Baby Back Ribs and Young Collards Braised in Apple Juice Recipe | Tyler Florence

Ingredients

• 2 slabs (4 pounds) baby back ribs
• Kosher salt
• freshly ground black pepper
• Extra-virgin olive oil
• 2 bunches young collard greens, washed and rib removed
• 1 onion, peeled and sliced, 1/4-inch thick
• 1 head garlic, cut through the equator
• 1/2 gallon apple juice
• 1/2 cup apple cider vinegar
• 1/2 bunch thyme
• Whipped Sweet Potatoes, recipe follows
• 4 large sweet potatoes, scrubbed
• 2 cups heavy cream
• 2 bay leaves
• 1/2 teaspoon ground cinnamon
• Pinch freshly grated nutmeg
• 1/2 orange, zested
• 2 tablespoons brown sugar
• 1 tablespoon unsalted butter