WSVN — On tonight’s Bite with Belkys, some down-home cooking! As our special series continues, 7’s Patrick Fraser is cooking it up country style. Ribs are on the menu as we grab a bite.

The Chef: Patrick Fraser
The Dish: Barbecue Ribs with Collard Greens

1 large rack baby back ribs
1 cup barbecue sauce (your favorite)
3 bunches collard greens
3 strips fat bacon (or more to taste)
1 tablespoon sugar
2 teaspoons salt
1 tablespoon chopped garlic
1 cup chopped tomatoes
1 large container chicken broth
4-6 ears of corn
1 stick butter

Method of Preparation:

– Take the stems off the collard greens. Rip into smaller pieces and rinse well with water. Drain and set aside. Put three slices of fat bacon in a pot and cook (you can use more to taste).
– Marinate the ribs with two bottles of your favorite Italian salad dressing — it’s best if you do it overnight — and make sure the ribs are covered. When they’re ready, take them out of the marinade and seal them in aluminum foil with some of the dressing on them to keep them moist. Put them on the grill at 350 degrees for about an hour and a half. Patrick says to open it up every 20 minutes or so and flip it over to make sure it cooks evenly.

– When the bacon is almost done, take it out and slice it up. Leave the drippings in the pot for great flavor. Add chopped garlic, and then add the collard greens. It might look like a lot now, but remember, it will cook down! Add chopped tomatoes and a container of chicken broth, then put the bacon back in the pot. Add sugar and salt, and stir it up. Cover and cook about 40 minutes, stirring occasionally.

– Shuck and clean the corn. Melt a stick of butter and soak paper towels in it.  Take each buttery paper towel and place a piece of corn on it. Roll it up, then put it in a sheet of aluminum foil. Roll that up and seal it tight. Place each piece of wrapped corn on the grill, directly over the fire for about 15 minutes, turning every few minutes.

– When the ribs are done, open them up and brush on your favorite barbecue sauce. Let them cook a few more minutes on the grill to soak up the sauce.

To Plate:
– Cut the ribs up and unwrap the corn. Put them on a plate with a serving of collard greens and some corn bread. It’s Southern style cooking at its best!

Serving suggestion: Beer or Sweet Tea

Serves: 4

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