4 lbs pork rib roast
2 bunches mustard greens
1/2 gallon apple juice
1/2 cup apple cider vinegar
1 head of garlic, cut through the equator
1 bunch of thyme
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 cup heavy cream
4 tablespoons unsalted butter
4 large yukon gold potatoes, peeled
1/4 cup olive oil
Preheat oven to 350 degrees F.
Drizzle olive oil all over pork ribs and season with plenty of salt and pepper. Take a large roasting dish and lay ribs in the tray bone side down. Spread mustard greens around the dish then scatter thyme and garlic in the pan. Pour in apple juice and cider vinegar then cover with foil and braise for 2 and a half hours basting every half hour.
When done, remove foil, baste the meat then cook uncovered for a further 30 minutes until the meat has a nice caramelization and the liquid reduces forming a sticky glaze on the meat. Set ribs aside and puree the juices in a blender – discard garlic paper and thyme but leave garlic flesh in. Serve ribs over mustard greens with braising liquid and velvety mashed potatoes.
VELVETY MASHED POTATOES:
Warm the cream with the butter in a small saucepan over medium heat until the butter melts and set aside.
Put the potatoes in a medium saucepan with cold water to cover. Bring to a boil then add 1 teaspoon of salt and reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender. Drain, then pass the potatoes through a food mill or a ricer back into the pot. Stir in the warm cream and butter mixture until the cream is absorbed and the mixture is smooth. Season the potatoes with salt and pepper and finish them off by stirring in 1/4 cup olive oil.