Recipe courtesy Tyler Florence
Yield: serves 6-8
Time: 3 hours
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
Preheat oven to 350 degrees F.
Drizzle olive oil all over pork ribs and season with plenty of salt and pepper. Â Take a large roasting dish and lay ribs in the tray bone side down. Â Spread mustard greens around the dish then scatter thyme and garlic in the pan. Â 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:
1 cup heavy cream
4 tablespoons unsalted butter
4 large Yukon gold potatoes, peeled
Kosher salt and freshly ground black pepper
1/4 cup olive oil
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. Â 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. Â Drain, then pass the potatoes through a food mill or a ricer back into the pot. Â Stir in the warm cream and butter mixture until the cream is absorbed and the mixture is smooth. Â Season the potatoes with salt and pepper and finish them off by stirring in 1/4 cup olive oil.
