tender, juicy & sweet to the taste. You're gonna looove your baby backs!

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This is the first time I have ever enjoyed collard greens. The ribs were super tender and falling off the bone. The glaze had a delicate, slightly sweet taste. It was easy and I loved only having one pan to clean. I have prepared these several times. I like doing my sweet potatoes less fatty though. I cut the cream and butter in half and increased the orange. Super yum!

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I had never tried collard greens before I tried this recipe. They are delicious! I've since tried other people's collard greens and they are not nearly as good. My husband's only complaint about the ribs was that I didn't make enough of them. There was plenty to eat, but he wanted more! Thanks Tyler!