Country Rib and Collard Green Stew
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 3 lbs boneless country-style ribs, trimmed
  • canola oil and bacon fat, for frying (you can use any oil compatible with high heat)
  • salt and pepper
  • 1 bell pepper, chopped
  • 2 small carrots, peeled and chopped
  • 4 large garlic cloves, smashed
  • 2 spring onions sliced (or substitute ½ small onion, chopped)
  • 1 large bunch collard greens, bottom stem trimmed, sliced in half lengthwise and then cut into 2" pieces
  • 1 can butter beans, drained and rinsed
  • 1 packet goya sazon con culantro y achiote (you can find this in the international aisle or spice section of your supermarket)
  • ¼ cup bbq sauce (I used Bone Suckin' sauce)
  • 1 tbsp white vinegar
  • few dashes of hot sauce (optional)
  • 3 cups water, or enough to just cover the ribs)
  • additional salt and pepper to taste
  1. Season ribs with salt and pepper.
  2. Heat a large dutch oven or sauce pot over medium-high heat and add oil and/or bacon fat to cover the bottom. Once hot, add country ribs, in batches, to brown on all sides. Be careful not to overcrowd the pan during this process.
  3. Once the ribs are browned, add the pepper, carrots, garlic and onion and toss frequently until starting to brown, about 3-5 minutes.
  4. Toss in collards and use the natural liquid that forms to help scrape up the flavor from the bottom of the pan.
  5. Cook for about one minute before adding the ribs back into the pan with the remaining ingredients. Toss and add water to just cover the ribs.
  6. Bring to a boil and reduce to simmering. Allow to simmer for 2½ to 3 hours until ribs are very tender and just about to fall apart.
  7. Taste and season well with salt and pepper. There is no pre-seasoned chicken stock in this stew, just water, so you should be generous with the seasonings at the end.
  8. Serve immediately or cook and store for 3-5 days until ready to eat.
Recipe by Jackie Ourman at