Instructions

• 1 Cook of the bacon until crisp reserving the bacon fat. Coarsely chop and set aside.
• 2 In a crock pot set on high, add the chicken stock, then 1/2 the collards. Cook down for 3o minutes while searing the ribs. Add the second half of the collards.
• 3 While the 1st half of collards are cooking down, mix the salt, black pepper, and house essence together on a small plate. Rolls the ribs in the seasoning making sure to coat the entire rib. Add the left over seasning to the crock pot.
• 4 In a large skillet over medium-high heat add 2 tbsp. vegetable oil. Sear the ribs on all side until browned. You may have to do this in batches. Once all are seared, place the ribs on top of the collards. Do not sink the ribs as we are braiding them, not boiling them. If the liquid is not enough to come up to half the side of the ribs, add more stock to raise the level. Turn the crick pot down to low and cook for 6 hours.
• 5 Once done the meat should just about fall off the bone. Serve the collards with a splash if vinegar to finish off the plate.