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