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Braised Ribs with Black-Eyed Peas and Collard Greens

By America's Test Kitchen

Published on June 24, 2009

Yield

Serves 6 to 8

Braised Ribs with Black-Eyed Peas and Collard Greens

Ingredients

1 pound dried black-eyed peas (about 2 ⅔ cups), rinsed, picked over, and salt-soaked overnight or quick salt-soaked (see below)2 pounds boneless country-style pork ribs ¼ teaspoon table salt, plus more for seasoning meat1 tablespoon vegetable oil 4 ounces bacon (about 4 slices), cut into ¼-inch pieces1 medium red onion, minced1 large celery rib, chopped fine6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)3 ½ cups low-sodium chicken broth,1 cup water 1 small bunch collard greens, stemmed and sliced thin crosswise2 bay leaves

Before You Begin

We prefer to use boneless country-style pork ribs here, but bone-in country-style ribs can be substituted. Do not ­substitute canned or frozen black-eyed peas. Although somewhat untraditional, Sweet and Spicy Pickled Onions add a welcome, vinegary kick of flavor to this dish. Serve with Sweet and Spicy Pickled Onions, if desired.

Instructions

  1. Adjust an oven rack to the lower-middle position and heat the oven to 300 degrees. Drain the beans, discarding the soaking liquid, and rinse well.
  2. Pat the ribs dry with paper towels and season with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until just smoking. Brown the ribs on both sides, 7 to 10 minutes, reducing the heat if the pot begins to scorch. Transfer the ribs to a large plate.
  3. Pour off all of the fat left in the pot, add the bacon, and cook over medium heat, stirring often, until browned and crisp, about 8 minutes. Stir in the onion, celery, and 1/4 teaspoon salt and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the broth, water, beans, collard greens, and bay leaves, scraping up any browned bits, and bring to a simmer.
  4. Nestle the ribs, along with any accumulated juices, into the pot and bring to a simmer. Cover, place the pot in the oven, and cook until the beans are tender and the meat is very tender and a fork poked into it meets little resistance, 1 to 1 1/4 hours.
  5. Remove the pot from the oven and discard the bay leaves. Season with salt and pepper to taste and serve, passing the pickled onions (if using) separately.
Braised Ribs with Black-Eyed Peas and Collard Greens

Braised Ribs with Black-Eyed Peas and Collard Greens

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By America's Test Kitchen
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Yield

Serves 6 to 8

Ingredients

1 pound dried black-eyed peas (about 2 ⅔ cups), rinsed, picked over, and salt-soaked overnight or quick salt-soaked (see below)
2 pounds boneless country-style pork ribs
¼ teaspoon table salt, plus more for seasoning meat
1 tablespoon vegetable oil
4 ounces bacon (about 4 slices), cut into ¼-inch pieces
1 medium red onion, minced
1 large celery rib, chopped fine
6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
3 ½ cups low-sodium chicken broth,
1 cup water
1 small bunch collard greens, stemmed and sliced thin crosswise
2 bay leaves

Test Kitchen Techniques

Ingredients

1 pound dried black-eyed peas (about 2 ⅔ cups), rinsed, picked over, and salt-soaked overnight or quick salt-soaked (see below)
2 pounds boneless country-style pork ribs
¼ teaspoon table salt, plus more for seasoning meat
1 tablespoon vegetable oil
4 ounces bacon (about 4 slices), cut into ¼-inch pieces
1 medium red onion, minced
1 large celery rib, chopped fine
6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
3 ½ cups low-sodium chicken broth,
1 cup water
1 small bunch collard greens, stemmed and sliced thin crosswise
2 bay leaves

Test Kitchen Techniques

Ingredients

1 pound dried black-eyed peas (about 2 ⅔ cups), rinsed, picked over, and salt-soaked overnight or quick salt-soaked (see below)
2 pounds boneless country-style pork ribs
¼ teaspoon table salt, plus more for seasoning meat
1 tablespoon vegetable oil
4 ounces bacon (about 4 slices), cut into ¼-inch pieces
1 medium red onion, minced
1 large celery rib, chopped fine
6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
3 ½ cups low-sodium chicken broth,
1 cup water
1 small bunch collard greens, stemmed and sliced thin crosswise
2 bay leaves

Test Kitchen Techniques

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.

Before You Begin

We prefer to use boneless country-style pork ribs here, but bone-in country-style ribs can be substituted. Do not ­substitute canned or frozen black-eyed peas. Although somewhat untraditional, Sweet and Spicy Pickled Onions add a welcome, vinegary kick of flavor to this dish. Serve with Sweet and Spicy Pickled Onions, if desired.

Instructions

  1. Adjust an oven rack to the lower-middle position and heat the oven to 300 degrees. Drain the beans, discarding the soaking liquid, and rinse well.
  2. Pat the ribs dry with paper towels and season with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until just smoking. Brown the ribs on both sides, 7 to 10 minutes, reducing the heat if the pot begins to scorch. Transfer the ribs to a large plate.
  3. Pour off all of the fat left in the pot, add the bacon, and cook over medium heat, stirring often, until browned and crisp, about 8 minutes. Stir in the onion, celery, and 1/4 teaspoon salt and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the broth, water, beans, collard greens, and bay leaves, scraping up any browned bits, and bring to a simmer.
  4. Nestle the ribs, along with any accumulated juices, into the pot and bring to a simmer. Cover, place the pot in the oven, and cook until the beans are tender and the meat is very tender and a fork poked into it meets little resistance, 1 to 1 1/4 hours.
  5. Remove the pot from the oven and discard the bay leaves. Season with salt and pepper to taste and serve, passing the pickled onions (if using) separately.

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Key Equipment

Equipment

Dutch Ovens

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