Braised Country Style Pork Ribs with Collards, Potatoes, and Apple

Braised Country Style Pork Ribs with Collards, Potatoes, and Apple by

Smokin' Joe Lasher


Serves: 4


  • 4 whole country style pork ribs
  • 2 tbsp. Kosher salt
  • 2 tbsp butter, divided
  • ½ Vidalia/sweet onion, sliced
  • 2 sprigs fresh thyme
  • 1½ tbsp. apple cider vinegar
  • 1½ cup chicken stock
  • 1½ tsp. honey
  • 12 new potatoes, cut into halves
  • 1 medium apple, cubed
  • 1 bunch of collard greens, cut into ribbons
  • 1 tsp. smoked paprika
  • ½ tsp. red pepper flakes
  • ½ cup of croutons


  1. Preheat the grill or smoker to 450°F for direct and indirect cooking.
  2. Clean and trim pork ribs and season with kosher salt. Let sit at room temp for 15-30 minutes.
  3. Place pork ribs directly on the grill grate and cook for 15-20 minutes, flipping halfway through, until thoroughly browned.
  4. While ribs are browning, heat 1 tbsp. of butter over medium-high heat. Add onion until translucent, then add thyme sprigs.
  5. Remove ribs from grill and place in pan with onions and thyme. Reduce grill/smoker temp to 325°F. Add apple cider vinegar and chicken stock to the pan; bring to a simmer. Drizzle honey over top of the ribs.
  6. Transfer the pan to the grill/smoker and braise for 2.5 hours uncovered. Ribs should be fork tender and liquid reduced by ½. Add a little more stock if the pan begins to look dry.
  7. When ribs have about 20 minutes to go, heat 1 tbsp. of butter in a sauté pan over medium-high heat. When butter is lightly browned, add apples and new potatoes and cook for 12-15 minutes. Add collard greens and season with salt.
  8. Remove ribs from the grill and set aside to rest. Transfer liquid from rib pan to the pan with apples, potatoes, and greens; bring to a simmer. Season with smoked paprika and red pepper flakes. Cook until liquid is reduced and apples and potatoes are tender.
  9. Sprinkle the croutons over the pan and then transfer pork ribs the the top of the mixture and serve